The yanagiba is a Japanese single-bevel sashimi and sushi knife, typically 24–36 cm long, designed for pulling cuts through fish in a single stroke. The single-bevel grind allows the blade to curve away from the fish as it cuts, producing paper-thin slices that do not drag or tear.
Single-bevel geometry
The flat side (ura) has a slight concave hollow (urasuki). The bevelled side has the angle ground to typically 11–15°. This single-sided grind means the knife is handed — most yanagiba are right-handed; left-handed versions must be specified.
Length for purpose
- 24 cm: home use, small fish
- 27 cm: general professional use
- 30–36 cm: sashimi bars, large tuna
Longer blades allow a longer pulling stroke — the ideal is a single uninterrupted draw through the fish from heel to tip.