Stop tearing your fish with dull blades. Our hand-forged single bevel knives glide through sashimi effortlessly. Master the art of the perfect cut with our trusted, high-performance collection.
Stop Tearing. Start Slicing.
Precision for Every Slice
Elevate your kitchen craft with edges built for beauty and efficiency.
Our blades feature the traditional Urasuki hollow-ground back, creating an air pocket that stops delicate fish from sticking mid-slice.
Forged from high-carbon stainless steel, these knives maintain an acute 11-13 degree angle, ensuring your cuts remain clean and never torn.
The heavy-duty, octagonal wood handles provide a secure, comfortable grip that reduces wrist fatigue during long, fluid cutting motions.
Master Your Slice
Join over 5,000 home chefs who have upgraded their plating with our single-bevel blades. Each yanagiba sashimi knife is hand-forged to ensure your fish slices remain pristine and never squash under pressure.
Precision Craftsmanship
Designed for professionals, our 270mm series allows for continuous, clean cuts that highlight the texture of your freshest ingredients. Experience a balance that transforms how you prepare raw fish every single day.
Expert Tooling
Stop guessing which blade belongs on your cutting board. Our curated guides clarify essential yanagiba knife uses, ensuring you have the right tool for every delicate sashimi cut in your kitchen.
CUSTOMER REVIEWS
Real reviews from real home chefs.
The Kamikoto Yanagiba Knife is an absolute beast. It’s incredibly well-made and the 13-inch blade makes turkey carving effortless. It’s certainly a massive knife, but it doubles as a stunning conversation piece in my kitchen until the holidays roll around.
David M.
I am really impressed with the Kai PRO Yanagiba Knife. The contoured POM handle is riveted to the full-tang blade, which gives me such a sturdy grip. It really helps me feel confident when making thin, precise slices of sashimi at home. It’s a great piece of kitchen equipment.
Michael T.
This Chuyiren Sashimi Yanagiba Knife is fantastic for beginners. The anti-slip resin on the handle is a game changer—it keeps everything stable during faster cutting motions. It has a nice, balanced weight to it that makes filleting fish feel professional and safe.
Chris L.
The Art of the Cut
We grew tired of struggling with dull, mass-produced blades that tore through delicate fish instead of slicing it. We realized that the difference between a home-cooked meal and a culinary experience wasn't just the ingredients—it was the precision of the tool.
After years of searching for a balance between traditional Japanese craftsmanship and modern accessibility, we created Yanagiba. We stepped away from compromise, focusing instead on the geometry of the single bevel to ensure every slice is effortless and clean.
Today, our mission is to bring professional-grade performance to your kitchen. We believe that with the right blade, anyone can find the rhythm of the cut and master the art of sashimi.
FAQ
Everything you need to know before you buy.
A Yanagiba is a specialized, single-bevel Japanese knife designed primarily for precision slicing of raw fish for sushi and sashimi. Its long, slender blade allows you to cut through ingredients in a single motion, ensuring clean edges without tearing the delicate flesh.
Yes, a traditional Yanagiba is a single-bevel knife. This means the edge is ground primarily on one side, which helps control the thickness of slices and prevents the blade from sticking to the food.
To maintain the performance of your single-bevel blade, we recommend using a Japanese whetstone. Ensure you maintain a consistent angle while sharpening the beveled side and lightly deburring the flat side (the uraoshi) to preserve the knife's unique geometry.
While specifically designed for fish, a sharp Yanagiba can be used for slicing boneless, tender proteins like beef or poultry. Avoid using it on bone or frozen food, as the thin, delicate blade can chip.
Hold the handle firmly but comfortably. Many chefs prefer a grip that places the index finger along the spine or slightly forward, depending on your comfort level, to ensure stability and control during long, smooth slicing strokes.
Yes, Yanagiba knives are manufactured in both right-handed and left-handed versions. Because the edge geometry is specific to the side it is ground on, it is important to select a left-handed model if you hold the knife in your left hand.
You can purchase our high-performance Yanagiba knives directly through our official website at yanagiba.org.
We curate our selection to provide high-performance blades for professional and home chefs. Our knives are designed for precision, featuring high-quality steel and refined craftsmanship to ensure an excellent slicing experience.
Due to the sharpness and delicate nature of the single-bevel edge, we recommend storing your Yanagiba in a wooden saya (sheath) or a protective blade guard when not in use to prevent damage to the edge and ensure safety.
Yanagiba blades typically range from 9.5 inches (240mm) to 12 inches (300mm). Longer blades are preferred by professionals for slicing large blocks of fish in one seamless stroke, while shorter lengths offer better maneuverability for home kitchen prep.
Experience the effortless precision of a single-bevel blade handcrafted for clean, flawless sashimi cuts. Elevate your culinary technique and bring the true craft of Japan to your home table.
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