Yanagiba Knife

Yanagiba is a narrow blade and its main quality is its length that enables it to slice through fish fiber without pushing or sawing the tender filet, along with the edge of the blade being made extremely thin to create a clear and straight edge on each slice of the sashimi. 

As sashimi is prepared by the act of slicing, the knife but more importantly the steel used to forge it can greatly influence the quality and taste. For the best quality, most professionals carry a variety of Yanagiba knives, ranging between 240mm to 360mm to have variety in their selection depending upon the size of the fish. For non-professionals, a Yanagiba between 210mm and 240mm is easier to handle.