What is a Yanagi?
Yoshihiro Cutlery
The yanagi (柳刃包丁), or “willow blade,” is a traditional Japanese knife renowned for its precision and long, slender blade. While originally designed for slicing fish, particularly for sushi, it is now gaining popularity for slicing meat as well, especially in restaurants aiming for exceptionally thin, sharp cuts. The yanagi features a single-bevel edge that allows for razor-thin, delicate cuts with minimal resistance, making it ideal for both fish and certain cuts of meat.
With its specialized single bevel, the yanagi requires some practice to use effectively, particularly when compared to double-beveled knives like the sujihiki. However, its superior sharpness and precision make it the tool of choice for chefs who seek perfectly thin, uniform slices of fish or meat. While the yanagi was originally favored for fish, today many chefs use it for meat too—particularly when cutting meat without bones, as it performs exceptionally well in such situations.
Yanagi vs. Yanagi Kiritsuke: What's the Difference?
While both the Yanagi and Yanagi Kiritsuke are designed for slicing, there are some key differences in their design:
- Yanagi: The traditional yanagi features a long, slender blade with a sharp, single-beveled edge, perfect for creating thin, clean slices. It has a lighter, more subtle feel, allowing for smooth, precise cuts.
- Yanagi Kiritsuke: The Yanagi Kiritsuke retains the long, narrow blade of the traditional yanagi but adds a sword-like tip and slightly more weight. This provides a more robust, forward-balanced feel, which is often preferred by chefs who favor a more substantial knife.
Both knives are excellent for precision slicing, with the choice between them depending on personal preference for balance and slicing style.
Key Features of a Yanagi Knife
- Blade Length: Typically ranges from 8 to 12 inches, ideal for precise slicing of both fish and meat.
- Blade Material: Crafted from premium steel like high-carbon stainless or traditional high-carbon steel for exceptional sharpness and edge retention.
- Edge Geometry: Single-beveled, designed for one-stroke slicing with minimal resistance to preserve delicate textures.
- Weight & Thickness: Lightweight and slim for the traditional yanagi, though the Yanagi Kiritsuke offers a slightly heavier and more robust feel.
- Edge Retention: Superior edge retention due to the use of hard, high-quality steels.
- Handle Options: Available in wa-style (octagonal or D-shaped) for a traditional, ergonomic feel.
Yanagi vs. Sujihiki Knife
The yanagi and sujihiki are often compared because of their similar appearance, but they have distinct uses:
- Yanagi: Primarily used for slicing fish due to its razor-sharp single-bevel edge, though many chefs now use it for slicing meat, particularly when there are no bones to contend with. Its fine edge allows for extremely thin and precise cuts.
- Sujihiki: A double-beveled slicer ideal for cutting through tender meats. It is perfect for tasks like carving roast beef, slicing turkey, or preparing brisket, but it is not intended for cutting fish, which is best done with a yanagi.
While both knives excel at slicing, the yanagi is the preferred choice for fish, whereas the sujihiki is best suited for tender meats. This distinction is important, as using a sujihiki to cut fish results in less precise, jagged cuts.
How to Use a Yanagi Knife
When using a yanagi knife, it's essential to employ long, fluid strokes with little to no pressure. Allow the sharpness of the edge to do the work—avoiding sawing or forcing the blade. This ensures clean, uniform slices, which is crucial for maintaining the delicate textures of fish or meat.
Care and Maintenance Tips
- Always hand wash—never place your knife in the dishwasher.
- Dry immediately after washing to prevent rust and staining.
- Do not use on bones or frozen foods to protect the fine edge.
- Sharpen with a whetstone; avoid honing rods or pull-through sharpeners.
- Store using a saya sheath or magnetic strip to protect the edge.
Why Choose a Yoshihiro Yanagi Knife?
At Yoshihiro Cutlery, we combine centuries of traditional Japanese craftsmanship with modern technology to create knives that deliver exceptional performance. Our yanagi knives, including the classic and kiritsuke styles, offer superior sharpness, precision, and edge retention. Whether you're slicing fish or meat, a Yoshihiro yanagi will help you achieve the perfect cut every time.
