Sashimi and sushi are sliced with Yanagiba knives. Also called willow blades, they are made from willows. The blade of Yanagiba knives is long, slender, and sharp on one side.
I missed going out to eat at restaurants when I first started using Covid. To some extent, I consider myself a sushi lover. It hit me that I would have to make a change after losing a lot of sashimi.
My goal was to improve my skills in the kitchen. By learning how to make sourdough bread in the same manner as many others who learned to make this bread. Instead of focusing on my usual work with the chef’s knife. I turned to my lesser-known collection of knives for inspiration for this project.
In spite of my collection of Japanese knives. The Yanagiba knife enabled me to nurture a whole new culinary ability and realize my dream of cooking sushi.
The key to creating great Japanese food is to use fresh ingredients and the right equipment. An investment in a Japanese knife with a razor-sharp blade and a brutal cutting edge. Such as a Yanagabi knife, is absolutely necessary if you want to produce sushi that even comes close to restaurant quality.
Knowing what your knives do is essential. To begin with, let’s learn more about a Yanagiba Knife and how it is different from other knives in general. After that, we will examine several kitchen applications for Yanagiba. Next, I will go over my top three recommendations for the best sushi knife. Sashimi will be ready for you to slice in no time.
Top 3 Picks
- Color:Black Titanium Nitride Coated
- Handle Material:High-carbon,Titanium
- Blade Edge:Plain
- Blade Material:Japanese AUS-10V Super Steel
- Handle Material:Stainless Steel,High-carbon,Stee
- Blade Edge:Straight Edged
- Blade Material:Japanese AUS-10V Super Steel
- Blade Edge:Plain
Top 8 Best Yanagiba Knives
Read Also: How to sharpen Wusthof Knives?
8 Best Yanagiba Knives
1. Yanagiba Slicer, 9.5-Inch Series, Phantom
DALSTRONG Yanagiba Sushi Knife – 9.5 inch
- Blade Material: High Carbon Steel
- Handle Material: High-carbon,Steel
- Blade Edge: Hollow
Powerhouse Knife. Masterfully elegant, perfectly balanced, razor sharp and with exceptional performance, the Phantom Series knife is a statement in refinement, beauty, purity and power.
The Yanagiba slicer is an excellent addition to any knife collection. And, in contrast to other Japanese knives, gives the impression that they are all less attractive and sophisticated than it is possible for them to be. This finely polished Japanese sushi knife is composed of ice-tempered stainless steel and has a single bevel blade. As a result, it is able to fulfill all of your sashimi needs.
- The blade made of white steel on this particular Yanagiba is a little bit more substantial than the blade made of white steel on the regular kitchen cutlery. Because of this, the full-tang heaviness of this specific Yanagiba makes it possible to make cuts that are always precise and clean.
- If you want knives with blades made of white steel that are a little bit longer than typical, you might think about acquiring the Yanagiba Knife 10.5″ | Gladiator Series with its extra inch of blade length if you want to do this.
2. Yanagiba Knife 10.5″ | Gladiator Series
DALSTRONG Yanagiba Sushi Knife – 10.5″
- Blade Material: Japanese AUS-10V Super Steel
- Handle Material: Alloy Steel
- Blade Edge: Plain
The Ultimate Yanagiba knife: A Dalstrong culinary revolution combining outstanding and award-winning craftsmanship, cutting-edge breakthrough technology, awe-inspiring design, and the absolute best materials available. Peak performance never looked so good to you or your wallet.
With a thickness of 10.5″ inches, German stainless steel will help you rule the kitchen. Raw fish, poultry, or meat may be handled with ease and comfort thanks to the knife’s boldness. And traditional black handle as well as its sleek and long blade.
- Every cut made with this knife will feel like a breeze thanks to the ergonomic and ambidextrous black G10 Garolite handle.
- When slicing sashimi into paper-thin slices, this blade, which measures 10.5″ in length, is the ideal size for those individuals who desire a blade that is as thin and as long as it is possible to obtain.
- Despite the fact that these knives have a Japanese-style design, the blades in this specific series are made of German high-carbon steel rather than the typical Japanese carbon steel that is available in the Phantom Series.
3. KYOKU Samurai Series – 10.5″ Yanagiba Knife Japanese Sushi Sashimi Knives
KYOKU Samurai Series – 10.5″ Yanagiba Knife Japanese Sushi Sashimi Knives
- Blade Material: Japanese High Carbon Steel
- Handle Material: Wood,Wood Handle,Steel
- Blade Edge: Single Bevel
Cryogenically treated with the traditional 3-step Honbazuke method, Kyoku knives balance incredible hardness with flexibility and corrosion resistance.
You’ll love the KYOKU Samurai Series – 10.5″ Yanagiba Knife Japanese Sushi Sashimi Knives. These knives are manufactured with an ultra-sharp, cobalt-added, and cryogenically treated steel cutting core that ensures excellent performance and extreme sharpness.
Despite its well-balanced design, it does not compromise on comfort and offers seamless slicing of sushi and sashimi dishes. The authentic wenge wood handle construction gives your kitchen that rustic Japanese style and is also incredibly durable.
You can rest assured that your investment is protected by our lifetime warranty. You can exchange or return the item for free if it is defective. So what are you waiting for? Add the KYOKU Samurai Series – 10.5″ Yanagiba Knife Japanese Sushi Sashimi Knives to your kitchen arsenal today!
- Ultra-sharp, cobalt-added, and cryogenically treated steel cutting core
- Well-balanced design for comfortable slicing
- Authentic wenge wood handle construction for rustic Japanese style
- Lifetime warranty
- Expensive compared to other brands.
4. Yanagiba & Sushi Knife 10.5” | Ronin Series
DALSTRONG Yanagiba & Sushi Knife
- Color: Black Titanium Nitride Coated
- Handle Material: High-carbon, Titanium
- Blade Edge: Plain
Designed to be as sleek, aggressive, and muscular looking as they are effective, the Dalstrong Shadow Black Series stands out. They’re not simply cutting-edge, high-performance tools; they’re a statement about you and your style as a chef.
This beast of a knife is your best bet if you want to cut into sashimi without losing any of your senses of flair. This particular Yanagiba knife is the pinnacle of the brand since it has three primary grinds and is forged from Japanese high-carbon AUS-10V steel.
- The appearance of this particular Yanagiba knife is, in my opinion, head and shoulders above that of any other I’ve seen. When you bring out this culinary gadget, you can make even the most boring kitchen seem stylish thanks to its sleek handle and hot-forged “Liquid-Kusari” design on the tool’s blade.
- It’s possible that the Yanagiba Slicer 9.5″ | Phantom Series might be a better alternative for you if you’re searching for something with a somewhat more compact blade.
5. CHUYIREN Sashimi Knife- 9.5 inch(240mm)
CHUYIREN Sashimi Knife- 9.5 inch(240mm), Sushi Knife Superior Carbon Steel
- Blade Material: Carbon Steel
- Handle Material: Stainless Steel,Steel
- Blade Edge: Plain
CHUYIREN Knife is a professional kitchenware manufacturer with more than ten years of product design and production experience. We are committed to providing you with quality products and upgrading your kitchen.
It is made from imported 440A stainless steel, which makes it extremely hard and durable, while the balanced weight makes it easy to handle. The blade is also single-sided, making it perfect for slicing through sushi rolls or delicate fish.
As a result, both the handle and blade are incredibly strong and won’t easily break from the middle because of the quenched blade connection. Plus, the simple design and lack of decorative flourishes on the blade give it a refined look that is sure to impress your guests. Best of all, our sushi knife comes with a beautiful gift box, making it the perfect gift for any occasion.
- Made from imported 440A stainless steel, making it hard and durable
- Balanced weight for easy control
- Single-sided blade design is perfect for slicing sushi rolls or delicate fish
- Refined look with no decorative flourishes
- Comes with a beautiful gift box for any occasion
- Not dishwasher safe
- May require regular sharpening to maintain its edge
6. Mercer Culinary-M24012- 12 Inches
Bring your kitchen to life by bringing Mercer Culinary-M24012. These 12-inch knives have everything that you can expect from a top-notch knife. Sharp razor to cut anything precisely. With the high-quality carbon making you can easily clean the knife even in no time.
The sharp edge of the knife cuts meat, vegetables, slice, or any other foodstuff effortlessly. The stain-less avoids rusting, corrosion, and discoloration. The ergonomic wood handle helps you hold the knife for longer without any strain.
- Long enough to cut more in a short time
- The German steel blades do not allow any corrosion, discoloration, and rust
- Traditional wood handle for comfort
- The long reach might cause some problems while cutting meat
7. Shun Cutlery Dual Core Yanagiba Knife, 10.5″, Traditional Design
Shun Cutlery Dual Core Yanagiba Knife, 10.5″, Traditional Design
- Blade Material: Alloy Steel
- Handle Material: Ebony color PakkaWood
- Blade Edge: Plain
Prepare perfect, beautiful cuts of sushi with the Shun Dual Core 10.5-inch Yanagiba Knife. With the same length, weight and single-beveled design as a traditional Japanese Yanagiba as well as a thicker stock than the rest of the Dual Core series, this fish and meat cutting knife has the heft and rigidity to glide through cuts with ease.
The Shun Cutlery Dual Core Yanagiba Knife was designed with the traditional Japanese sushi chef in mind. The blade is thicker than other knives in the Dual Core series, making it the perfect choice for those who want a knife that can glide through cuts with ease.
The high-carbon, high-chromium VG10 and VG2 stainless steel create 71 alternating micro-layers for a razor-sharp edge that lasts. The octagon-shaped ebony-finished Pakkawood handle provides a comfortable and secure grip, while the beautiful construction of this sashimi knife makes it a true work of art. With its traditional design and artisanal craftsmanship, the Shun Cutlery Dual Core Yanagiba Knife is an essential tool for any sushi lover.
- Razor-sharp edge that lasts due to the 71 alternating micro-layers of high-carbon, high-chromium VG10 and VG2 stainless steel
- Octagon shaped ebony finished Pakkawood handle provides a comfortable and secure grip
- Traditional design makes it an artisanal work of art
- Perfect choice for those who want a knife to glide through cuts of fish with ease
- Price point may be expensive for some budgets.
- Needs regular sharpening and care in order to maintain edge quality.
- Blade is thicker than other knives, making it less suitable for intricate cutting
8. Lucky Cook Sashimi Sushi Knife 10 Inch
Sashimi Knife with 10 lengths is perfect for cutting food products without wasting too much effort. Cutting, slicing, and filleting are no more an issue if you have this 10-inch Sushi Knife.
High-quality stainless steel resists rusting, corrosion, and decoloring. So, the knife will remain the same for a long. Very sharp to cut any foodstuff with ease. The long sharp blade helps in cutting long foodstuff.
This one is specially designed for cutting fish. The long enough blade helps you cut the whole without disturbing its structure. The comfortable wooden handle increases the usage time of the knife.
- signed for fish fillet
- gravida sociis erat ante eleQuality stainless steel ifend
- Resistant to rusting and corrosion
- Not suitable for cutting meat having bones
9. DALSTRONG Kiritsuke Knife – 8.5 inch
DALSTRONG Kiritsuke Chef Knife – 8.5 inch
- Brand: Dalstrong
- Handle: Stainless Steel,High-carbon,Steel
- Blade Edge: Straight Edged
A Dalstrong culinary revolution combining outstanding and award-winning craftsmanship, cutting-edge breakthrough technology, awe-inspiring design, and the absolute best materials available.
DALSTRONG Kiritsuke Knife – 8.5 inches, is one of the best knives of the shadow black series. You’ll love the stylish look of this knife. Black everything from handle to blade looks awesome.
The black titanium coating not only resists corrosion and rusting but also works well in bright areas due to its anti-glare feature. And high-carbon helps you wash the knife with ease after usage.
This blade has been constructed with high-carbon 7CR17MOV-X super-steel, which has been vacuum heat treated at 58 plus HRC for superior performance and edge retention. In addition to the blades, each sheath comes in a matching black color to conserve space.
- Stylish look
- NFS certified
- High-carbon 7CR17MOV-X super-steel
- Not suitable for fish filleting
10. Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch
Another knife with a long blade from Yanagiba Knife. The stylish look will increase the charm of your kitchen. A perfect choice for fish fillets. Because of its long, thin blade, this cooking knife is ideal for creating thin slices of raw fish thanks to its long, thin blade.
Start with the back of the knife blade and pull it through the fish starting from the back. It is the weight of the blade that will do all the work for you.
The high-quality blade is there for making precise slicing of any kind of meat and other foot stuff. Long blades are always good to make tiny slices. If you prefer sharp pointed knives, the Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch will be a good choice for you.
- Perfect wooden handle for long usage
- Sharp thin blade for slicing and filleting
- A bit expensive
11. DALSTRONG Boning Knife – 6 inch
Traditional Japanese-style knife with attractive design and quality features. This phantom series knife has got everything that you need in your kitchen accessories for precise food products cutting.
Phantom Series knives are the perfect combination of elegance, impeccable balance, razor sharpness, and exceptional performance. This makes them a statement of refinement, beauty, purity, and power all at the same time.
High carbon makes for quick cleaning for hours of usage. Sharp edges cut any foodstuff. Rusting, decoloring, and corrosion resistance enlarge their life cycle. Pakkawood Handle for comfortable and firm gripping that ensures long usage of the product.
- Stylish with a gift packing
- High carbon
- Corrosion and rusting resistant
- The wooden handle might deteriorate after extended usage
1. What is a Yanagiba Knife?
The Yanagiba knife is one of the most elegant Japanese kitchen knives you can find. And it was named after the Kansai area of Japan, where it was first produced. The term “Yanagiba” comes from the Japanese phrase for “willow leaf.”
If you’ve ever seen the blade of a Yanagiba knife (sometimes referred to as simply Yanagi). You know that it has a long and narrow blade similar to a willow leaf. This makes the name of this knife, which is known as the ultimate sushi knife, make perfect sense.
Because of the extremely slim design of the Yanagiba knife’s blade. It is ideal for fluid, nonstop slicing; hence, this knife is the dream of every sushi maker. If one did not have a long blade. It would be impossible to cut through raw fish with elegance using a single motion that went from top to bottom.
In most cases, the blade is only sharpened on one side. It is known as a single-bevel blade in this context. The Japanese Sujihiki knife is an example of a blade that is related to the Yanagiba and has certain similarities with it.
The blades of the Yanagiba have a single bevel, which enables precision cutting, fluid action, and clean slicing every time. The blades of the Sujihiki, on the other hand, have a double bevel. Which offers a different type of flair while still being effective for slicing through fresh meats and fish.
2. What Kind of Tasks Call for a Yanagiba Knife?
Since it is primarily used for cutting raw sushi. The Yanagiba knife is the ideal tool for preparing sashimi and nigiri sushi. As a matter of fact, it is frequently referred to as a separate sashimi knife.
The terms sashimi and nigiri may be unfamiliar to those who do not eat sushi as much as I do. A raw fish piece is called sashimi, while a raw fish piece is called nigiri. Sushi chefs in Japan would likely agree that using a blade of this sort. Which is both thin and long, is very necessary in order to protect the natural taste and consistency of raw fish while preparing sushi.
You may be certain to find the Yanagiba knife in the kitchens of the finest sushi restaurants as well as the home of the typical sushi fan. Having said that, knives of this kind may also be used to skin your daily catch. Slice paste very thinly, or slice a huge piece of festive meat (think roast beef or ham).
To slice foods like pork tenderloins, hanger steak, and raw chicken. The Yanagiba knife has become more popular in the Western world in recent years. This has led to an increase in its usage for this purpose. You can pretty much slice anything with a Yanagiba if you’re looking for cuts that are as thin as paper and as clean as possible.
The blades of these knives are very thin and sharp. This means that in an emergency situation, you might use them to debone or cut through a raw entire chicken. If you are serious about getting your hands dirty when preparing meat, though. You need to invest in a sturdy cutting board, an attractive apron, and a butcher knife.
3. The Proper Way to Employ a Yanagiba
Yanagiba (or Yanagi) knives should be handled with the same caution as any other knives. A Yanagiba knife is an absolute weapon that will cut through any type of fish with ease and precision.
However, they’re usually very sharp to begin with, and they’re properly maintained (provided they’re sharpened with the right whetstone). Yanagiba knives are not meant for cutting like serrated Western knives are (like bread knives or utility knives, for example).
You’ve probably seen a sushi chef use a slicing motion instead of a back-and-forth motion to cut fresh tuna or salmon. Raw fish fillets will look like a complete mess if you don’t make a confident, clean cut that only occurs once.
When compared to a paring knife, this kind of knife is not ideal for doing tasks such as dicing. The trick is to slice. Get a firm grip on the handle, and then turn the tool so that the razor-sharp stainless steel blade is pointing downward.
As someone who has recently cut themselves while slicing an avocado pit. I feel compelled to say that if you’ve been sharpening the knife recently. As I hope you have, please remind yourself to take extra precautions with your fingers.
If you’ve recently been sharpening the knife. As I hope you have, please remember to take extra precautions with your fingers. As soon as all of the necessary safety measures have been taken. You may proceed to perform a cut from beginning to end using a single continuous action.
It goes without saying that if you’re slicing anything other than sushi. You’ll have a little bit more wiggle area to work with. But the blade’s narrowness makes it quite simple to chop everything in one stroke.
4. The Three Best Recommendations That We Have for Yanagiba Knives
Whether or whether you are a fan of sushi, you absolutely must have a Yanagiba knife (sometimes spelled Yanagi knife) in your collection of cooking implements. It has a blade that is only a hair thicker than a sujihiki knife. Yet it is the ideal sashimi knife and the pinnacle of excellence in the kitchen.
This is the elegant kitchen cutlery whose long blade is made of stainless steel, and it lends credit to the places in which you prepare food. Those who are not confident in their own knife strokes may find the willow blade of this knife to be both beautiful and daunting; nevertheless, those who are will find it to be the ideal partner.
5. The Most Commonly Requested Information
What kind of things can you cut with a Yanagiba knife?
Sashimi and other types of Japanese sushi have traditionally been sliced using a knife called a Yanagiba, which comes from Japan. It has since been put to use in the process of slicing a wide variety of proteins, including pork, chicken, and steak.
What is the function of a Kiritsuke?
The Kiritsuke is yet another traditional Japanese knife. And it is most often used for chopping vegetables, slicing raw fish, cutting herbs, and slicing cooked meat. It is sometimes referred to as the offspring of the Usuba and the Yanagiba because, in addition to being able to cut through meat like a Yanagiba. It is capable of chopping vegetables like an Usuba.
What does Sujihiki mean?
The literal translation of the word “Sujihiki” is “muscular cutter.” A Yanagiba knife is sometimes referred to as the “Western-style counterpart” of this particular blade. The Sujihiki has a double bevel, but the Yanagiba only has a single bevel. This is the primary distinction between the two.
What kind of proportions does Yanagiba have?
There is a range of sizes available for Yanagiba knives. The length of the blade may be anywhere from 8 inches to 14 inches. Although the most frequent sizes are between 9.5 and 10.5 inches, give or take an inch. A chef’s preferences in general determine the size of the blade. But I personally prefer a blade that is just a little bit smaller.
Should I go ahead and get a Yanagiba knife?
Simply said, the answer is yes. The knife looks less versatile than it is, even if you don’t routinely eat sushi. The more knives you have in the kitchen. The more you can experiment, or even just have a really good knife set, the more you can experiment.
Therefore, regardless of whether or not you have any plans to become a personal sushi chef. I would highly recommend that you add one of these gorgeous Japanese additions to the collection as soon as possible.
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