Sakai Takayuki Damascus Yanagiba

The Yanagiba is a specialized Japanese slicing knife designed specifically for preparing sashimi and sushi. Its long, single-bevel blade allows you to slice through raw fish in one smooth, continuous motion, which prevents tearing and preserves the delicate texture of the protein.

No, this knife is not designed for general-purpose kitchen tasks. The blade is extremely thin and specialized for slicing raw fish; using it on hard vegetables, bones, or frozen foods can easily chip or damage the edge.

Hand wash the knife immediately after use with mild soap and dry it thoroughly with a soft cloth to prevent rust. Avoid the dishwasher entirely, as the high heat and harsh detergents will damage the steel and the handle.

The length is intentional, as it allows you to complete a slice in a single pull without sawing back and forth. While it may feel long if you are accustomed to standard Western chef's knives, the ergonomic handle provides the balance and control needed to manage the blade's reach comfortably.

No, this is a traditional single-bevel knife, meaning it is sharpened primarily on one side. This design is what allows for the incredibly clean, precise cuts required for professional-grade sashimi.