THE YANAGIBA
is one of the three basic knives of Japanese cuisine, along with the Deba and Usuba. The Yanagiba is a staple for sushi connoisseurs, as the uniquely long and narrow blade with its ultra-sharp edge results in very little cellular damage to the surface of the cut fish when used correctly. This is especially important for raw fish dishes such as sashimi, because it helps to preserve the original flavor and texture of the fish.
This knife is made for:
mainly used to slice boneless fish filets for sashimi or nigiri sushi. The Yanagiba is also used to filet small to medium-sized fish or to skin fish. The long and narrow blade typically features a pointed tip and a single bevel edge, making it extremely sharp and perfect for slicing raw fish in one single, long stroke by using a pulling motion from the heel to the tip of the knife.
Long Blade, Sharp Blade
Slices through the fish in one swift motion, delivering smooth, shiny, even cuts.
Preserves and accentuates fish’s delicate flavor
Sharp, Single-Beveled Blade
Allows for slicing with little to no force required.
Multiple cutting techniques to master
Master one or all of the techniques shown below when cutting sashimi.
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