Yanagiba

What the research shows

A yanagiba is a long, slender, single-bevel Japanese knife designed for slicing raw fish for sashimi and nigiri. Its length — typically 240 to 330mm — lets the chef cut a clean slice in one long pulling stroke rather than sawing, which keeps the fish's surface glossy and its texture intact. The single-bevel edge glides through delicate flesh with minimal cell damage, which is why sushi chefs treat it as the defining tool of sashimi work. It's the Kanto (Tokyo) style; the Kansai equivalent, the takohiki, has a blunt squared tip. It's a specialist knife — it won't replace a general-purpose blade for everyday prep.

The Knives & Stones take

The whole point of a yanagi is the single pulling cut — one stroke, no sawing — so the fish keeps its sheen and texture instead of getting shredded. If you're buying your first one, start at 270mm or 300mm, and honestly, start with stainless: you need to learn to sharpen a single bevel before you babysit reactive carbon. My safe pick is the Sakai Takayuki INOX Stainless Yanagiba 300mm ($300 AUD) — forgiving steel, proper Sakai grind, ideal while you build technique. Lefties get a rare treat here: the Nakagawa Ginsan Yanagiba 270/300/330mm Mirror Polished, Left-Handed ($749 AUD) — ginsan stainless, mirror finish, genuine left-handed single bevel. Both will out-slice any double-bevel 'sashimi knife'.

What the research shows

For sushi and sashimi preparation, the market consensus is a yanagiba: a long (typically 240–300mm), single-bevel slicer that draws through raw fish in one motion. Traditional choices are carbon steels like White #2 and Blue #2 for edge retention and easy sharpening, with stainless (Ginsan/Silver #3, Inox) preferred by cooks wanting less upkeep. Well-known makers include Masamoto, Sakai Takayuki, and Suisin, while Shun and Kai serve the mass-market end. Most guides also recommend pairing the yanagiba with a deba (165–180mm) for breaking down whole fish before slicing.

The Knives & Stones take

Honestly, for sushi prep I'd set you up with two knives, not one: a deba (165–180mm) to break the fish down, then a yanagiba (270–300mm) for the slicing. And go stainless first — learn to care for your blades before jumping to carbon. My default pick is the Sakai Takayuki Gintan Ginsanko Yanagiba 270mm at $390 AUD: Ginsan stainless, low fuss, proper Sakai grind. On a tighter budget, the Tosa Tanren SK Steel Yanagiba 270mm at $170 AUD is the honest entry point — it's carbon, so wipe it dry religiously. Left-handed? The Nakagawa Ginsan Yanagiba (Left-Handed) at $749 AUD, in 270–330mm mirror polish, is the one. Stainless, single bevel, done.