Yanagiba
This is the classic Japanese slicing knife, traditionally used in sushi and sashimi preparation. It has a long, narrow blade with a single bevel and a razor-sharp edge, designed to make clean, precise cuts in a single stroke. The blade gently tapers to a pointed tip, perfect for delicate fish work.
Function – Precision slicing knife. Ideal for slicing raw fish, filleting, and skinning with minimal damage to the ingredient’s texture and appearance.
Tip: The 270mm Yanagiba is the most popular size for home cooks and sushi enthusiasts. Professionals often use 300mm or longer for maximum slicing efficiency.
Yasuo Black Yanagiba 210mm
JKC Sushi Yanagiba 270mm
Nippon Yanagiba (Right)
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JKC Sushi Yanagiba 210mm
Tojiro Shiro Yanagiba Right
- Blade Material: Shirogami No.1 (White steel) + Soft Iron
- Blade: Single bevelled & Half Tang
- Blade Finish: Matt finish
- Hardness: 60±1 HRC
- Layer: 2 Layer
- Handle: Magnolia Wood W/ resin Collar
- Made in Japan
- Brand: TOJIRO
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Aogami Traditional Yanagiba
Super Aogami steel
2 Layers single beveled blade
Hardness HRC 64 + /- 1
Traditional walnut handle
Made in Japan
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Senzo VG10 69 Layer Sashimi 210mm
Takayuki Traditional Yanagiba
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Tojiro H Shiro Yanagiba
- Blade Material: Shirogami No.1 (White steel) + Soft Iron
- Blade: Single bevelled & Half Tang
- Blade Finish: Matt finish
- Hardness: 60±1 HRC
- Layer: 2 Layer
- Handle: Magnolia Wood W/ resin Collar
- Made in Japan
- Brand: TOJIRO
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Senzo T Sashimi 210mm
JKC Sushi Yanagiba 300mm
Shiro Traditional Yanagiba
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Tojiro Shiro Yanagiba Left
- Blade Material: Shirogami No.1 (White steel) + Soft Iron
- Blade: Single bevelled & Half Tang
- Blade Finish: Matt finish
- Hardness: 60±1 HRC
- Layer: 2 Layer
- Handle: Magnolia Wood W/ resin Collar
- Made in Japan
- Brand: TOJIRO
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New Tradition Yanagiba Right
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Suisin T Yanagiba
- Blade Material: Yasuki Hagane Shirogami No.2
- Layer: 2 Layer
- Blade: Single bevelled & Half Tang
- Blade Finish: Kasumi
- Hand forged Blade
- Handle: Magnolia Wood W/ water buffalo horn ferrule
- Hardness: 62±1 HRC
- Location: Sakai, Osaka, JAPAN
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Saji Ginsan Yanagiba
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Fully Handmade by Master Blacksmith
Ginsan Steel
Hardness HRC 62+ /- 1
Staghorn handle
Made in Japan
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Suisin Densho Kengata Yanagiba 270mm
Tanryu Shiro Kiritsuke Yanagiba 270mm
Blue 2 Damascus Yanagiba
- Blade Material: Aogami #2 steel (Aonikou)
- Hardness: 64±1 HRC
- Layer: Multi-Layer
- Blade: Single bevelled & Half Tang
- Blade Finish: Mirror finish, Damascus pattern
- Handle: Octagon Ebony Water Buffalo Horn Collar
- Location: JAPAN
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HOUENRYU WALNUT YANAGIBA
- Handle: Walnut Wood Mosaic Pin
- Blade Material: Coreless 70 Layered Steel (VG10 / VG2)
- Hardness: 62±1 HRC
- Layer: Multi Layer
- Blade: Single bevelled & Half Tang
- Location: Echizen, JAPAN
- Maker: RYUSEN HAMONO
- Blade Finish: Mirror Damascus finish
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HOUENRYU MAPLE YANAGIBA
- Handle: Maple Wood Mosaic Pin
- Blade Material: Coreless 70 Layered Steel (VG10 / VG2)
- Hardness: 62±1 HRC
- Layer: Multi Layer
- Blade: Single bevelled & Half Tang
- Location: Echizen, JAPAN
- Maker: RYUSEN HAMONO
- Blade Finish: Mirror Damascus finish
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JKC Sushi Yanagiba 240mm
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JKC Sushi Yanagiba 300mm
Shiro Traditional Yanagiba
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Tojiro Shiro Yanagiba Left
- Blade Material: Shirogami No.1 (White steel) + Soft Iron
- Blade: Single bevelled & Half Tang
- Blade Finish: Matt finish
- Hardness: 60±1 HRC
- Layer: 2 Layer
- Handle: Magnolia Wood W/ resin Collar
- Made in Japan
- Brand: TOJIRO
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New Tradition Yanagiba Right
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