The yanagiba is a traditional Japanese knife primarily used for slicing raw fish, particularly in the preparation of sushi and sashimi. It is one of several specialized Japanese knives designed for specific culinary tasks.

It is characterised by its long, thin, and single-edged blade which is sharpened on one side only, with the opposite side being flat. This asymmetrical design allows for incredibly precise and clean cuts when slicing through delicate ingredients like fish ensuring smooth and uniform slices. The sharp edge minimizes damage to the flesh, preserving the texture and flavor of the fish.

Unlike the sujihiki, a yanagiba is typically thicker and heavier and the single bevel design is even sharper which allows for even smoother cuts. If you are looking for a general slicer/carving knife, we recommend a double bevel sujihiki.

6 In stock – Ready to dispatch
Tadafusa Hocho Kobo Yanagiba 210mm
Tadafusa Hocho Kobo Yanagiba 210mm
2 In stock – Ready to dispatch
Hado Shirogami #2 Yanagiba 240mm
Hado Shirogami #2 Yanagiba 240mm
3 In stock – Ready to dispatch
Masamoto KS Yanagiba 240mm (White #2)
Masamoto KS Yanagiba 240mm (White #2)

Helping you find the perfect knives & accessories

Cutting Edge Knives is a family run business established in 2011 and based in the picturesque town of Holmfirth, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and accessories and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Over many years we've helped thousands of happy customers find their dream knife and look forward to helping you too.

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