Yanagiba Knife: The Perfect Blade for Sashimi!

Among all the unique and expert knives in the world of culinary arts, the yanagiba knife stands out as a name that must be remembered. It’s now regarded as one of the three fundamental knives in traditional Japanese cuisine, with the deba and usuba.

Most sushi chefs say it’s their most trusted tool in the kitchen! So, what makes it unique compared to other knives, and is it useful for your home kitchen? Keep reading to find out the answer!

What is a yanagiba knife?

The yanagiba knife, also called yanagi or sometimes shobu, is a beautiful and elegant Japanese knife shaped like a long, narrow willow leaf. This knife is sharpened on only one side for precision and control. Its long, slim, and pointed blade is designed especially for slicing raw fish into perfect pieces for sushi and sashimi. It comes in different sizes, from about 210mm to even 360mm for professionals.

When was the yanagiba knife created?

The yanagiba knife was created during the Edo period (1603-1868), a period when sushi began to take on a new and refined form. At first, sushi was made with large rice balls topped with slices of fresh fish. But soon, people wanted sushi to be smaller, neater, and beautifully arranged. To slice fish cleanly and gently for these delicate sushi pieces, chefs needed a new kind of knife. That’s when the yanagi was created.

This special knife comes from the Kansai region of Japan. Over time, different parts of Japan developed their versions of this knife. While Kansai chefs used the pointed yanagi, chefs in Kanto preferred a variation called takohiki, which had a flat tip and was often used for slicing octopus. But among all the styles, the willow-shaped yanagiba knife remains the most famous and beloved.

Why is it perfect for sashimi?

The yanagiba knife is truly exceptional when it comes to preparing sashimi. It has a long, slender blade lets chefs slice through fish in just one pull instead of sawing back and forth. This helps make every piece look shiny and smooth, bringing out the fish’s natural taste and beauty. 

What makes this knife even more helpful is how thin and light it is. Even though it looks long, it’s not heavy at all. This helps the chef move it gently and with control. The sharp blade cuts with almost no pressure, so the fish doesn’t get squished or torn.

The yanagiba is also built cleverly. It has a special shape with one side sharp and the other slightly curved. This design helps the fish come off the blade easily without sticking. Thanks to its pointed tip, this knife can also help when removing fish skin or even filleting smaller fish. Plus, it’s made with strong steel that stays sharp for a long time, so the slices stay neat every time.

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How should I use a yanagiba?

Using a yanagi is a calm and graceful process. To begin, gently place the knife’s heel at the top edge of the fish. Then, using a slow and steady pull, draw the knife back toward yourself in one smooth motion. This movement is called a pull cut. You do not need to press hard. If your yanagiba is sharpened correctly, its weight alone will help it glide through the fish easily.

There are three traditional ways to slice fish with a yanagiba knife, and each one creates a different feeling in the mouth:

• Hirazukuri: This cut is straight down, making thick, juicy slices. It is often used for fish like salmon or tuna. 
• Usuzukuri: This one is much finer and creates almost see-through slices, perfect for delicate white fish.
• Sogizukuri: This technique is a bit more advanced. You hold the fish gently with your free hand and cut at a slant, about 40 degrees. This gives you a wider slice that still feels light and polished.

Since the yanagiba is sharp and precise, you must move slowly and carefully. There’s no need to rush. Take your time, feel how the knife moves, and make sure your fingers are safe, especially with the slanted cut.

Why is it called yanagiba?

The yanagiba knife has a rich history and meaning in Japanese cuisine. It symbolizes precision and elegance. Its name, which references the willow leaf shape of the blade, mirrors the delicate and refined nature of Japanese cooking, especially sushi and sashimi. Beyond its functionality, the yanagiba is deeply tied to Japanese culture, reflecting the careful craftsmanship and respect for food preparation.

Its significance has crossed borders, and today, the yanagi is cherished worldwide, introducing this traditional art to kitchens everywhere. Have you ever used a yanagiba or any other traditional knife in your cooking? Feel free to share your experience in the comments!