Yanagiba Knife – Traditional Japanese Knife for Sushi and Sashimi
The Yanagiba is a traditional Japanese kitchen knife designed primarily for slicing raw fish used in sushi and sashimi. Its long, narrow blade allows for a smooth, continuous cut in a single drawing motion, preserving the texture of the fish and producing a perfectly clean cut without damaging the delicate fibres.
One of the greatest advantages of the Yanagiba knife is its exceptional precision when portioning fish. The long blade minimises the number of cuts, helping the fish retain its natural texture and appearance. The sharp tip makes delicate and detailed work effortless. In addition to preparing sashimi, the Yanagiba is also suitable for filleting smaller fish and slicing boneless cuts of meat.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: walnut wood, ebony
- Blade length: 27 cm
- Overall length: 39 cm
- Blade thickness: 3 mm
- Weight: approx. 140 g
- Handcrafted in the Czech Republic by Wulflund Forge
Each knife is handmade, therefore the colour, grain and texture of the handle, the appearance of the blade, and the weight may vary slightly from piece to piece. Every knife is unique and represents genuine traditional craftsmanship.
Origin of the Yanagiba Knife
The name Yanagiba (柳刃包丁) literally means "willow leaf." It refers to the knife's long, slender blade, which resembles the shape of a willow leaf. This type of knife originated in the Osaka region and became an indispensable tool for Japanese chefs specialising in sushi and sashimi. Its long blade allows smooth slicing in a single drawing stroke, a fundamental technique in Japanese cuisine for preparing raw fish. To this day, the Yanagiba is regarded as one of the most important traditional Japanese kitchen knives and a symbol of master craftsmanship.
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