Yanagi Ba (sometimes written Yanagiba) translates as ‘willow blade’, and belongs to the group of Sashimi Hocho (‘raw fish knives’). The Yanagi Ba is usually a pointed knife, although there is some variation in the shapes between the knife-making regions of Tokyo and Osaka.
The Yanagi Ba is the most versatile of the Sashimi knives, being generally compatible with most fish. It is both strong and flexible, but to maintain it at it’s premium sharpness it should never be used for anything except raw fish, as a meat bone could cause the single bevel to chip.
Our views and advice to buyers
If you only intend to purchase one Japanese fish knife, it should probably be a Yanagi Ba.
