Hitohira Kikuchiyo Rikichi Blue #2 Kiritsuke Yanagiba 150mm Ho Wood Handle

The Yanagiba is the traditional Japanese slicer, often referred to as the “sushi knife.” It’s built for slicing boneless proteins with high precision. While it’s a bit more specialised and less versatile than a Sujihiki, a well-sharpened Yanagiba delivers outstanding performance thanks to its unique geometry and razor-sharp edge.

You’ll often find it in Japanese kitchens for fine, delicate slicing tasks, but it’s by no means limited to Japanese cooking. A Yanagiba shines in any kitchen where precision matters, and it’s perfect for all kinds of clean, controlled slicing.

And yes, you can absolutely cut straight down with a single-bevel knife.

This is a carbon steel knife with a soft stainless steel cladding. Many Japanese knives are constructed with a 3-layer design known as “San Mai,” where a hard, high-quality steel core is sandwiched between two layers of softer steel or iron. In this case, the core is made of carbon steel, while the outer layers, or cladding, are composed of stainless steel. This construction combines the benefits of a carbon steel edge, such as easy sharpening and excellent edge retention, with the added corrosion resistance of stainless steel for the rest of the blade.

Although the cladding offers protection against oxidation, it’s still important to care for the knife properly. Store it clean and dry, avoid air-drying after washing, and never place it in the dishwasher. Additionally, steer clear of cutting very hard materials like frozen food or bones, which can damage the edge.