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The Yanagiba: Every sushi chef’s essential Japanese sashimi knife
When I started making sushi years ago, I thought I would be fine with my chef’s knife. But that quickly changed when I tried to cut those beautiful, perfect slices of fish like those sushi chefs always do in their restaurants – and my fish ended up in ragged chaos every time. It just really didn’t look like it. Yes, they were slices of fish….but all comparison stopped there, too. What transpired? I just had the wrong tool. I soon discovered that a good Japanese knife really makes all the difference. And the Yanagiba? That one is simply indispensable if you want to make perfect sashimi. This knife feels almost like an extension of your hand and with it you can cut your fish into the most beautiful slices and pieces. In this article I enthusiastically introduce you to the world of this fantastic knife! I could never live without it!
What is a yanagiba?
“Which knife do sushi chefs use to cut their sashimi?” I can still hear myself asking Christian Jagersma, owner of Japaneseknives.eu, one of the best known specialists in this field. He started to smile and told me that “that’s a Yanagiba.” He told me that the Yanagiba is a traditional Japanese knife designed specifically for cutting raw fish, especially sushi and sashimi. The name literally means “willow leaf,” referring to the slim, elegant shape of the blade. This unique knife has a single-sided cut (“single bevel”) that ensures extremely sharp cuts and a smooth finish on fish. Because of its unique shape and sharpness, the Yanagiba allows you to cut beautiful, delicate fish slices without damaging the texture.
You can understand that I was sold by Christian’s explanation and went home that afternoon with an insanely beautiful Yanagiba. Upon returning home, I immediately went to work with it. It took some getting used to, because because the blade is sharpened on one side only, it ‘steers’ a bit to the right. But once I mastered the technique I never wanted anything else. What perfection! Great to cut your fish with such a knife.
What is a Yanagiba used for?
A Yanagiba knife is an indispensable tool in the world of sushi chefs. Put simply, every sushi chef uses a Yanagiba. The knife is primarily used for cutting sashimi-slices of raw fish and for filleting fish with extreme precision. Cutting is done slightly differently than how you normally cut something. You use the Yanagiba the special pull-cut mechanism (where you pull the knife towards you in one smooth motion). This minimizes resistance, allowing your fish to retain its structure. This makes it ideal for fish such as salmon, tuna and various whitefish species such as sea bass.
How to use a Yanagiba: cutting in one smooth motion with a pull-cut
What I found out very quickly is that the secret to proper use of the Yanagiba lies in that special pull-cut technique. Instead of pushing the blade down, you pull the blade toward you in one smooth motion. This minimizes pressure on the fish and thus prevents ragged cuts. Your fish slices will be so much nicer because of this cutting technique.
Over the years, I’ve gained quite a bit of experience cutting salmon sashimi, for example. Here are some of my tips, take advantage of them:
- Stabilize the fish: Make sure the fish lies firmly on the cutting surface. Therefore, always use a good wooden cutting board as well.
- Start at the back: place the tip of the knife at the beginning of the fish.
- Pull evenly: Make a smooth motion toward you without pushing. With a little practice, you’ll soon get tight, professional cuts.
The different cutting techniques with a Yanagiba
With the Yanagiba, you can use different cutting techniques depending on the desired result and the fish you want to cut. This is something I had to learn. These cutting techniques take quite a lot of practice, and Japanese cuisine wouldn’t be Japanese cuisine if they had their own name for each cutting technique. I’ll go over all three with you briefly:
- Hirazukuri: This is the simplest technique that everyone is generally familiar with. You make a vertical pull-cut at a 90-degree angle. Straight cut. This technique is often used for salmon or delicious mud-fat tuna and produces a thick slice about half an inch/1.5 cm thick.
- Usuzukuri: Here you use the same motion as Hirazukuri, but make thinner slices that are almost transparent. This technique originated to cut slices of the famous Fugu fish (Puffer Fish) ( you know…those poisonous ones). This technique is also well suited for freshwater fish. It takes some practice to cut consistently thin slices.
- Sogizukuri: This is the most complex technique. Namely, you hold the fish under your fingers and make an angled pull-cut at an angle of about 40 degrees or even sometimes slightly flatter. This produces a thin, slightly wider slice. Ideal for fish that have a slightly firmer texture. Thinner slices are softer and therefore easier to chew. Always keep your fingers safe and cut quietly, focused and carefully. This technique is very often used when cutting fish for sashimi.
Obviously, you don’t have to memorize these terms, as I forget them regularly myself. But at least know that there are different cutting techniques for the various types of fish and what kind of slices you eventually want to cut.
How do you choose the right Yanagiba knife for yourself?
When choosing a Yanagiba knife, there are a few things to look out for:
- Length: Choose a length that suits your cutting needs and skill level.
- Material: High-end knives are often made of carbon steel, which stays extremely sharp but requires more maintenance. Stainless steel is slightly easier to maintain.
- Handle: Japanese knives often have a traditional wooden handle. Make sure it is comfortable in the hand.
- Budget: A good Yanagiba can be pricey, but consider it an investment that will last for years.
Why can you get a Yanagiba in different lengths?
Yanagiba knives come in different lengths, usually ranging from 21 cm to more than 33 cm. The choice depends on personal preference and the size of the fish you want to cut. Shorter knives offer more control and are useful for small fish, while longer knives are ideal for large cuts and fish such as tuna. Professional sushi chefs often prefer longer knives because they work more efficiently with larger quantities.
Personally, I work best with a 27 cm long Yanagiba (view here). It allows me to cut my sashimi slices in a calm and concentrated way. The 33 cm (or longer) is just a bit too long for me. I lack the experience to control it properly like the Master Sushi Chefs with decades of experience in the kitchen. The 21 cm version (look here) I never use it to cut sashimi slices, I find it too small, although I really like this knife to cut my sushi rolls.
Try it out for yourself. Which one sits most comfortably in your hand? With which knife do you feel confident and feel safe cutting paper-thin slices of fish?
Do you really need a Yanagiba?
That depends on how serious you are about making sushi or sashimi at home. If you just enjoy making sushi for once, it’s probably not worth the investment. To cut a simple maki sushi roll with nori, sushi rice and a bit of salmon, you can use a good chef’s knife. As long as it’s sharp. However, if you want to indulge your family or friends more often with homemade sushi, and want to try more advanced techniques and/or cut perfect sashimi, then I recommend purchasing a Yanagiba. This mass truly offers indispensable precision like no other knife. This knife helps you cut even, smooth slices without much effort-ideal if you want to impress your guests.
And…with a Yanagiba, cutting your fish is so much finer and easier that you will have even more fun making sushi and sashimi. I already glow when I pull out my knife!
Conclusion
The Yanagiba is more than just a knife; it is an essential tool for any sushi lover/chef looking to take their skills to the next level. Whether you want to cut perfect sashimi or impress your family or friends with your presentation, the Yanagiba offers precision and elegance. With proper technique, maintenance and cutting methods, sushi making at home becomes not only more fun, but also a lot more professional. So what are you waiting for? Grab that knife and start cutting!
Hi, I'm Rik!
Sushi chef and founder of the School of Sushi. Making your own sushi is easier and more fun than you think! Through workshops and online courses, I’ll show you how to roll delicious sushi for your friends & family. Ready to roll?
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