A Yanagi knife (also known as Yanagiba, meaning “willow-blade”) is a traditional Japanese slicing knife distinguished by its long, slender shape and single-bevel edge. It’s engineered for precision slicing — especially for sashimi and sushi — allowing chefs to cut clean, uninterrupted strokes that preserve texture, flavor, and visual appeal. Its design lets you pull the blade through fish or meat in one smooth motion, creating beautifully even, thin slices without tearing or damaging the fibers.
Yanagi vs. Yanagi Kiritsuke: What’s the Difference?
Both knives are designed for delicate slicing, but they differ subtly in form and feel:
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Yanagi: Traditional willow-blade style with a long, slender profile optimized for razor-thin cuts. It offers a lightweight, precise feel ideal for classic sashimi work.
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Yanagi Kiritsuke: Retains the long blade but adds a pointed kiritsuke tip and slightly more mass, giving it a more robust balance and versatility while still excelling in precision slicing.
Both are excellent for delicate slicing, and the choice usually comes down to personal preference in handling and balance.
What Makes a Yanagi Knife Unique?
A Yanagi stands out because its extended blade allows long, uninterrupted slicing motions — essential for creating sashimi that’s both visually stunning and texturally intact. Its single-bevel edge (sharpened on one side) enables exceptionally thin, smooth cuts with minimal resistance, which makes it superior for sashimi and sushi compared to double-bevel blades.
Unlike wider chef knives, the Yanagi’s profile minimizes drag and helps the blade glide through flesh with grace and control. It’s a tool that rewards precision and technique, with each slice reflecting both sharpness and craft.
Key Features of a Yanagi Knife
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Blade Length: Typically 240–330 mm (9.5–13 in) — long enough to slice through fish or meat in one clean pull.
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Blade Shape: Long, slender, and narrow — resembling a willow leaf — ideal for sashimi slicing.
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Edge Geometry: Single-bevel edge designed for minimal resistance and ultra-smooth cuts.
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Weight & Balance: Lightweight blade with balanced feel; Kiritsuke variants offer slightly more forward weight for slicing control.
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Handle Options: Traditional Japanese wa-style handles or ergonomic modern grips to match comfort and technique.
Yanagi vs. Sujihiki Knife
The Yanagi and the Sujihiki may look similar at a glance, but their purposes differ:
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Yanagi: Single-bevel edge, optimized for sashimi and delicate slicing where texture matters.
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Sujihiki: Double-bevel blade, more general carving knife suited for slicing cooked meats or general slicing tasks.
While both excel at slicing, the Yanagi’s single bevel and long, narrow profile give it an edge for traditional sashimi-style precision.
Why Choose a Zen Edge Yanagi Knife
Zen Edge Yanagi knives are crafted with precision performance and elegant handling in mind. Each blade combines premium steel, careful geometry, and thoughtful balance to support smooth, uninterrupted slicing — ideal for sashimi, sushi, and fine meat preparation. Whether you are a culinary professional or an enthusiast, a Zen Edge Yanagi delivers the control, sharpness, and refined feel that elevate everyday slicing into a crafted experience.
