Tojiro Yanagiba (Sashimi Knives)

Yanagiba is aJapanese knifeused to slice fish into pieces for sushi or sashimi, which is why the yanagiba is often called a sushi knife or sashimi knife. When using a yanagiba, we do not press down on the fish; instead we draw the blade through it, so blade sharpness is extremely important for this type of knife.

(the recommended sharpness is 3000 grit or higher). A good yanagiba stroke should slice the fish in a single pull so the piece looks beautiful and is not bruised. So the knife must be long enough for one full stroke. This answers the question many people ask about what size yanagiba to buy: it depends on the size of the fish slices you want. If you want larger slices, choose a longer yanagiba so the stroke is long enough for the size of the slice.