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Sakai Kikumori "Kikuzuki Rin" Kiritsuke Yanagiba 270mm
£381.00 GBP
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Sakai Kikumori "Kikuzuki Rin" Yanagiba 240mm
£242.00 GBP
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Sakai Kikumori "Kikuzuki Rin" Yanagiba 270mm
£271.00 GBP
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Sakai Kikumori "REN" Blue 1 Kiritsuke Yanagiba 300mm
£559.00 GBP
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Sakai Kikumori "REN" Blue 1 Sakimaru Yanagiba 270mm
£539.00 GBP
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Sakai Kikumori Kikuzuki Uzu Blue 1 Damascus Nakiri 180mm
£572.00 GBP
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Sakai Kikumori Shironiko Yanagiba 210mm
£177.00 GBP
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Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
£197.00 GBP
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Sakai Kikumori Shironiko Yanagiba 270mm w/Saya
£250.00 GBP
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Sakai Kikumori Tomoshibi Yanagiba 240mm
£177.00 GBP
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Sakai Kikumori Tomoshibi Yanagiba 270mm
★★★★★
★★★★★
(3)
£217.00 GBP
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Sakai Kikumori Tomoshibi Yanagiba 300mm
★★★★★
★★★★★
(2)
£250.00 GBP
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Shigefusa Kitaeji Yanagiba 300mm - w/Saya
£1,941.00 GBP
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Shoichi Hashimoto "Tobikumo" Yanagiba 300mm
£3,808.00 GBP
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Takeda NAS Yanagiba 270mm (Extra Large)
★★★★★
★★★★★
(3)
£559.00 GBP
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Tojiro Shiorgami Yanagiba 270mm
£158.00 GBP
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Tsunehisa Ginsan Kiritsuke Yanagiba 300mm
£263.00 GBP
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Tsunehisa Ginsan Yanagiba 210mm
★★★★★
★★★★★
(1)
£177.00 GBP
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Tsunehisa Ginsan Yanagiba 270mm
£223.00 GBP
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Tsunehisa Ginsan Yanagiba 300mm
£243.00 GBP
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Yamawaki Hamono Kansho Kiritsuke Yanagiba 270mm - Ebony & Blonde
£783.00 GBP
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Yamawaki Hamono Kansho Kiritsuke Yanagiba 300mm - Ebony & Blonde
£849.00 GBP
Showing 33–54 of 54 products
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◆ Common Questions
Shopping for Japanese Yanagiba Sashimi Knives
What is a yanagiba used for?
The yanagiba is a traditional Japanese single-bevel slicing knife designed specifically for sashimi and sushi. The long thin blade (240-300mm) makes single clean draw-cuts without sawing, preserving the texture of raw fish.
Yanagiba vs sujihiki: which should I buy?
Yanagiba is single-bevel (traditional, dedicated to sashimi slicing). Sujihiki is double-bevel (versatile slicer, works for meat, fish, and roasts). If you only slice raw fish, yanagiba. If you want a general-purpose slicer, sujihiki.
What size yanagiba should I buy?
240mm is the standard for home sushi and sashimi work. 270mm suits professional kitchens or longer fish. 300mm is specialist. Shorter yanagibas (210mm) exist but limit your slice length.
How do I sharpen a single-bevel yanagiba?
Only sharpen the beveled side; the flat (ura) side only needs a light finishing pass to remove the burr. Angle around 10-15 degrees on a 1000-grit whetstone, finishing on a 5000+ grit. If you are in Perth, our in-store sharpening team can handle single-bevel work directly.
Why are yanagibas so expensive?
Traditional yanagibas take significant hand-forging skill, often using high-carbon Shirogami (White) or Aogami (Blue) steel with mirror-polished blades. The length, grind precision, and single-bevel geometry demand more time than a standard chef knife.
Can left-handers use a yanagiba?
Standard yanagibas are right-handed. True left-handed versions have the bevel ground on the opposite side and are made to order from most Japanese smiths. Expect longer lead times and a premium.