The yanagiba, sometimes shortened to yanagi, is a knife designed to slice fish for sushi and sashimi, with the name translating to willow leaf blade. The slender profile is tailored for cutting fish in one single stroke, and the ultra-sharp edge slices through flesh with minimal pressure, reducing stress on the fish and minimizing cellular damage to the cut. Sakai blacksmith Togashi Kenji forges this example using traditional single bevel methods passed down through generations of craftsmen in this historic knife-making region.
The yanagiba is such a specialized tool that, through different cutting techniques, a skilled sushi chef can change the visual character and even the flavor of the fish being served. Several styles of fish slicer exist, but the classic yanagi remains the most favored among sushi professionals. These knives run long and rarely come shorter than 270mm, ensuring the cut can be completed in a single uninterrupted stroke - sawing motions are simply not acceptable in proper sushi preparation. This blade is forged from Aogami #2 (Blue #2) carbon steel hardened to 61-62 HRC and finished with a handsome ebony octagonal handle.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
The yanagiba is such a specialized tool that, through different cutting techniques, a skilled sushi chef can change the visual character and even the flavor of the fish being served. Several styles of fish slicer exist, but the classic yanagi remains the most favored among sushi professionals. These knives run long and rarely come shorter than 270mm, ensuring the cut can be completed in a single uninterrupted stroke - sawing motions are simply not acceptable in proper sushi preparation. This blade is forged from Aogami #2 (Blue #2) carbon steel hardened to 61-62 HRC and finished with a handsome ebony octagonal handle.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
- Brand: Sakai Takayuki
- Line: Aoniko
- Blacksmith: Togashi Kenji
- Location: Sakai, Japan
- Construction: Hammer Forged
- Edge Grind: Traditional Single Bevel
- Core Edge Steel: Aogami #2 (Blue #2)
- HRC: 61-62
- Handle: Ebony Octagonal
- Weight: 7.6 oz (216 g)
- Blade Length: 259mm
- Total Length: 413mm
- Spine Thickness at Heel: 4mm
- Blade Height: 33mm
