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Yanagiba: for culinary delights with fish

he yanagiba is a single-edged knife for filleting fish. Many people also think of the yanagiba as the ultimate sushi knife or sashimi knife. Because a yanagiba has a one-sided grind, the edge can be sharpened at a much smaller angle. This allows you to experience even greater sharpness and ease of cutting. Cutting tuna or salmon for sashimi or nigiri, for example, is very easy with a yanagiba.

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More than 14.000 products
Fast delivery from our own stock
Free shipping over €100
Free returns within 30 days
More than 14.000 products
Fast delivery from our own stock
Free shipping over €100

Features of a yanagiba

With its razor-sharp, single-edged blade, a yanagiba lets you cut thin slices in one motion. That way you won't tear the fish, keeping the texture intact. This ensures the ultimate taste.

How do you choose the best yanagiba knife?

The blade length of a yanagiba is very important. Do you often cut large chunks of fish? A yanagiba with 24-cm blade length or longer will be suitable. Around 20 cm is an average blade length, and if you only process small pieces of fish, you could even get by with a yanagiba of 18 cm.

It is also important to consider the type of steel. Many traditional Japanese knives are made from carbon steel. Rock-solid, easy to sharpen, but not stainless! As such they require more maintenance. Quickly clean them after use. And be aware that patina will inevitably show up on the knife. Do you prefer to worry less about maintenance? Choose a stainless yanagiba. The description and specifications listed with our yanagibas will tell you more about it.

Most asked questions about yanagibas