The yanagi (柳刃包丁), or "willow blade," is a traditional Japanese knife with a long, slender, single-bevel edge, built for slicing raw fish for sushi and sashimi. Some chefs also use it on boneless meat, where its thin, razor-sharp profile does clean work. The single bevel is what gives it its precision — and what makes it take more practice than a double-beveled slicer.
Compared to a sujihiki, a yanagi requires more skill to use well. In exchange, a properly used yanagi produces thinner, more uniform slices, which is why it's the standard tool for sashimi in sushi kitchens.
Yanagi vs. Yanagi Kiritsuke
Both are single-bevel slicers, but they differ in blade shape and balance:
- Yanagi: Long, slender blade with a rounded tip. Light in the hand, which suits smooth, precise slicing strokes.
- Yanagi Kiritsuke: Same long, narrow blade, but with an angled, pointed tip and slightly more weight forward. Some chefs prefer the added tip control this gives for detail work.
Both are precision slicers — the choice comes down to which balance and tip shape you prefer.
Key Features of a Yanagi
- Blade Length: Typically 8 to 12 inches, long enough for a single continuous slicing stroke.
- Blade Material: High-carbon stainless or traditional high-carbon steel, chosen for a fine, durable edge.
- Edge Geometry: Single-beveled, ground for one-stroke slicing with minimal drag on delicate flesh.
- Weight & Thickness: Light and slim on a standard yanagi; the kiritsuke variant carries a bit more weight forward.
- Edge Retention: Holds a fine edge well when kept sharp on a whetstone, though it dulls with use like any blade.
- Handle Options: Wa-style, typically octagonal or D-shaped.
Featured in this guide
Yoshihiro Kasumi White Steel Yanagi Sushi Sashimi Japanese Knife Rosewood Handle
From $269.99
Yanagi vs. Sujihiki
- Yanagi: Single-bevel, built for fish. Some chefs also use it on boneless meat, where its fine edge gives very thin, precise cuts.
- Sujihiki: Double-beveled, built for meat — roasts, turkey, brisket. Not intended for fish; a sujihiki won't give you the clean release a yanagi does on delicate flesh.
For fish, the yanagi is the better tool. For tender meats, the sujihiki is.
How to Use a Yanagi
Use long, fluid strokes with light pressure and let the edge do the cutting — don't saw or force the blade. That's what keeps slices clean and uniform, and what keeps delicate fish flesh from tearing.
Care and Maintenance
- Hand wash only — never put it in the dishwasher.
- Dry it immediately after washing; don't leave it wet or soaking.
- Don't cut bones or frozen food with it — the edge is too fine for that.
- Sharpen with a whetstone; avoid honing rods and pull-through sharpeners, which can damage the edge.
- Store it in a saya sheath or on a magnetic strip so the edge isn't knocking against other tools.
Yoshihiro Yanagi Knives
Our yanagi knives, in both classic and kiritsuke profiles, are hand-forged from high-carbon and stainless-clad steels for a fine, durable single-bevel edge. If you're slicing fish regularly — or moving into sashimi prep — a yanagi is the dedicated tool for it.
