Yanagiba Knife

The Yanagiba knife (柳刃包丁, Yanagiba bōchō) is a long, slender traditional-style Japanese sashimi knife designed for slicing raw fish with precision. Yanagiba's name means “willow blade,” a nod to its graceful profile and smooth slicing motion.

Usually ranging from 240 mm to 300 mm in length, the Yanagiba features a single-bevel edge sharpened on one side (typically right-handed). This allows chefs to make clean, pull-through cuts that preserve texture and flavor. Moreover, Yanagiba's pointed tip and narrow blade minimize drag, preventing damage to delicate proteins.

Used primarily in sashimi and sushi kitchens, the Yanagiba is ideal for slicing boneless fish, portioning raw meats, and preparing dishes that require high precision. It’s a staple among professional chefs, but also valued by experienced home cooks who enjoy Japanese cuisine.

Most Yanagiba sushi knives are forged from high-carbon steel, such as White Steel #2 or Blue Steel, offering razor-sharp edges and excellent edge retention. Like all single-bevel knives, it performs best with proper care: 

• Hand washing
• Immediate drying
• Regular honing

If you're exploring traditional Japanese kitchen knives or looking to elevate your slicing technique, the Yanagiba of Lewis Knife delivers unmatched finesse and control.