EQUIPMENT KNOWLEDGE · GLOBAL CULINARY EQUIPMENT

Yanagiba Knife

A yanagiba is a long Japanese single-bevel slicing knife designed to make smooth draw cuts through raw fish with minimal tearing.

Best Uses

Sashimi, sushi toppings, cured fish, skinless fillets, and precision slicing of delicate seafood.

What to Look For

• Blade length suited to one-stroke slicing.
• Single-bevel geometry appropriate to the user’s handedness.
• Steel type suited to sharpening and maintenance preference.
• Comfortable handle balance.

Correct Use

Use a long drawing stroke, avoid sawing, wipe the blade between cuts, and sharpen according to single-bevel geometry.

Common Mistakes

• Using a back-and-forth sawing motion.
• Applying Western double-bevel sharpening technique.
• Using the knife on bones or frozen food.

Chef’s Notes

The blade length exists so delicate fish can be sliced cleanly in one continuous motion.

Related Equipment

Filleting knife, sharpening stone, fish-bone tweezers, hangiri sushi rice tub, and cutting board.