Wasabi Black 8.25-Inch Yanagiba Knife
Best dedicated slicing tool for aspiring sushi makers.
Experience precision slicing with this Yanagiba knife, expertly crafted from high-carbon stainless steel for superior strength and lasting sharpness. Its narrow 8 1/4-inch blade is hand-sharpened to a precise 16-degree angle, ensuring clean cuts that preserve the natural juices and flavor of meats and fish. The antibacterial co-polymer handle provides a comfortable and sanitary grip, blending seamlessly into a clean, contemporary design that complements any kitchen. This individual knife is ideal for detailed slicing tasks.
$49.95
More Wasabi Black Options
Owner Satisfaction
4.5
/ 5
Category Rank
3939
/ 5752
#3939 in Kitchen Knives
Price vs Category Average
-63%
Below average
Blade Length
8.25
/ inches
Who it's for
- Home cooks exploring Japanese cuisine or specialized slicing techniques
- Enthusiasts needing a dedicated tool for sashimi and other fine slicing
- Busy cooks prioritizing low-maintenance tools for their kitchen
Who should skip it
- Cooks seeking an all-purpose knife for diverse daily culinary needs
- Users unfamiliar with Japanese knife sharpening or preferring simpler maintenance
- Left-handed chefs or home cooks needing an ambidextrous knife
Performance breakdown
Slicing Precision
The 16-degree edge delivers exceptionally clean cuts for delicate sashimi.
Edge Retention
High-carbon stainless steel maintains sharpness well for standard home kitchen tasks.
Ergonomic Grip
The antibacterial co-polymer handle offers a secure and sanitary hold.
Blade Geometry
Narrow profile excels at long, single-stroke pulls through raw proteins.
Build Robustness
Stamped construction is lightweight but lacks the heft of forged steel.
Maintenance Ease
Black oxide finish and synthetic materials simplify routine cleaning and care.
Key Specs
Blade Length
8.25 inches
Blade Material
Japanese Stainless Steel
Handle Material
Synthetic Polymer
Edge Type
Straight Edge
Construction Type
Stamped
Blade Finish
Black Oxide
Country of Origin
Japan
Knife Type
Yanagiba Knife
Know before you buy
A Yanagiba is a traditional Japanese slicing knife designed specifically for preparing sashimi and sushi. Its long, narrow, single-beveled blade allows you to slice through raw fish or meat in a single, clean motion, which helps preserve the texture and juices of the protein.
No, this knife features a single-beveled blade, which is ground specifically for right-handed use. If you are left-handed, the angle of the edge will not perform as intended.
Because this knife is hand-sharpened to a 16-degree angle, it is best maintained using a whetstone. Avoid using pull-through sharpeners, as they can damage the specific geometry of the single-beveled edge.
The handle is made from a durable, sanitary co-polymer, but it should still be washed by hand with mild soap and dried immediately after use. It does not require any special oils or treatments, but you should avoid putting it in the dishwasher to prevent damage to the blade and handle integrity.
This knife is designed for precision slicing of boneless proteins and is not intended for heavy-duty tasks like chopping vegetables or cutting through bones. Using it on hard surfaces or dense materials can chip or damage the fine, sharp edge.
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