Sashimi & Yanagiba Knife Guide: Perfecting Fish Slicing

  Sushi has captivated food lovers worldwide, and the gleaming slices of sashimi topping each piece owe their elegance to the razor‑sharp Sashimi (Yanagiba) Knife—an essential tool of Japanese sushi chefs. In this complete guide, you’ll learn when and how to use a sashimi knife to achieve clean, silky cuts that unlock every nuance of flavor. 

Drawing on over a century of Sakai knife‑making expertise and step‑by‑step photos, we break down blade angles, fish anatomy, and common mistakes so you can slice like a pro. Master the techniques below and elevate your next sushi experience.

Sashimi Knife 101: Master How to Use the Knife  

In Japanese cuisine, few tools shape flavor and presentation as decisively as the sashimi knife (yanagiba). Your ability to handle this razor‑thin, single‑bevel blade determines whether each slice of fish glides onto the plate like silk. 

At JIKKO in Sakai, we have welcomed chefs from all over the world who travel to our workshop in search of the perfect sashimi knife. Drawing on more than a century of craftsmanship, we will use our own sashimi and yanagiba models to explain blade geometry, steel properties, and plating techniques in clear, beginner‑friendly language. Read on to master the essentials and elevate every piece of sushi‑grade fish you serve.

How to Hold the Sashimi Knife Correctly  

One of the most important points when slicing the sashimi is how you hold the knife. By holding the knife correctly, you can exert your strength correctly, and slice the fish smoothly. Firmly hold the handle in the hand, and secure it with your thumb. It also suggested placing your index finger on the spine of the blade, so it will be even more stable when you slice. 

 Steady posture is also important. Have your feet apart shoulder length, and slightly lean forward so you can slice the fish efficiently in a balanced position. Be conscious of these techniques and postures when using the sashimi knife, so you can slice apart the sashimi beautifully, and enjoy the outcome; you will soon be slicing the sashimi like a pro!

How to  Cut Sashimi to Plate it Beautifully  

If you want to plate the sashimi, it’s essential for you to slice the sashimi beautifully with the knife. To avoid damages to the textures and the beauties of the fish, you shouldn’t just cut apart the fish; you need to learn and exhibit the correct way to slice the fish, depending on the fish type, and the parts that are being cut.

To slice a sashimi, there actually are various styles to cut, depending on the ingredients’ traits, or the textures to be enjoyed when eating. For example, “HIRA-ZUKURI (sliced flat)” and “SOGI-GIRI (slice thin)” are one of the typical Japanese styles to slice the sashimi. 

The most basic way of cutting sashimi, is the pull cut, or cutting by pulling the knife towards you. You pull the knife to cut starting from the chin to the tip of the blade and diagonally slice apart the fish meat. By doing so, you can enhance the gentle texture and flavor of the fish, and enjoy the taste of the fish elegantly.

Hira-Zukuri (slice flat):

Hira-zukuri is a style to slice the fish meat flat and plate it. You thinly slice the fish, and spread out the sashimi when you place it on the dish. By doing so, the surface area of the fish is larger, and you will be able to enjoy the taste spreading in your mouth. This style is recommended if you are slicing fresh sashimi, especially fatty fishes.

Sogi-Giri (slice thin):

Sogi-giri is a method to thinly trim the fish meat by slanting the knife diagonally in an angle. By slicing this way, you can enjoy the thin slice that almost melts in your mouth the moment you put it into your mouth. This method is suited for slicing fishes that are tender, or fish parts that are extra fatty but good.

Beginner’s Guide on How to Sharpen the Sashimi Knife Safely 

To maintain the sharpness of the sashimi knife, it’s necessary to sharpen the knife periodically. It affects the taste of the food if you use a knife with a dull blade, so be sure to sharpen the knife before you use it. Since the sashimi knife is single-edged, you need to sharpen the front side of the blade from tip to the chin of the blade, along the shinogi line. On the other hand, you can lightly sharpen the backside a few times, and it will be good to go.

The tip on sharpening the knife, is that you DON’T sharpen all at once. Have your index finger and middle finger near where you are sharpening, and then gradually move your fingers down as you sharpen little by little. By sharpening in several steps for multiple times, the blade will be sharpened in a uniform manner. 

If you want to know more about sharpening your knife, watch our video so you can see and learn in detail. Be sure to care for your knife periodically, and maintain the excellent sharpness at all times.

Learn more about sharpening sashimi knife

Traits and Sharpness of the Sashimi Knife  

One of the traits that sashimi knives have, is the long blade it has compared to  other knives; the long blade helps you slice apart the delicate ingredients beautifully. The sashimi knives make use of the lengthy blade, so it can smoothly slice apart the fish meat in one stroke. By doing so, you can enjoy the smooth texture and the beautiful cut section of the sashimi.

From here on, we will focus on the characteristics of the sashimi knives, and explain further about the sharpness and the materials that are used for the knife.

The Differences Between Japanese-Style and Western-Style Knives 

There are big differences on how the knives are made and the purposes when used, between the Japanese-style knife and the Western-style knife. The Japanese-style knife has extremely sharp cutting edges, since Japanese cuisines often require it to bring out the delicate taste and textures of the food. The Japanese-style knives are known for how they are made as well; the manufacturing processes are carefully carried out by hand, by skilled craftsmen.

On the other hand, since Western-style knives often handle various ingredients with one knife, the structure of the knife is focused on the ease of use. The balance between the durability and sharpness are focused as well, and oftentimes mechanical precisions are emphasized. Both style knives have traits based on their culinary cultures and the purposes; each knife is chosen by the chefs depending on their needs.

Reason Why High-End Knives are Chosen 

The sharp blade that is made possible by the quality of the materials that were used, and the outstanding craftsmanship, let you slice apart the ingredients smoothly. The high quality materials that were used, especially the steel materials for the blade, certifies the high durability and sharpness of the knife.

On top of that, manual work by hands of the craftsmen materializes the knife. With the precise hand work, the minute and beautiful sharpening of the blade is executed, and the knife becomes balanced, and is quite convenient to use. Thus, it allows the chefs to use the knives for a long period of time without being fatigued, and let them do detailed work with ease.

Steel Materials with Long Lasting Edge Retention 

They say that steel materials that let you have long lasting edge retention, are materials like high-carbon steel and blue Carbon steel. These steels have high hardness, and are strong when re-sharpening, so you can keep the sharpness of the blade for a long while. Also, the higher the amount of carbon within the blade, the harder it will be, so the blade’s sharpness is kept sharp for a long time in the first place. The thickness of the blade and the angle are also well thought out, and delicate slicing are made possible.

However, there are disadvantages like it being easy to rust, so proper care and maintenance done periodically are a must to keep the long lasting edge retention.

Choosing the Length of the Sashimi Knife Based on Ease of Use 

When choosing a sashimi knife, the size of the knife is extremely important. Generally, the size of the sashimi knife ranges from 210mm to 360mm, and there are various types of them. Choosing the right size for you is connected to the ease of use, so be especially aware if you want to slice the knife beautifully.

Ease of use is something you need to think about when choosing the size of the knife. When slicing the sashimi, it is suggested that you slice in one stroke using the length of the blade, so you can cut a tasty and beautiful looking sashimi piece. Usually, they say that a longer sashimi knife is easier to use, since you do not need to move the fish meat many times and can slice in one stroke.

But, if you are using the long sashimi knife in a tight space, like a Japanese household kitchen, the knives can be too long, and the blade tip may bump into things in the kitchen; in that case, it becomes inconvenient to use such a long knife. Also, if you are not used to using longer knives, you may have a hard time handling a long sashimi knife. Therefore, when choosing your first sashimi knife, we recommend getting sashimi knives around 240mm to 270mm in size.

For professional chefs, it’s common for them to use sashimi knives longer than 300mm, but for beginners and those of you using it for home use, we suggest choosing a size that is easy for you to use.

How Does it Change with the High-End Knives? The Link Between Sharpness and Taste  

The taste of the food doesn’t solely depend on the quality of the ingredients. The tools that were used to cook, especially knives, plays an important role to the taste as well. You can actually bring out the natural flavors that the ingredients have, just by changing the knife.

Particularly, dishes like delicate and fresh sashimi, the high-end sashimi knife with sharp edges can directly change the quality of the outcome. Whether you can smoothly slice without damaging the ingredients or not, changes the taste and the texture of the food drastically. This minute difference greatly influences the satisfaction level of the food in the end. 

The Influence on the Texture of the Fish by the Sharpness of the Sashimi Knife 

In Japanese cuisine, where precision and presentation are key, the sharpness of a sashimi (yanagiba) knife is more than just a matter of ease—it's essential to texture and taste. A dull blade tends to tear the fish, damaging the delicate muscle fibers and resulting in a rougher mouthfeel. In contrast, a razor-sharp single-bevel knife slices cleanly through the flesh, preserving its smooth texture and subtle flavor.

While traditionally used in sashimi and sushi preparation, these knives are not limited to Japanese dishes. In fact, chefs who prepare Western dishes such as seafood carpaccio or marinated fish often find that using a sashimi knife can elevate both texture and visual appeal.
Switching to a high-quality Japanese blade doesn't just refine the cut—it transforms the entire eating experience.

Comparison of the Cutting Edge between Regular Knives and Sashimi Knives 

First of all, what we call regular knives, are double-edged knives like Gyuto and Santoku knives. There are 2 points that are directly linked to the cutting qualities.

The shape of the blade：

Regular Knives： Most are double-edged, and are shaped so it is easy to cut various ingredients in different shapes. But since the blade length of the knives are smaller compared to the Sashimi knife, it is harder to slice sashimi neatly.

Sashimi Knives： Sashimi knives, as the name implies, are specialized to slice sashimi, and fresh fish dishes. The blade length is long, and the cutting edges are extremely sharp. With these traits, these knives can slice sashimi thinly and accurately apart.

The thickness and the angle of the blade：

Regular Knives： The blade is much thinner compared to those of the sashimi knife, but since they’re double-edged, the blade edge tends to be in a more obtuse angle compared to the single-edged knives.

Sashimi Knives：Since the sashimi knives are single-edged, the angle of the cutting edge is sharper, and you can smoothly slice things apart.

Due to these factors, the Sashimi knives are optimized so that it can slice apart sashimi thinly and beautifully, and the cutting edges are precise and smooth. 

JIKKO CUTLERY’s Sashimi Knife Reviews of our Highly Recommended Knives

We frequently get questions about the differences between the Sashimi knife and the Yanagiba knife, but the differences are actually quite simple. The Sashimi knife is called by different names sometimes, depending on the style of the blade tip: Yanagiba, Sakimaru, and Kiritsuke.

Different Types of Sashimi Knives

Sashimi Knife (Yanagiba)

A knife to pull cut and slice block of fish

Sashimi (Yanagiba) Sakimaru

A Sashimi knife with blade tip shaped like a Japanese Katana

Sashimi (Yanagiba) Kiritsuke

A Sashimi knife with Kiritsuke (Cut off) style blade tip 

Read an article about Types of Sashimi Knife

From here, we will introduce JIKKO CUTLERY’s highly rated Sashimi knives and the reviews.

GINZA Sakimaru Sashimi 

GINZA Sakimaru Sashimi

This Sashimi knife has a classic looking black blade, and black handle made with hoed-end wood material, ebony wood. The uniform black tightens the whole appearance, and the blade tip is designed with the Sakimaru style. 

SHIKO Kiritsuke Sashimi

SHIKO Kiritsuke Sashimi

The sleek looking Kiritsuke style blade tip, and ebony wood handle with elegant colored buffalo horn muzzle and silver linings gives this Sashimi knife a luxurious appearance. Many but this knife with the Deba knife in the same series, and many are just glamoured by its beauty.

GION Blue Carbon Sakimaru Sashimi 

GION Blue Carbon Sakimaru Sashimi

This is a knife with white appearance from tip to the end, and has a delicate beauty to it. The handle is pure white, made with resin, so it’s strong against stains, and can keep the beautiful white look for a long while. This knife was designed so that it has a dignified beauty to it.

How to Care and Store the Sashimi Knife 

The Sashimi knife is a must-have tool to slice seafood beautifully, with its sharp cutting edges. Nevertheless, to keep and preserve those outstanding features, properly storing and maintaining the knife is necessary. On top of daily usage, be in mind about the proper care and storage of the knife, so that you can keep using the Sashimi knife for your cooking life long.

Proper Way to Clean the Knife to Avoid it from Rusting 

It is extremely important to care for your Sashimi knife immediately after use. The remains and proteins of the fish  can be the cause to rust your knife. When washing your knife, be sure to gently hand wash it with neutral detergent. Avoid using metal scrubbers and hard sponges, so you won't damage the surface of the blade when cleaning.

After you wash the knife, pour hot water on the blade to evaporate the moisture, and then neatly wipe the knife with a soft cloth. Using hot water at this point helps to evaporate the liquid inside the steel material, and helps to avoid rust.

Tips on How to Store the Knife so It Can Be Used for Decades

To avoid rust and damage to the Sashimi knife, it’s best to care about how you are storing the knife as well. Avoid storing it under direct sunlight, and also areas that are humid; be sure to store your knife in a well-ventilated area.

We also recommend thinly coating the blade with oil to avoid it from rusting. Have a drop or two cooking oil on a tissue or kitchen paper, and wipe the blade to coat it with oil. By doing so, you can avoid rust from humidity to a certain point. 

You also should be careful when storing a long inside the general block-type knife holders as well. If the knife is too long for the case, the blade tip can be damaged by hitting the base of the knife holder, so be cautious when storing your knife.

Frequently Asked Questions About How to Use the Sashimi Knife

From here, we’ll answer some of the frequently asked questions about how to use the Sashimi knife.

Question: What is a sashimi knife used for?

Answer: As the name implies, Sashimi knife is used to slice sashimi. With its long blade, you can slice sashimi with one stroke; by doing so, you won’t damage the fibers, and the cut sections of sashimi remain neat and smooth. When you try to slice a sashimi with regular knives that are much shorter, you may need to move the knife up & down several times to slice, and crush the ingredients’ fibers by doing so. Since sashimi is eaten fresh, it’s important to use the Sashimi knife, so that you can slice it beautifully with one stroke, not damaging the fibers.

Question: What do you need to do when you use the sashimi knife for the first time?

Answer: All the knives sold at JIKKO CUTLERY already have a cutting edge to them, so you can use it immediately after your purchase, once you wash it before cutting. But on many occasions, knives are sold without sharp cutting edges, especially for Japanese style knives like Sashimi knives. In that case, you need to put the cutting edge by yourself after the purchase. Be sure to check with the store to know if you need to sharpen the knives or not before your purchase.

Question: What is the difference between a regular knife and a sashimi knife?

Answer: The blade of the Sashimi knife is slim and long, and is made so that it can slice the fish in one stroke. A regular knife is like Santoku knives that are used for general home-use. Compared to the Sashimi knife, the Santoku knife has a wider but shorter blade, and the blade tip tends to be round for safety reasons. In terms of its purpose, the Sashimi knife is specialized to slice a sashimi, while the Santoku knife is multi-purpose, and is meant to cut various ingredients, from vegetables, meat, and smaller fish meat.

Question: How do you use the sashimi knife?

Answer: When using a Sashimi knife, you first cool the fish thoroughly so that it won’t slip. Then, by using the long blade of the Sashimi knife, you cut the fish from the end of the blade to the tip. During this process, it’s important NOT to push and pull the knife; be sure to smoothly move the knife in one direction. It’s also required for you to slice lightly, so you won’t squish the fish meat with force. Since the Sashimi knife is extremely sharp, be careful when handling, and immediately wash and dry after use to remove moisture. Be sure to wipe the blade with oil to avoid rusting. By doing so, you can keep on slicing beautifully cut sashimi!

Now Master and Acquire the skills to Eat Tasty Sashimi Dish! 

Now that you have read “The Complete Guide on How to Use the Sashimi Knife”, you are prepared to enjoy tasty sashimi! By mastering the correct way to hold, slice, and sharpen the Sashimi knife, your range of food you can cook expands, and can now enjoy authentic fish dishes, made by you! Lastly, we recommend you check our highly rated Sashimi knives. These knives are not only sharp, but also are designed to be beautiful, and easy to care for.

Grab a knife that is beautiful and sharp, and go forth to enjoy a tasty sashimi dish!

The Sashimi Knives That Were Introduced in the Article 

Look at JIKKO’s Sashimi Knives

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