Japanese Yanagiba Knife

Right-Handed Yanagiba Knife – Single Bevel Japanese Sashimi Knife

Experience the precision of traditional Japanese-style fish preparation with this right-handed Yanagiba knife, designed specifically for cooks who value clean, controlled cuts when preparing sashimi, sushi, and other delicate seafood. With its long 272 mm (10.7-inch) single-bevel blade, this Yanagiba provides the extended cutting surface needed to produce smooth, consistent slices with minimal unnecessary movement.

This knife is designed for right-handed users only. The single-bevel edge is configured for right-handed cutting, so it is not a left-handed or ambidextrous knife.

Traditional Yanagiba-Inspired Design

The Yanagiba is one of the classic Japanese knife styles associated with preparing sashimi and sushi. Its long, narrow blade allows the user to make a controlled slicing motion through fish rather than repeatedly sawing back and forth.

The 272 mm blade length is particularly useful when preparing larger pieces of fish or when longer, uninterrupted cuts are desired. The overall knife length is approximately 422 mm (16.6 inches), giving this knife an impressive presence while providing the reach expected from a traditional long slicing knife.

Single-Bevel Blade

This Yanagiba features a single-bevel blade, a characteristic design associated with traditional Japanese fish knives.

The single-bevel geometry allows the cutting edge to be highly controlled during slicing. For experienced users, this design can be particularly useful when preparing delicate fish where presentation and consistency matter.

The knife is intended for precise slicing rather than general-purpose chopping. It is best suited to techniques where the blade moves smoothly through the fish in a controlled motion.

Because this is a single-bevel knife, it requires a different sharpening approach from a conventional double-bevel chef knife. Users who are new to single-bevel Japanese knives should familiarize themselves with the correct sharpening and maintenance technique.

8Cr18MoV Stainless Steel

The blade is made from 8Cr18MoV stainless steel and hardened to approximately 58 HRC.

8Cr18MoV is a practical stainless steel commonly used for kitchen knives. It offers a useful combination of corrosion resistance, edge performance, and ease of maintenance.

At approximately 58 HRC, the blade provides a practical balance between hardness and durability for everyday kitchen use. Proper cutting technique and regular maintenance will help preserve the edge over time.

The 4.6 mm blade thickness gives the knife a substantial feel while maintaining the long, narrow profile associated with a Yanagiba-style sashimi knife.

Ironwood Handle

The knife is fitted with an ironwood handle, adding a natural and premium appearance to the traditional-inspired design.

Ironwood is valued for its attractive grain, distinctive appearance, and solid feel in the hand. Combined with the long blade, the handle gives the knife a balanced and purposeful character that fits naturally into a serious fish-preparation setup.

Ideal Uses

This right-handed Yanagiba is particularly suitable for:

• Sashimi preparation
• Sushi preparation
• Slicing raw fish
• Preparing salmon
• Preparing tuna
• Cutting yellowtail
• Slicing sea bass
• Preparing other boneless fish
• Japanese-style fish preparation
• Long, controlled slicing cuts

For the best results, use a stable cutting board and a controlled slicing technique. Avoid using this knife for chopping bones, cutting frozen foods, or heavy-duty tasks for which a Yanagiba is not designed.

Specifications

Knife Type: Yanagiba / Sashimi Knife
Handedness: Right-Handed Only
Blade Type: Single Bevel
Blade Steel: 8Cr18MoV Stainless Steel
Hardness: 58 HRC
Overall Length: 422 mm / 16.6 inches
Blade Length: 272 mm / 10.7 inches
Blade Thickness: 4.6 mm
Handle Material: Ironwood

A Specialized Knife for Fish Preparation

A Yanagiba is not intended to replace your everyday chef knife. Instead, it is a specialized tool for cooks who want greater control when slicing fish.

The long blade, single-bevel construction, and right-handed configuration make this knife particularly suited to enthusiasts interested in sashimi, sushi, and Japanese fish preparation techniques.

If you regularly prepare whole fish or large fillets, pairing this Yanagiba with a boning knife, Deba, or fish preparation knife can create a versatile Japanese-inspired fish knife collection.

Whether you’re preparing sashimi for a special dinner or refining your fish-cutting technique, this right-handed single-bevel Yanagiba knife provides the long blade and specialized geometry needed for precise slicing.

Please note: This knife is specifically made for right-handed users and is not suitable for left-handed use.