Yanagiba Knife Guide: Sashimi, Length, Single Bevel & Care
Sep 27, 2026
A Yanagiba is a long Japanese slicing knife designed for precise cuts through boneless fish. Traditional versions are single bevel and are closely associated with sashimi and sushi preparation.
For the short task answer, read What Is a Yanagiba Knife Used For?.
What is a Yanagiba used for?
Its main role is slicing boneless fish fillets into sashimi and sushi toppings. The long blade supports a smooth drawing cut with fewer back-and-forth strokes.
Why is a Yanagiba blade long?
Length gives the knife enough travel to finish a slice in one draw from heel toward tip. That helps reduce sawing and preserves a cleaner cut surface on delicate fish.
What length should you choose?
Longer Yanagiba offer more drawing distance but require more board space and control. Choose a length that fits both your workspace and the size of fish portions you actually slice.
Why is traditional Yanagiba single bevel?
The broad bevel and specialised reverse face create the characteristic cutting behaviour of the knife. This geometry also makes traditional Yanagiba handed.
See Single Bevel vs Double Bevel Japanese Knives.
Yanagiba vs Sujihiki
Yanagiba is the traditional sashimi specialist and is usually single bevel. Sujihiki is generally double bevel and easier to use across both meat and fish.
See Yanagiba vs Sujihiki.
Can a Yanagiba cut meat?
Yes, boneless meat can be sliced, but the single-bevel geometry may steer and is less convenient for general carving than a Sujihiki.
Can a Yanagiba cut vegetables?
Technically yes, but it is not designed for routine chopping. The long narrow blade and single bevel make it a specialist slicer.
How do you use a Yanagiba?
Use a long drawing stroke from heel toward tip. Avoid short sawing motions, twisting, bones, frozen food and heavy downward chopping.
How do you sharpen it?
Single-bevel sharpening must preserve the main bevel, shinogi and ura. Left- and right-handed versions are not interchangeable.
Who should buy one?
Yanagiba makes most sense for cooks who regularly slice sashimi or boneless fish and want traditional single-bevel technique. For broader meat-and-fish slicing, Sujihiki is usually easier.
