Yanagiba

The Yanagiba (柳刃包丁), meaning “willow blade,” is a traditional Japanese slicing knife revered for its elegant form and unmatched precision. Long, slender, and razor-sharp with a single-bevel edge, the Yanagiba is the quintessential tool for preparing sashimi and sushi, designed to make clean, seamless cuts that preserve the texture, appearance, and flavor of raw fish.

Developed in the Kansai region during the Edo period (1603–1868), the Yanagiba became essential to washoku, the traditional Japanese culinary art form that values harmony, balance, and visual beauty. Its name reflects the graceful, sweeping motion of the cut—like a willow leaf gliding through water—used by chefs to slice fish in a single pull without tearing or bruising the flesh.

Each Yanagiba is forged by skilled Japanese bladesmiths who uphold centuries of blacksmithing tradition. Typically made with high-carbon steels such as Shirogami or Aogami, the blade is often crafted using the kasumi or hon-kasumi method, combining a hard steel edge with a softer iron body for ease of sharpening and a refined cutting feel. Some are finished with exquisite mirror-polishing or a subtle misty kasumi haze that showcases the smith’s attention to detail.

The Yanagiba’s single-bevel geometry allows for extraordinary sharpness and precise control, producing ultrathin slices while guiding the blade away from the cut surface to minimize sticking. This specialized grind, traditionally right-handed, is paired with a lightweight wa-handle made from magnolia or premium hardwoods, offering balance and a natural feel in the hand.

More than a knife, the Yanagiba is a symbol of dedication to craft and culinary discipline. It is a blade that rewards skill, respects the ingredient, and embodies the spirit of Japanese cuisine—refined, deliberate, and deeply rooted in tradition.