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Yanagi

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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.

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Sakai Kikumori Tomoshibi 240mm Yanagi Shirogami 2

Sakai Kikumori Tomoshibi 240mm Yanagi Shirogami 2

$218.00
$218.00
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Hitohira Kikuchiyo Manzo 240mm Yanagi Aogami 2 Ho Wood with Saya

Hitohira Kikuchiyo Manzo 240mm Yanagi Aogami 2 Ho Wood with Saya

$290.00
$290.00
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Hitohira Tanaka Manzo 240mm Yanagi Aogami 1 D-Shape Ho Wood with Saya

Hitohira Tanaka Manzo 240mm Yanagi Aogami 1 D-Shape Ho Wood with Saya

$300.00
$300.00
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Morihei Yoshitomo 240mm Yanagi Carbon Poplar Handle

Morihei Yoshitomo 240mm Yanagi Carbon Poplar Handle

$150.00
$150.00
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Hatsukokoro Shirasagi 240mm Yanagi Aogami 2 Kurouchi Ebony Handle

Hatsukokoro Shirasagi 240mm Yanagi Aogami 2 Kurouchi Ebony Handle

$248.00
$248.00
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Hitohira Togashi 240mm Yanagi Shirogami 2 D Ho / Horn with Saya

Hitohira Togashi 240mm Yanagi Shirogami 2 D Ho / Horn with Saya

$210.00
$210.00
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Hitohira Togashi 270mm Yanagi Shirogami 2 D Ho / Horn with Saya

Hitohira Togashi 270mm Yanagi Shirogami 2 D Ho / Horn with Saya

$240.00
$240.00