Yanagiba Japanese Knife 23.0 cm NJY005

Yanagiba – precision for sushi masters

A slim yanagiba designed for one long stroke when filleting and portioning fish. The 230mm head with a single-sided grind (right-handed) and fine urasuki reduces friction, so slices come out even and shiny. The pronounced shinogi line guides the blade at a stable angle, and the thin tip makes it easy to cut away skin and membranes. The wa handle with metal flange gives a neutral, predictable balance; the blade shows traces of handwork and a working patina – the functional aesthetics of a utility knife.

Kanji Translation

Three heavily stylized characters are stamped on the head: 福 (fuku) – “auspiciousness, ” 芳 (yoshi) – “good, fragrant,” and 松 (matsu) – “pine, durability.”

Etymology of the name

Yanagiba (柳刃): yanagi = “willow,” ba/ha = “blade.” The name literally means “willow blade” and refers to the long, flexible profile used for a single, continuous cut.

Technical Specifications

• blade length: 374 mm

• blade length: 230 mm

• blade width: 28 mm

• blade thickness: 3 mm

• weight: 118 g

• steel: high-carbon, forged – Honyaki – a single knife forged from one piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of higher maintenance requirements

• design: single-sided cut(right-handed), urasuki

• handle: wa, wood + metal collar

Application and care

Sashimi, portions for nigiri, precise slicing of fish. Sharpen mainly on the chamfer side; trim only evenly. Hand wash, dry thoroughly; protect with a thin layer of oil if necessary.