The yanagiba knife, with its long, slender blade, was crafted in Edo-period Japan for slicing sashimi and neta for sushi. Its single-bevel edge allows chefs to cut in one fluid motion, preserving each slice’s delicate texture. Treasured by sushi chefs, the yanagiba represents Japan’s dedication to precision and tradition.
The Yamawaki Jousaku line consists of single bevel knives made from White Steel #2, known for its ability to take and hold an incredibly sharp edge with a little added toughness. These knives are skillfully ground in-house at Yamawaki featuring some of the smoothest bevels in Sakai.
Yamawaki Hamono Seisakusho, a family-run workshop founded in 1927 in Sakai, Japan, has been perfecting Japanese knife-making for nearly a century. The workshop produces knives under the brand name Yoshihiro, revered by chefs and enthusiasts worldwide, blending tradition with modern techniques. In addition to crafting these exceptional knives, Yamawaki actively educates future chefs and knife makers, helping to preserve Sakai’s cultural heritage while keeping Japanese knife-making relevant for today’s kitchens.
This knife is not stainless and should be kept dry as much as possible.
Hand wash and dry thoroughly immediately after use.
| Shape | Yanagiba |
| Blade length from heel mm | 288 |
| Blade length from machi mm | 303 |
| Heel height mm | 36 |
| Overall length mm | 448 |
| Spine thickness at handle mm | 4 |
| Spine thickness at 1/2 mm | 3 |
| Thickness at shinogi/mid choil mm | 3,5 |
| Weight g | 212 |
| Steel | Shirogami 2 |
| Stainless | No |
| Handle | Wa/Japanese |
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