Yanagiba Knife – Traditional Japanese Knife for Sushi and Sashimi
Yanagiba is a traditional Japanese kitchen knife designed primarily for slicing raw fish for sushi and sashimi. Its long, narrow blade allows for smooth, single-stroke cuts that preserve the texture of the fish while producing exceptionally clean slices without damaging the delicate flesh.
One of the greatest advantages of the Yanagiba knife is its outstanding precision when preparing fish. The long blade minimizes the number of cutting motions, helping to maintain the natural texture and appearance of the ingredients. Its finely pointed tip also allows for delicate trimming and detailed work. In addition to sashimi preparation, the Yanagiba is well suited for filleting smaller fish and slicing boneless cuts of meat.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: Finnish birch, ebony
- Blade length: 27 cm
- Overall length: 39 cm
- Blade thickness: 3 mm
- Weight: approx. 140 g
- Handcrafted in the Czech Republic by the Wulflund Forge
Each knife is handcrafted, so the color, grain, and texture of the handle, as well as the appearance of the blade and its weight, may vary slightly from piece to piece. Every knife is unique and represents genuine artisan craftsmanship.
The 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. Originating in the Osaka region, the Yanagiba became an indispensable tool for Japanese chefs specializing in sushi and sashimi. Its long blade enables smooth slicing in a single pulling motion, a fundamental technique in Japanese cuisine for preparing raw fish. Today, the Yanagiba remains one of the most iconic traditional Japanese kitchen knives and a symbol of master craftsmanship.
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