The yanagiba is a long and slender knife used to slice fish for sashimi and neta (sliced fish topping for sushi). The long blade allows the sushi chef to use a single pull motion to slice the sashimi, allowing a smooth and crisp cut that enhances the flavor of the fish.
My appreciation of sushi extends to not just being a silent participant being handed the nigiri at the counter, but also to buying the gears and practicing at home. In this way, I can understand and appreciate the food even more.
This comes to my fish review of the Shigefusa Yanagiba, both 9 inch and 13 inch blades. This brand is made by Mr. Tokifusa Iizuka, who was born in 1942 and is currently making about 1000 blades annually with his two sons. I was attracted to his knives, as he uses the traditional sword making technique, where every blade is hand forged. In particular, these are his Kitaeji line, with a Demascus steel (forging of multiple layers of steel to create a strong and sharp edge).
I have several other brands of yanagiba, including a masamoto honyaki and a 14 inch aritsugu; however, the Shigefusa beats them both as it’s lighter, thinner, and sharper.
They are not cheap, but I was able to get both on clearance. This was a stroke of luck- these knives are highly sought after with a long wait list.