Home / Cutlery Types / Yanagiba (Sashimi Slicer)

Bevel Type Analysis

Single Bevel (Kataba)

Traditional single-bevel (Kataba) blades are flat or slightly concave on the back (Urasuki) and beveled only on the front. This enables clean, razor-sharp surgical slices without pushing or squeezing foods—highly favored by Japanese sushi and sashimi chefs.

Cutting Mechanics

Single vs Double Bevel Cut Mechanics

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Yanagiba (Sashimi Slicer)

Yanagiba

Description

Yanagiba literally means 'willow leaf blade' because of its long, slender, and elegant shape. Originating in the Kansai (Osaka/Kyoto) region, it is the classic Japanese tool for slicing sashimi. Its long blade allows chefs to slice raw fish in a single, continuous pulling stroke, preventing cell damage and preserving the fish's raw flavor and glassy texture.

Best For

✓ Slicing raw fish

✓ Sashimi presentation

✓ Crudo and carpaccio

✓ Skinning fish

Blade Characteristics

Single-bevel (Kataba) with an extremely acute cutting angle.
Long, narrow blade, typically between 240mm and 360mm.
Slightly hollow-ground back (Urasuki) preventing food from adhering to the blade.
Very delicate and sharp tip for starting incisions.

Steel Recommendations

For this type of blade, professional makers typically suggest: Yasuki Blue Paper Steel (Aogami) or White Paper Steel (Shirogami) for ultimate push-cutting geometry and ease of hand whetstone sharpening.