The yanagiba is Japan's dedicated slicing knife for raw fish - the blade that sushi and sashimi chefs reach for to produce the clean, single-stroke cuts that preserve the texture and appearance of delicate fish. The name translates loosely as willow leaf, a reference to the long, narrow blade profile. Sakai has been making yanagiba knives for centuries, and Sakai Takayuki brings that tradition to AUS8A stainless steel - making this an accessible entry point into traditional Japanese single-bevel technique without the corrosion concerns of carbon steel.
With an actual blade length of 233mm, this is on the shorter end of the yanagiba range, which runs from around 240mm to 330mm for professional use. The shorter format suits home cooks, smaller kitchen spaces, and cooks new to single-bevel yanagiba technique who want a more manageable blade to learn on before moving to a longer knife. The single-bevel grind produces an extremely acute edge angle that draws through raw fish cleanly in a single pulling stroke - the technique that minimizes cell damage and keeps the natural juices in the fish rather than on the cutting board. The blade is laser-etched with kanji and fitted to a D-shaped magnolia wood handle with a buffalo horn ferrule. Right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel at the original angle. Quality water stones recommended.Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Engraving: Laser Etched Kanji
Grind: Single Bevel
Orientation: Right-Handed Only
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Weight: 5.0 oz (142 g)
Blade Length: 233 mm
Total Length: 382 mm
Spine Thickness at Base: 4 mm
Blade Height: 30 mm
With an actual blade length of 233mm, this is on the shorter end of the yanagiba range, which runs from around 240mm to 330mm for professional use. The shorter format suits home cooks, smaller kitchen spaces, and cooks new to single-bevel yanagiba technique who want a more manageable blade to learn on before moving to a longer knife. The single-bevel grind produces an extremely acute edge angle that draws through raw fish cleanly in a single pulling stroke - the technique that minimizes cell damage and keeps the natural juices in the fish rather than on the cutting board. The blade is laser-etched with kanji and fitted to a D-shaped magnolia wood handle with a buffalo horn ferrule. Right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel at the original angle. Quality water stones recommended.
