Yanagiba Japanese Knife 22.6 cm NJY021

Yanagiba – precision for sushi masters

This yanagiba is the essence of the Japanese school of filleting: a narrow, long blade for cutting in one sure motion. The delicate patina suggests carbon steel, while the hand cut and “kasumi” give it a raw, workshop feel – perfect for those who appreciate utilitarian vintage.

Key strengths

• Yanagiba geometry – a long, narrow blade for precise “pull” cuts, minimizing damage to the structure of the fish.

• Single-grain edge (typical of yanagiba) – high precision guidance and mirror-smooth cuts.

• Lightweight and balanced – only 129 g, which gives great blade control during long strokes.

• Handle wa – traditional lightweight grip; metal cap reinforces the connection point with the pin.

• Working finish – matte “kasumi”, which patinates beautifully and emphasizes the artisanal pedigree.

Technical Specifications

• Overall length: 378 mm

• Blade length: 226 mm

• Blade width: 28 mm

• Back thickness: 3 mm

• Steel: high-carbon, forging – Ni Mai – two-layer construction, where a hard core makes up one side of the blade and the other is made of a more malleable steel for better control of work

• Weight: 129 g

• Handle: wa, wood with metal cap

What will it work best for?

• Sashimi, nigiri, portioning fish and soft meats.

• Long, uninterrupted cuts where a smooth cross-sectional area counts.

Maintenance

• Hand wash, wipe dry after each use.

• Store in scabbard/leaf; sharpen regularly on waterstones (single-grain edge).

Glossary

• Wa handle – a traditional Japanese type of handle (usually octagonal/circular, lightweight), set on a mandrel glued into the wood. Gives low weight and quick balance on the blade.