Yanagiba Knives

Yanagiba Knives - Japan's single-bevel sashimi blade

A Yanagiba is a long, thin, single-bevel Japanese knife built to slice raw fish in one continuous pull - a cut that preserves the delicate cell structure of sashimi in a way no serrated or double-bevel blade can replicate. At 21–30 cm, it's the standard tool of sushi chefs and remains the most recognizable single-bevel Japanese knife outside professional kitchens.

Available in right- and left-handed versions, it's often paired with - or chosen instead of - the double-bevel Sujihiki depending on how much single-bevel maintenance a cook is willing to take on.

What is a Yanagiba knife used for?

A Yanagiba fillets fish, portions sashimi, and slices seafood for sushi. Its long blade completes a single slice through a fillet without lifting the knife, avoiding the ragged edges a shorter or duller blade would leave. It isn't intended for meat with bone or for chopping.

Yanagiba blade design and notable makers

Our range is anchored by Masamoto, a historic Tokyo cutlery house closely associated with Edo-style sashimi knives, alongside hand-forged Shirogami #2 carbon steel Yanagiba from Sakai Kikumori, reflecting Sakai's long-standing reputation for single-bevel blade craftsmanship. Seki Kanetsugu also offers a more affordable hybrid Wa-Bocho Yanagiba for cooks starting with single-bevel technique.

For the traditional carbon-core construction used in the Masamoto and Sakai Kikumori Yanagiba, see our Iron Clad Steel range; for the more affordable Kanetsugu hybrid build, browse Stainless Clad Steel knives.

How to sharpen a Yanagiba knife

A Yanagiba's performance depends almost entirely on how well its single bevel is maintained. Routine touch-ups are best done on a fine whetstone, which polishes the edge to the mirror finish needed for a clean release from fish flesh. If the edge has dulled significantly, a medium grit whetstone will restore the bevel first.

Frequently asked questions about Yanagiba knives

How often does a Yanagiba knife need sharpening?

With regular sashimi use, a light touch-up on a fine whetstone every few uses keeps the edge performing well; a full resharpening is typically needed every few months depending on use.

What length Yanagiba is best for home use?

24 cm is a practical starting point; longer blades (27–30 cm) are typically used professionally for larger fish where longer uninterrupted slices matter more.

Is a Yanagiba knife only useful for sushi chefs?

No - home cooks preparing sashimi or ceviche-style dishes regularly will notice the difference in cut quality, though it requires more careful sharpening than a double-bevel knife.