Collection: Yanagiba

The yanagiba knife, with its slender, elongated blade, is an icon of Japanese culinary tradition, crafted specifically for slicing sashimi and neta for sushi. Originating in Japan’s Edo period, the yanagiba is believed to be developed by artisans in Sakai to meet the exacting standards of sushi chefs who prized clean, flawless cuts. Its single-bevel edge and long, narrow blade allow chefs to slice through fish in a single, fluid motion, preserving the delicate texture and appearance essential to Japanese presentation. This design minimizes friction and prevents tearing, resulting in smooth, mirror-like slices.

The yanagiba remains a treasured tool among sushi chefs and is gaining appreciation in Western kitchens as well. Its elegant, purposeful shape makes it ideal for preparing raw fish with precision, but it’s also valued for various tasks that require meticulous slicing. Reflecting the artistry and skill behind Japanese knife-making, the yanagiba embodies a dedication to tradition and the Japanese ideal of enhancing natural flavors through thoughtful preparation.