The yanagiba is the sashimi knife — a long, slender single-bevel blade designed to slice raw fish in a single clean draw, leaving the cut surface smooth and the flesh undamaged. At 27cm this is the everyday professional length, ideal for portioning fillets and presenting sashimi and sushi with precision.
Forged from Aogami (Blue Paper No. 2) carbon steel and finished entirely by hand, the blade is hammered to densely pack the steel, then ground and polished through every stage by a single craftsman. It takes an extraordinarily keen edge — the kind that parts fish rather than tears it — and holds it through long service. A buffalo horn bolster meets a natural wood handle in the traditional way.
- Traditional single-bevel yanagiba for sashimi and sushi
- 27cm blade for clean, single-stroke slicing
- Aogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished
- Takes and holds an exceptionally fine edge
- Buffalo horn bolster with natural wood handle
- Blade length 27cm — Made in Seki City, Japan
Carbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.