Yanagiba Knife
Discover what makes the Yanagiba a traditional Japanese slicing knife, how its long single-bevel blade creates clean cuts, and how to choose the right one.
Best for: Sushi, sashimi, raw fish, and precise slicing
Yanagiba at a Glance
BEST FOR
Sushi & Sashimi
POPULAR SIZE
240–330mm
BLADE STYLE
Single Bevel
SKILL LEVEL
Intermediate–Advanced
What Is a Yanagiba Knife?
A Yanagiba is a traditional Japanese slicing knife with a long, narrow single-bevel blade designed for sushi and sashimi. Its extended edge allows smooth pull cuts through raw fish with minimal tearing, helping preserve texture and presentation.
Read our Japanese Knife Buying Guide →
Long Single-Bevel Blade
The long, narrow single-bevel blade is designed for smooth slicing through raw fish with minimal resistance.
Clean Pull Cuts
Its extended edge allows long, controlled pull cuts that help preserve the texture and appearance of sashimi.
Precision & Control
The asymmetric edge geometry offers precise control for delicate slicing when used with proper technique.
Who Should Buy a Yanagiba?
A Yanagiba may be right for you if you want:
SUSHI & SASHIMI
Clean Raw-Fish Slices
Ideal for cooks who regularly prepare sashimi, sushi, and other raw-fish dishes.
PRECISION
Traditional Single-Bevel Control
Best for users who want precise, controlled slicing and are comfortable learning single-bevel technique.
SPECIALIZED USE
A Dedicated Slicing Knife
A strong choice for cooks who already own an all-purpose knife and want a specialized slicer for raw fish.
How to Choose a Yanagiba
Focus on four key factors when choosing a Yanagiba: blade length, steel type, handedness, and handle & balance.
01 / SIZE
Blade Length
Most Yanagiba knives range from 240mm to 330mm. A 240–270mm blade is easier to control at home, while 300mm or longer gives you more reach for long, clean slices.
02 / STEEL
Steel Type
Stainless steel is easier to maintain and resists rust, while carbon steel can take an exceptionally sharp edge but requires careful cleaning and drying after use.
Compare Japanese Knife Steels →
03 / HANDEDNESS
Single-Bevel Orientation
Most Yanagiba knives are made for right-handed users, while left-handed versions require reversed edge geometry. Always check the blade orientation before buying.
04 / HANDLE
Handle & Balance
Traditional wa handles keep the knife relatively light and responsive. Choose a handle shape and balance that feel comfortable during long, controlled pull cuts.
Yanagiba vs Sujihiki: What’s the Difference?
Yanagiba and Sujihiki are both long Japanese slicing knives, but they are designed for different cutting styles. A Yanagiba uses a traditional single-bevel edge for sushi and sashimi, while a Sujihiki typically has a double-bevel edge and is more versatile for slicing meat, fish, and roasts.
Yanagiba
- Traditional single-bevel edge
- Long, narrow blade
- Designed for precise pull cuts
Typical blade length: 240–330mm
Best for: Sushi, sashimi, and precise raw-fish slicing.
Sujihiki
- Double-bevel edge
- Long, narrow blade
- More versatile slicing performance
Typical blade length: 240–300mm
Best for: Slicing boneless meat, fish, roasts, and other large proteins.
Read the Sujihiki GuideWhere to Buy Japanese Yanagiba Knives
Compare authenticity, shipping, and after-sales support before choosing where to buy your Yanagiba knife.
AUTHENTICITY
Buy from reputable retailers that clearly identify the maker, steel, and origin of the knife.
SHIPPING
Check international shipping options, delivery costs, import duties, and destination restrictions.
SUPPORT
Look for clear return policies, customer support, and reliable after-sales service.
TRUSTED RETAILERS
Find Trusted Places to Buy
Explore our guide to reputable retailers that sell authentic Japanese knives and offer international shipping.
See Trusted RetailersYanagiba Knife FAQ
What size Yanagiba knife should I buy?
For most home cooks, a 240mm to 270mm Yanagiba offers a good balance of control and slicing length. A 300mm or longer blade provides more reach for larger cuts and professional-style sashimi preparation.
Is a Yanagiba good for beginners?
It can be, but a Yanagiba requires more technique than a double-bevel knife. Its single-bevel edge and long blade are best suited to cooks willing to learn proper slicing and sharpening methods.
What is the difference between a Yanagiba and a Sujihiki?
A Yanagiba uses a traditional single-bevel edge and is designed mainly for sushi and sashimi. A Sujihiki typically has a double-bevel edge and is more versatile for slicing meat, fish, and roasts.
Can a Yanagiba be used for meat?
It can slice some boneless meat, but its traditional design is optimized for raw fish. A Sujihiki is generally a more practical choice for regular meat and roast slicing.
Are Yanagiba knives right-handed or left-handed?
Most Yanagiba knives are made for right-handed users because of their single-bevel geometry. Left-handed versions are available, but the blade must be specifically ground for left-handed use.
Related Guides
Sujihiki Knife Guide
Compare the Yanagiba’s traditional single-bevel design with the Sujihiki’s more versatile double-bevel profile for slicing meat and fish.
Japanese Knife Buying Guide
Learn the key factors to consider when choosing a Japanese kitchen knife, from blade type and steel to size and everyday use.
Japanese Knife Steel Guide
Understand the differences between Japanese knife steels, including stainless and carbon options, so you can choose the right balance of sharpness, care, and durability.