The Yanagiba: an extraordinary knife
If you've ever been to a good sushi restaurant, you've probably seen the chefs working with it. A razor-sharp, long thin knife with which they very precisely slice thin slices of salmon or tuna. That knife is a Yanagiba. A Yanagiba is explicitly made for cutting sashimi; that's why they are also called sashimi knives. Every serious sushi cook invests hundreds of euros in a good Yanagiba.
Why a Yanagiba?
As mentioned, this knife type is essential for perfectly cutting sushi and sashimi. Correctly cutting the fish is important, as it prevents the fish from falling apart and enhances the flavor. You can recognize a Yanagiba by two essential characteristics. Namely, the long thin shape and the way the knife is sharpened. Single-bevel knives are sharpened on one side, making them sharper and cut more precisely. It requires some training to work with this because they cut slightly differently than a standard double-bevel knife. Sharpening also requires a different technique.
One-sided sharpening
Single-bevel knives are sharpened at a smaller angle than ordinary two-sided sharpened knives. It makes the blade as sharp as a razor. The other side is often hollow ground to ensure less sticking of fish and rice. The hollow ground puts air between the knife and the fish, so it does not stick.
When you cut with this type of knife, you notice that it cuts slightly differently. Thanks to the one-sided sharpening, the knife steers to the right. You will have to compensate for this in your cutting technique.
The anatomy of a Yanagiba :
Shinogi
The Shinogi is the outer side of the blade which extends into the one-sided sharpened cut. Because it slopes down, food sticks less, and the knife pushes it aside while cutting.
Urasuki
Urasuki is the hollow ground portion of the knife. It allows air to enter during cutting. It also causes your blade to pull less hard through the ingredients.
Uraoshi
These are the raised edges of the Urashuki. These edges of harder steel make the knife less fragile.
Where does the Yanagiba originate from
Yanagiba originates from Japan, and its name comes from its shape. Yanagiba translates to willow leaf blade, which it is inspired by. The knives are typically made of high-carbon steel, which is prone to rust. But nowadays, you can also find models made of stainless steel.
MeRead more about carbon knives here.
The shape of the knife varies by area. For example, the pointed willow leaf variety comes from the Kansai region. The Yanagibas that end in a straight point come from the Kanto region.
The different types of Yanagiba's
Yanagiba
The most popular model with a traditional shape ending in a point. The best choice for sushi and sashimi.
Takohiki
This model stands out for its straight blade that ends at a straight point. The Takohiki originated from the Kanto region and was made specifically for cutting the curled tentacles of an octopus. The name is a derivative of that. Tako is Japanese for octopus, and Hiki means pulling.
Sakimaru
The Sakimaru combines the Yanagiba and the Takohiki with a straight blade but ends in a point. It looks like a traditional samurai sword.
Kiritsuke
Kiritsuke is a variant of a Yanagiba that ends in a k-tip (reverse Kanto). Through this extra thin tip, you cut delicate ingredients very precisely. A Kiritsuke is sometimes also called a Kengata Yanagiba.
Stainless or stainless steel
With Yanagibas, you also have the choice of rusting or stainless steel. A chef looking for the sharpest knife will always use a carbon version. They require more maintenance but stay sharp longer and are easy to sharpen. The knife gets a unique character because of the patina layer that forms the steel as discolorations in the blade.
Left-handed Yanagiba
Are you left-handed? Then you must buy a Yanagiba that is specifically for left-handed use. A right-handed Yanagiba will pull in the wrong direction while cutting; it takes a lot of effort to counteract this.
Left-handed models are obviously less popular than right-handed models, so they are built by order. Because the whole process has to be reversed by the blacksmith, there is a longer delivery time, and they are also more expensive. Usually, a left-handed model is around 30% more expensive than a right-handed model.
Honyaki vs. Kasumi
The Yanagiba has two different ways of forging. When choosing a knife, you can pay attention to the Honyaki and the Kasumi.
Honyaki
This technique makes the knife entirely from 1 type of steel, usually shirogami steel (1, 2, and 3). It's the purest version of forging a knife, with a similar technique how samurai swords are forged. It is a complicated technique where a lot can go wrong.
A Honyaki is made entirely from 1 type of steel. If the steel had the same hardness everywhere, it would break easily. That is why they use differential hardening (Yaki ire) for this. They put some clay on top of the steel before hardening it. The clay keeps the steel cooler, so the knife heats less while forging, making it less hard and brittle in those areas.
Passionate smiths show their skills by specially shaping the clay. It can be seen as a drawing on the knife and is called the Hamon. Because of the hardness and rigidity of the steel, we recommend these knives to experts. You should have a good cutting technique and also be passionate about sharpening on stones.
Kasumi
A knife forged with the Kasumi technique consists of the Hagane and the Jigane.
Hagane
Hagane is the hard core steel that keeps the knife sharp for a long time.
Jigane
This soft steel protects the hard core, making the knife slightly more flexible.
The combination of steel makes the knife easier to use and maintain. You still have the advantage of the hard-core steel that stays sharp for a long time, but thanks to the Jigane, the knife is less brittle and fragile. Thus, the blade is less likely to break when you drop it, and your cutting technique is less important than with the Honyaki.
Because it is also easy for blacksmiths to make, these knives are much more affordable, although a Kasumi made by a master blacksmith still costs hundreds of dollars.
The choice of steel
Carbon steel
Carbon steel is pure steel made by adding carbon to steel made from iron. The advantage is that it stays sharp longer and is easier to sharpen. It is just more brittle and requires more maintenance. For example, you should preferably wipe them down during use so that acids cannot penetrate the steel. You must also store them dry after use, or they may rust. The most popular carbon steels are Shirogami (1,2 and 3) and Aogami (1, 2, and Super).
Patina
Carbon steel will always discolor. You can think of this as a natural protective layer that forms over the steel. The color is highly dependent on what you cut with it. For example, the steel may turn blue or yellow, not in an even discoloration but in a unique pattern.
Stainless steels
These steels are virtually maintenance-free. Therefore, this is our recommendation for beginners. You don't have to worry about rusting; it is also less brittle. The steel is harder to sharpen, though, and will never achieve the ultimate sharpness of carbon steel. The most popular steels are VG10, SG2, and Ginsan 3.
Yanagiba vs Sujihiki
Many beginners and home users are looking for a knife to cut sushi. While a Yanagiba is the best choice, you can still use another knife. For home users looking for a universal knife, then, we often recommend a Sujihiki. It's a Japanese carving knife that is sharpened on two sides. It means you don't have to get used to the knife first and can cut sushi and nice thin slices of sashimi immediately.
Although a Sujihiki will never cut as beautifully as a Yanagiba, it is more than adequate for home use. In addition, you can also use the knife for all cutting tasks for which you would use a meat knife. It is also easier to sharpen.
Got questions?
You now know the essential characteristics of a good Yanagiba, and hopefully, you can make your choice easier. Still have questions or need help searching? Please get in touch with us. We are happy to help you find a suitable model for you.
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