A yanagiba is the long, slim Japanese slicing knife used for sashimi and sushi. The blade is made to pull through raw fish in a single stroke, which leaves a smooth surface and keeps the flesh intact. Traditional versions have a single-bevel edge, and some modern ones use a double bevel that is easier to maintain.
The six knives below range from traditional carbon steel to stainless options. We have not used these products ourselves, so treat the descriptions as general. Please confirm the blade length, the steel, the bevel and the handle on the current listing before buying, and note that single-bevel knives are for right-handed or left-handed users specifically.
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What to Look For
| Feature | Why it matters |
|---|---|
| Bevel | Single-bevel edges slice cleanly but are handed; double bevel suits all |
| Steel | Carbon steel takes a keen edge but rusts; stainless is easier to keep |
| Blade length | Longer blades suit longer pull-cuts through large fillets |
| Handle | Wood handles feel traditional; resin or composite handles resist moisture |
| Care | Dry the blade at once and expect to sharpen on a stone |
Specs at a Glance
| Knife | Steel | Bevel | Notes |
|---|---|---|---|
| Yoshihiro Shiroko White Steel | White steel | Single | Traditional carbon steel |
| Sakai Takayuki Yanagiba | Steel, check listing | Single | Sakai-made tradition |
| Tojiro Yanagiba | Stainless or carbon, check listing | Single | Japanese knife maker |
| Dalstrong Shogun Series | Stainless steel | Check listing | Modern styling |
| Kai Wasabi Yanagiba | Stainless steel | Check listing | Everyday option |
| Masamoto VG Yanagi | Stainless steel | Single | Pro-style, easier care |
The 6 Best Yanagiba Knives
1. Yoshihiro Shiroko Kasumi White Steel Yanagiba
A traditional yanagiba made with white carbon steel, a classic choice for sashimi. It has the long, slim blade and a wooden handle in the Japanese style. The kasumi finish gives the blade a soft, cloudy look.
Suits: sushi purists. Strengths: a traditional shape and steel. Weaknesses: carbon steel can rust. Skip it if you want a low-maintenance knife.
View Yoshihiro Shiroko Kasumi White Steel Yanagiba on Amazon
2. Sakai Takayuki Yanagiba
A knife from Sakai, a city known for its blade making. Sakai Takayuki offers a range of yanagiba knives in different steels, so read the listing to see which one you are getting.
Suits: buyers who value tradition. Strengths: a respected region and maker. Weaknesses: steel and size vary by listing. Skip it if you want a single known model.
View Sakai Takayuki Yanagiba on Amazon
3. Tojiro Yanagiba
A Japanese knife maker that sells knives for home and professional cooks. Their yanagiba is a straightforward option for slicing fish, and it is often chosen by cooks who also own other Tojiro knives.
Suits: home sushi makers. Strengths: a recognized brand and shape. Weaknesses: check the steel and size. Skip it if you prefer a modern look.
View Tojiro Yanagiba on Amazon
4. Dalstrong Shogun Series Yanagiba
A modern sashimi knife with a long slim blade and a striking handle. The listing sells a few lengths, so check the exact one.
Suits: style-minded cooks. Strengths: a modern look and finish. Weaknesses: not a traditional build. Skip it if you want a wooden handle.
View Dalstrong Shogun Series Yanagiba on Amazon
5. Kai Wasabi Yanagiba
A stainless steel yanagiba from a Japanese brand known for everyday knives. The style is aimed at home sushi making, with a shape that is easier to live with than a traditional carbon blade.
Suits: new yanagiba users. Strengths: stainless steel convenience. Weaknesses: less prestige. Skip it if you want a hand-forged feel.
View Kai Wasabi Yanagiba on Amazon
6. Masamoto VG Yanagi
A pro-style yanagiba from a well known Tokyo knife maker, using stainless steel for easier care.
Suits: serious home sushi cooks. Strengths: a pro-style shape with easy care. Weaknesses: a pro knife is a bigger step. Skip it if you only slice fish now and then.
View Masamoto VG Yanagi on Amazon
Care and Setup
- Wipe the blade with a dry cloth after each use.
- Sharpen with a water stone and learn the single-bevel angle.
- Store in a sheath or saya to protect the edge.
- Oil carbon steel blades lightly if storing for a while.
- Wash by hand and never use a dishwasher.
Mistakes to Avoid
- Using a yanagiba to cut bones or frozen fish.
- Sawing back and forth instead of one long pull.
- Sharpening a single-bevel knife like a double-bevel.
- Leaving carbon steel wet.
- Choosing a left-handed or right-handed knife by mistake.
Yanagiba Knife FAQ
What is a yanagiba used for?
It slices raw fish for sashimi and sushi in one smooth pull stroke.
Is a yanagiba hard to sharpen?
Single-bevel blades take practice on a stone. Many people send them to a professional.
Can left-handed cooks use a yanagiba?
Yes, but the single-bevel edge is made for a specific hand. Check the listing before buying.
What length should I buy?
Home cooks often choose a mid-length blade. Longer blades suit larger fillets.
The Short Version
Pick by steel and style. For tradition, the Yoshihiro. For a Sakai name, the Sakai Takayuki. For a known brand, the Tojiro. For modern style, the Dalstrong. For easy care, the Kai Wasabi. For a pro feel, the Masamoto.