Yanagiba

The traditional Japanese sushi/sashimi fish slicer.
Items: 117 of 17, per page
  • Moritaka Supreme Yanagiba Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 29% off

    Moritaka Supreme Yanagiba Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle

    Excellent razor-sharp carbon steel yanagiba ("sushi knife"), hand-made in the Moritaka family workshop in Japan. Keep in mind that this knife is not finished in a traditional yanagi format: the edge is 50/50 bevel so it's MUCH easier to maintain, and it's fine for right/left hand use. It's also thin (not thick-bladed like traditional yanagibas). Basically, it's the same as their chef's knife and slicer, but in a yanagi shape, so just think of it as a "narrow slicer". Blade is made of Aogami/Blue Super carbon steel, with a permanent walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue gift box.

    IMPORTANT: Moritaka knives are very sharp and high-performance knives. To achieve this, the edges are ground very thin, and the steel is very hard. This results in a knife that is potentially fragile. As such, CHIPS OR CRACKS TO THE EDGE OR TIP ARE NOT COVERED UNDER ANY WARRANTY. It is the nature of such a knife that it is potentially fragile. If you are a beginner, not confident in your knife handling skills, or looking for an all-purpose knife, do NOT purchase this knife. I love my Moritaka and use it almost daily, but I only use it for precision slicing, dicing, and mincing (great for onions, garlic, ginger, boneless meats) as I’ve certainly chipped edges on other high-performance Japanese knives over the years, so I know it's always a risk. It is important to NOT use a rapid up-down rat-a-tat style chopping motion (where you are smacking the edge down rapidly on the cutting board). While cutting also remember to use good controlled technique -- hard steel will not tolerate "tweaking" (any sideways twisting) and just like any hard material this can result in a chip or crack. You should let the knife do the work, and not lean down and apply pressure to the edge. Cutting surface is also important: only use plastic or maple, NOT bamboo, stone/granite or glass. I also only recommend using these knives with boneless meats and regular veggies (onions, garlic, ginger, etc.) -- never hard/tough materials like root vegetables (turnips, etc.) and certainly nothing where you'd hit a bone. Finally, since they are made of carbon steel, do NOT try to keep the knife shiny. Think of it like a carbon steel crepe pan or a cast iron pan, which both benefit from a "seasoned" finish which will develop a natural yellowish discoloured patina. This is normal and will help protect the carbon steel from rusting. Do not leave these knives in a sink or sitting in water. After use, wash with warm soapy water, dry well, and store in a wooden knife block (do not store in a drawer or on a magnetic knife holder). So in conclusion, yes, this is a high-performance knife, but as with any high-performance tool or machine, this means it requires extra care and skill. A Ferrari will require MORE care, skill and maintenance than a Toyota Corolla, not less.

    • Retail price: CDN$336.00
    • Price: CDN$238.95
    • You save: CDN$97.05 (29%)

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  • Sakai Takayuki Grand Chef Kiritsuke Chef's Knife / Yanagiba, 260mm / 10.24"
    • 32% off

    This style of knife is an interesting and increasingly popular alternative to the usual European chef's knife shape. It's sort of a cross between a carving knife and a traditional Japanese yanagiba. It's as thin as a regular slicer/carving knife (not super thick like a traditional carbon yanagiba), made of a hard stainless steel (HRC hardness 58-60) so it will take a very fine edge and hold it well and yet be much easier to maintain than the traditional carbon steel used in most yanagis, and it's sharpened almost 100% on the right side like a yanagiba for superb performance (which means it is NOT appropriate for lefties... sorry). The handle is made of the same ABS as the rest of the Grand Chef line so it will be durable and stable and NOT prone to any problems associated with traditional wooden handles. So if you want something that looks cool and yet is still useful as an everyday home/professional knife, this would be a great choice! It also comes with the pictured awesome-looking black textured saya (blade sheath/scabbard).

    Comes in a beautiful gift box.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade (just follow the shape/angle).

    • Retail price: CDN$435.00
    • Price: CDN$294.95
    • You save: CDN$140.05 (32%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Aonikou Ebony, 270mm / 10.6"
    • 35% off

    A very special sashimi style yanagiba traditional Japanese knife. This knife has a gorgeous ebony wood handle, real natural horn bolster, is made of highest grade blue-2 carbon steel. The combination of this steel and the expert craftsmanship makes for a VERY hard, very strong, spectacularly forged, ground and finished blade. Don't miss the opportunity to own such a special knife, suitable for the serious chef working in the Japanese tradition, or for the collector of fine knives.

    • Retail price: CDN$708.00
    • Price: CDN$458.95
    • You save: CDN$249.05 (35%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Aonikou, 240mm / 9.5"
    • 44% off

    Sakai Takayuki Sashimi Yanagiba Knife, Aonikou, 240mm / 9.5" The perfect choice for someone looking for a traditional real Japanese Yanagiba made in the traditional manner out of the highest grade Japanese carbon steel: Aonikou, or Ao-Ko, known in English as blue-2 steel, from the Hitachi Yasuki-works. This steel is a high carbon steel alloy, with chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60. This is a beautiful and high quality pro-grade knife. Crafted with expert precision by hand and then finished by by hand by a finishing master. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. Only for right-hand use. Comes packed in a beautiful gift box. Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    • Retail price: CDN$568.00
    • Price: CDN$316.95
    • You save: CDN$251.05 (44%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Aonikou, 270mm / 10.6"
    • 31% off
    Product is out of stock

    The perfect choice for someone looking for a traditional real Japanese Yanagiba in a professional length, made in the traditional manner out of the highest grade Japanese carbon steel: Aonikou, or Ao-Ko, known in English as blue-2 steel, from the Hitachi Yasuki-works. This steel is a high carbon steel alloy, with chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.

    This is a beautiful and high quality pro-grade knife. Crafted with expert precision by hand by a Japanese forge master and then finished by by hand by a finishing master. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a real wooden handle (D-shaped), and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    Only for right-hand use. Comes packed in a beautiful gift box.

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    • Retail price: CDN$578.00
    • Price: CDN$398.95
    • You save: CDN$179.05 (31%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Aonikou, Ebony, 300mm / 11.8"
    • 34% off

    A very special sashimi style yanagiba traditional Japanese knife in a professional 300mm length. This knife has a gorgeous ebony wood handle, real natural water buffalo horn bolster, and is made of highest grade blue-2 carbon steel (Rockwell hardness "HRC" of at least 60). The combination of this steel and the expert craftsmanship makes for a VERY hard, very strong, spectacularly forged, ground and finished blade. Don't miss the opportunity to own such a special knife, suitable for the serious chef working in the Japanese tradition, or for the collector of fine knives.

    YES, this knife really is crafted by HAND and then finished by hand finishing/sharpening. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Comes in a very nice box.

    Remember, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife!

    NOTE: Each knife is individually hand-crafted, and so will NOT match the knife in the photos exactly. 

    • Retail price: CDN$787.00
    • Price: CDN$518.95
    • You save: CDN$268.05 (34%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Kasumi-suigyue, 240mm / 9.5"
    • 30% off
    Product is out of stock

    An excellent choice for the sushi hobbyist or for someone who wants to try a real carbon steel traditional Japanese knife. This is still a remarkably well-made knife for the price (!), the only tradeoff being that it is made with a slightly less expensive Hitachi Yasugi white steel (instead of the higher end white-2 steel) and the final sharpening isn't as sharp as the more expensive knives, since the final sharpening of this type of knife is done by hand and so takes time (and money). You could certainly sharpen this up just as much as just about any other knife here, but to save money it simply doesn't come sharpened to this level from the factory.

    NOTE: This knife is for RIGHT HAND USE ONLY.

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    • Retail price: CDN$191.00
    • Price: CDN$132.95
    • You save: CDN$58.05 (30%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Kasumi-suigyue, 270mm / 10.6"
    • 29% off

    An excellent choice for the sushi hobbyist or for someone who wants to try a real carbon steel traditional Japanese knife. This is still a remarkably well-made knife for the price (!), the only tradeoff being that it is made with a slightly less expensive Hitachi Yasugi white steel (instead of the higher end white-2 steel) and the final sharpening isn't as sharp as the more expensive knives, since the final sharpening of this type of knife is done by hand and so takes time (and money). You could certainly sharpen this up just as much as just about any other knife here, but to save money it simply doesn't come sharpened to this level from the factory. The perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in a pro-length 270mm size (great for home use or in a pro kitchen alike), with all the hallmarks of a classic, but without breaking the bank. Hand-crafted with expert precision by hand at the Takayuki forge. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a hard and high quality white steel (Rockwell hardness "HRC" of at least 60), real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty. Comes packed in a beautiful gift box.

    NOTE: This knife is for RIGHT HAND USE ONLY. 

    • Retail price: CDN$231.00
    • Price: CDN$164.95
    • You save: CDN$66.05 (29%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Syefu, 240mm / 9.5"
    • 30% off

    An excellent choice for the sushi hobbyist or for someone who wants to try a real traditional Japanese knife. The unique thing about this Syefu line is that instead of a white or blue carbon steel cutting edge (the core), it uses the unique Silver-3 steel from the same Hitachi Yasuki works. This steel is very hard and tough and yet is very stain resistant (not quite "stainless steel", but nearly so). So if you're curious about this steel (not many people use it) or if you're simply interested in a yanagi with most of the properties of a carbon steel knife but with stain-resistant qualities, this is for you!

    • Retail price: CDN$358.00
    • Price: CDN$248.95
    • You save: CDN$109.05 (30%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Tetogi, 270mm / 10.6"
    • 31% off

    The perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in a professional 270mm length. A great tool for the working chef or serious enthusiast or collector. Includes the pictured wooden saya (sheath) with ebony pin.

    • Retail price: CDN$536.00
    • Price: CDN$368.95
    • You save: CDN$167.05 (31%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Tokojou, 240mm / 9.5"
    • 32% off

    The perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in a more manageable 240mm length (great for home use or in cramped kitchens), with all the hallmarks of a classic, but without breaking the bank. A great tool for the working chef or serious enthusiast or collector. Crafted with expert precision by Japanese masters. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster. The colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    • Retail price: CDN$368.00
    • Price: CDN$249.95
    • You save: CDN$118.05 (32%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Tokojou, 270mm / 10.6"
    • 32% off

    The perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in a professional 270mm length, with all the hallmarks of a classic, but without breaking the bank. A great tool for the working chef or serious enthusiast or collector. Crafted with expert precision by Japanese masters. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    • Retail price: CDN$382.00
    • Price: CDN$260.95
    • You save: CDN$121.05 (32%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Uzushio, 240mm / 9.5"
    • 31% off

    The perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in a professional or "serious enthusiast" 240mm length (a great length for home users and hobbyists), with all the hallmarks of a classic, but without breaking the bank. A great tool for the working chef or serious enthusiast or collector. This model features a core of Hitachi Yasugi-works white-2 carbon steel (NOT stainless) for spectacular performance, and this core is clad in absolutely stunning 16-layer iron/steel layered ("Damascus") metal for strength and beauty. Forged and finished by hand in Japan with expert precision by life-long craftsmen. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a very hard and high quality white-2 carbon steel core, real wooden handle, and a beautiful natural horn bolster.

    Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless-steel-and-plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    ONLY FOR RIGHT HAND USE.

    • Retail price: CDN$462.00
    • Price: CDN$318.95
    • You save: CDN$143.05 (31%)

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  • Sakai Takayuki Sashimi Yanagiba Knife, Uzushio, 270mm / 10.6"
    • 32% off

    The perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in a professional 270mm length, with all the hallmarks of a classic, but without breaking the bank. A great tool for the working chef or serious enthusiast or collector. Crafted with expert precision by Japanese masters. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    ONLY FOR RIGHT HAND USE.

    • Retail price: CDN$516.00
    • Price: CDN$348.95
    • You save: CDN$167.05 (32%)

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  • Sakai Takayuki Tako-Sashimi Yanagiba Knife, Tokojou, 240mm / 9.5"
    • 30% off

    The perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in the Tako-Sashimi style. A great tool for the working chef or serious enthusiast or collector. Crafted with expert precision by Japanese masters. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    • Retail price: CDN$370.00
    • Price: CDN$258.95
    • You save: CDN$111.05 (30%)

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  • Sakai Takayuki Yanagiba Sashimi Knife, Sugihara Custom, Stainless Steel, 270mm / 10.6"
    • 33% off

    This is a spectacular knife, made by custom Japanese knife craftsman Mr. Keido Sugihara. It features the traditional yanagiba sashimi (often generically called "sushi knives" here in North America) shape, in a long pro-grade length, but a few innovations allow for some modern conveniences: first, it's made of a hard stainless steel instead of carbon steel, meaning it is corrosion resistant and won't blacken or rust easily like the traditional carbon knives will, and yet it is still VERY hard and VERY sharp, for fantastic performance. Also, it features an incredibly beautiful ironwood handle, polished and held in place with 8 pins.

    • Retail price: CDN$819.00
    • Price: CDN$549.95
    • You save: CDN$269.05 (33%)

    Score: 5.00 (votes: 1)
    Only 1 left in stock
  • Wusthof Classic Yanagiba Set - 9753
    • Free
    • 22% off

    Made according to ancient traditions: The Yanagiba set for the perfect cut. With the new Yanagiba, WÜSTHOF, the German cutlery manufacturer from Solingen, has added a new type of blade to its CLASSIC range. Those who have always wanted to be able to finely slice sushi and sashimi will really appreciate this knife. Using the special cutting technique (the cut is made almost horizontally to the cutting base), wafer-thin slices can be chopped/cut/separated.

    Highlights:
    - Yanagiba with blade guard.
    - The Yanagiba - which literally translates as "willow leaf" - is the epitome of the traditional Japanese knife. It is a standard feature in the kitchen of every professional Japanese chef.
    - The knife is primarily used with a pulling motion in one direction only. This means that the blade produces a completely clean cut.
    - The Yanagiba knife is forged from red-hot chromium-molybdenum-vanadium steel and hardened to 58° Rockwell. In accordance with Japanese forging methods, the knife made by the specialists in Solingen also has a one-sided edge.
    - The ergonomic Classic handle not only fits nicely in the hand, it also ensures a safe hold when cutting. To prevent the blade from being damaged during storage, it also comes with the appropriate kind of protection. Included with the knife is a bamboo sheath in which the blade can be safely stored away. Magnets fitted inside the sheath also fix the blade so that it will not slip or slide out of the bamboo sheath by mistake.
    - If cutting performance deteriorates, the Yanagiba can easily be sharpened using a whetstone. The new WÜSTHOF Combi whetstone, which has two different abrasive grits, offers a particularly gentle and effective way of sharpening the knife.
    - This outstanding Yanagiba set makes a great gift, expressing esteem for the person receiving the gift. - Blade length 23 cm (9").

    • Retail price: CDN$249.00
    • Price: CDN$194.95
    • You save: CDN$54.05 (22%)

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