Also called yanagiba after the willow-leaf shape of the blade, the yanagi was developed in the Kansai region during the Edo period as a single-bevel slicer designed for cutting fish for sushi. As with other single-bevel knives, the yanagi's ura (inside) side is hollow ground and resists sticking to the slice of fish being cut away.
Like other Edo-period knives distinct Kanto and Kansai styles of the yanagi developed. The Kansai style has a slightly curved edge and pointed tip and is a bit heavier than the square tipped Kanto-style takohiki, which is also used for slicing raw fish while being specialized for octopus. The Kansai style has become the standard choice for cutting sashimi.
Hitohira Kikuchiyo Manzo 270mm Kiritsuke Yanagi Aogami 2 Ho Wood with Saya
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Sakai Kikumori Choyo 300mm Kiritsuke Yanagi Shirogami 2 with Saya
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Hitohira Tanaka Manzo 270mm Kiritsuke Yanagi Aogami 1 Damascus Ebony with Saya
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Hitohira Kikuchiyo Manzo 300mm Kiritsuke Yanagi Aogami 2 Ho Wood with Saya
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Sakai Kikumori Kikuzuki Uzu 300mm Kiritsuke Yanagi Aogami 1 with Saya
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Hitohira Tanaka Mosuke 300mm Kiritsuke Yanagi Aogami 1 Ho/Horn Handle with Saya
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Hitohira Tanaka Manzo 300mm Kiritsuke Yanagi Aogami 1 Damascus Ebony with Saya - LEFTY
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Sakai Kikumori Kikuzuki Uzu 270mm Kiritsuke Yanagi Aogami 1 with Saya
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Hatsukokuro Nakagawa 270mm Kiritsuke Yanagi Shirogami 3 Abura Honyaki Ebony Blonde Buffalo Horn
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Hatsukokuro Nakagawa 300mm Kiritsuke Yanagi Ginsanko Ebony Black Buffalo Horn Handle
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Hatsukokuro Nakagawa 270mm Kiritsuke Yanagi Aogami 1 Damascus Black Buffalo Horn
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Hatsukokuro Nakagawa 300mm Kiritsuke Yanagi Aogami 1 Damascus Black Buffalo Horn
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Hatsukokuro Nakagawa 330mm Kiritsuke Yanagi Aogami 1 Damascus Black Buffalo Horn
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Hatsukokoro Nakagawa 300mm Kiritsuke Yanagi Shirogami 3 Abura Honyaki Kyomen Ebony Blonde Buffalo Horn
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Sakai Kikumori Nakagawa V10 270mm Kiritsuke Yanagi VG-10 Damascus Oak Handle with Saya
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Hatsukokuro Nakagawa 270mm Kiritsuke Yanagi Ginsanko Ebony Black Buffalo Horn Handle
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