Yanagiba

A long, thin, single-bevel slicing knife used specifically for cutting sashimi and sushi fish in a single long draw stroke, producing a clean cut face essential to the dish's presentation and texture.

Material & Construction

A long, narrow, single-bevel steel blade, considerably longer than most kitchen knives to allow a full single-stroke slice without sawing back and forth.

Traditional Uses

Slicing raw fish for sashimi and sushi in one continuous draw, a technique requiring both the knife's specific geometry and considerable practiced skill.

Modern Availability / Equivalents

A long, sharp slicing knife can approximate the function, though achieving the yanagiba's signature clean single-stroke cut typically requires the dedicated blade and technique.

Care & Maintenance

Hand-wash and dry immediately after each use; sharpen frequently, as the edge is kept extremely fine for the cleanest possible cut on raw fish.