Traditional Japanese Yanagiba Knife - 4 Sizes 21-30cm
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Discover the traditional Japanese knife, inspired by the yanagiba sashimi knives used for centuries in refined Japanese cuisine. This elongated knife with an asymmetrical blade is designed for surgical precision cuts: raw fish slices for sashimi, fine vegetable strips, ultra-thin cutlets, cleanly sliced terrines. Its long, thin blade cuts in a single pulling motion, without pressing or sawing — the authentic Japanese technique that preserves the integrity of the fibers and reveals the visual beauty of the food. Ergonomic and lightweight light wood handle of Japanese tradition (14.5 cm), which perfectly balances the blade. Available in four blade lengths (21, 24, 27 or 30 cm) to adapt to your preparations. A tool for passionate cooks who want to take a qualitative step and discover the art of Japanese cutting. Japanese Tradition 4 Sizes
4 blade lengths to choose from
The longer the blade, the cleaner the cut in a single motion
The yanagiba: the emblematic tool of Japanese cuisine
The yanagiba (柳刃, literally "willow blade") is one of the most emblematic knives of traditional Japanese cuisine. Its characteristic silhouette — elongated, narrow, slightly curved blade, sharpened on one side like Japanese swords — is designed for a very precise function: to slice in a single continuous gesture, by pulling the blade towards oneself, without pressing or sawing the food.
This cutting technique is essential for the preparation of sashimi and sushi: by slicing in a single motion, the integrity of the fish fibers is preserved, the crushing of the flesh is avoided, and a perfectly smooth cut surface is obtained, which reveals the natural beauty of the product. It is this quality of cut that distinguishes sashimi served in an authentic Japanese restaurant from that prepared with a classic Western knife — the difference is immediately visible and gustatory.
Beyond sashimi, the yanagiba excels in all precision cuts: beef carpaccio, Parma ham sliced on site, terrines, salmon gravlax, fine julienned vegetables, decorative fruits. It is a versatile chef's tool whenever clean cutting and careful presentation are concerned.
Advantages of the Japanese knife
Japanese cutting technique: hold the knife with a pinch grip (thumb and forefinger on the blade, other fingers on the handle) for maximum control. Place the tip of the blade on the food, then pull the blade towards you in a single continuous motion — never press or saw. Gravity and exceptional sharpness are enough to cut. For sashimi, use a 30° angle relative to the board for elegant beveled slices. Work on a wooden board (not glass or stone, which damage the edge) and wipe the blade between each cut to preserve aesthetics. With a little practice, you will notice the difference from a classic knife from the first use.
Care: clean the blade by hand immediately after use with a soft sponge and mild dish soap, then dry immediately to prevent oxidation. Never put the knife in the dishwasher, which would damage the edge and the wooden handle. To preserve the wooden handle, occasionally apply a neutral food-grade oil (food-grade linseed oil, mineral oil) with a soft cloth. Store the knife in a knife block or a protective sheath — never loose in a drawer where the blade will be damaged against other utensils. Sharpen with a Japanese whetstone every 2-3 months depending on use (a classic V-sharpener damages the asymmetrical sharpening characteristic of Japanese knives).
Usage precautions: extremely sharp knife intended for adult use only. Keep out of reach of children. Handle with care — the thin, sharp blade of a Japanese knife cuts with the slightest carelessness. Always use a wooden or food-grade plastic cutting board; never cut on glass, stone, ceramic, or stainless steel, which would chip the edge in a few uses.
Do not use for bones, frozen foods, or very hard foods — the thinness of the blade is not designed for these uses, which require a butcher's knife or a cleaver. Improper use can chip or break the blade.
Technical characteristics
| Product type | Traditional Japanese knife, yanagiba style |
| Sharpening | Asymmetrical (traditional Japanese style) |
| Handle | Light wood of Japanese tradition, 14.5 cm |
| Available blade lengths | 21 cm / 24 cm / 27 cm / 30 cm |
| Blade thickness | Progressive from 3.5 mm to 0.4 mm |
| Main use | Sashimi, sushi, precision cuts |
| Secondary uses | Carpaccio, terrines, gravlax, thin meats, vegetables |
| Cutting technique | Pulling in a single motion (no sawing) |
| Dishwasher compatibility | No — hand wash only |
| Recommended sharpening | Japanese whetstone every 2-3 months |
| Audience | Passionate amateur cooks and professionals |
The gift for passionate cooks
The traditional Japanese knife is an exceptional gift for fine cuisine enthusiasts, Japanese gastronomy lovers, or cooks who want to take a qualitative step in their equipment. It is a tool that lasts for years and gradually becomes the privileged companion for careful preparations. Ideal for major birthdays, Father's Day, Mother's Day, weddings (especially for a couple who loves to cook), housewarmings, or professional promotion gifts. Particularly suitable for fans of Asian cuisine, sushi/sashimi enthusiasts, passionate cooks who already have basic equipment and want to add a specialized exceptional tool. For a memorable gift, pair the knife with a noble wooden cutting board, a Japanese whetstone for sharpening, or a Japanese cookbook.
