Get in Touch

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.