Hitohira Kikuchiyo Manzo White #3 Left-Handed Yanagiba 270mm 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.

The traditional Japanese slicer. The king of knives and ofter referred to as ’Sushi knife’ it is used for slicing boneless protein. More specific and less versatile compared to the Sujihiki, the performance of the properly sharpened Yanagiba will yield much higher quality results due to their geometry and sharpness. Characteristics in steel are pronounced in single bevel knives and different sharpeners make for much variety.