The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi - the name translates to willow leaf blade. The slender profile is tailored to cut fish in one single stroke, and its ultra-sharp edge slices through flesh with minimal pressure, reducing stress on the fish and minimizing cellular damage to the cut. The yanagiba is such a specialized tool that a skilled sushi chef can use different cutting techniques to change the visual character and flavor of the fish being served, and while several styles of fish slicer exist, the classic yanagi remains the most favored.
Yanagibas run long and rarely come shorter than 270mm, ensuring the cut can be made in a single uninterrupted stroke since sawing is simply not acceptable in proper sushi preparation - and at 300mm, this is a genuinely long knife, so be sure your work area can accommodate it before ordering. Sakai blacksmith Togashi Kenji hand-fashions this blade from Blue Paper #2 steel with a ni-mai awase cladding, a single-sided layer of soft iron protecting the reactive carbon core. The knife is finished with a finely finished ebony handle and buffalo horn ferrule, and carries an attractive gapped machi detail at the heel that knife collectors will appreciate.
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.
Yanagibas run long and rarely come shorter than 270mm, ensuring the cut can be made in a single uninterrupted stroke since sawing is simply not acceptable in proper sushi preparation - and at 300mm, this is a genuinely long knife, so be sure your work area can accommodate it before ordering. Sakai blacksmith Togashi Kenji hand-fashions this blade from Blue Paper #2 steel with a ni-mai awase cladding, a single-sided layer of soft iron protecting the reactive carbon core. The knife is finished with a finely finished ebony handle and buffalo horn ferrule, and carries an attractive gapped machi detail at the heel that knife collectors will appreciate.
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
- Cladding: Soft Iron
- Core Edge Steel: Aogami #2 (Blue #2)
- HRC: 61-62
- Handle: Ebony Octagonal
- Ferrule: Buffalo Horn
- Weight: 9.1 oz (260 g)
- Blade Length: 293mm
- Total Length: 455mm
- Spine Thickness at Heel: 4mm
- Blade Height: 35mm
