Kiritsuke vs Yanagiba: When To Use Each Knife

The kiritsuke vs yanagiba are two iconic Japanese traditional single-bevel knives that serve different roles in the kitchen. Both carry deep craftsmanship traditions from regions like Sakai, Seki, and Tosa, yet each excels at distinct tasks. The kiritsuke functions as a versatile master's blade for push-cutting vegetables and proteins, while the yanagiba specializes in pristine sashimi slicing. This guide provides a detailed comparison, practical use cases, and a selection framework to help home cooks and professionals choose the right knife. Both sections represent different paths in knife selection for the authentic kitchen.

1. Kiritsuke vs Yanagiba: Key Features

Kiritsuke and yanagiba differ in shape, tip design, bevel style, cutting motion, and versatility. A kiritsuke’s reverse-tanto tip and tall, flatter edge suit precise push-cuts for vegetables and proteins. A yanagiba’s long, slim “willow” blade excels at smooth pull-slices through raw fish. Understanding these core design differences helps match each knife to specific kitchen needs and skill levels.

1.1. Kiritsuke (The Master's Knife)

The kiritsuke stands as a hybrid between the yanagiba sashimi slicer and the usuba vegetable knife. Its defining feature is the angled kiritsuke tip, resembling a reverse tanto sword point, which provides precision for incision work and detail tasks. The blade runs taller and flatter than a yanagiba, creating knuckle clearance for push-cutting vegetables and proteins.

Key specifications include:

• Steel choices: Aogami (Blue #2) and Shirogami (White #2) dominate traditional single-bevel models; VG-10 and other stainless options appear in double-bevel versions.
• Blade length: 240 to 270 millimeters serves most cooks; professionals sometimes extend to 300 millimeters.
• Skill requirement: Moderate learning curve for single-bevel variants; double-bevel models reduce the adjustment period.
• Tip design: The angled tip proves more forgiving than the delicate yanagiba point, reducing risk during detail work.

1.2. Yanagiba (Sashimi Knife)

The yanagiba specializes in slicing raw fish for sashimi and sushi. Its long, slender blade extends from 240 to 300 millimeters, with a tapered willow-leaf tip that glides through delicate fish tissue. The single-bevel grind on the right side creates a clean cut with minimal cell damage, preserving the gloss and texture essential for presentation.

Key specifications include:

• Primary use: Slicing raw fish, sashimi, and delicate proteins; not suited for chopping vegetables or dense ingredients.
• Blade length: Most sushi chefs prefer 270 to 300 millimeters for whole fish portions; home cooks often start at 240 millimeters.
• Construction: Slim, lightweight design optimized for pull-cutting; right-hand bevel dominates availability, though left-hand grinds exist at higher cost.
• Skill requirement: Steep learning curve due to technique sensitivity and specialized sharpening needs.
• Limitations: Single-purpose tool; lacks versatility for general prep tasks.

Understanding the use cases for each knife clarifies when to reach for the kiritsuke or yanagiba.

2. When Should You Use a Kiritsuke Knife?

The kiritsuke shines in mixed-prep kitchens where one knife handles vegetables, proteins, and detail work. For everyday kiritsuke knife use, its flatter edge and angled tip support clean push-cuts, ideal for line prep, garnish, and precise slicing. The tall blade gives knuckle clearance, while the tip enables controlled scoring and trimming. The following scenarios highlight where the kiritsuke excels in daily kitchen work.

2.1. Daily Prep Tasks

The kiritsuke handles daily prep tasks that require one knife to perform multiple functions. Trimming herbs, segmenting citrus, portioning proteins, and preparing vegetables for service all fall within the kiritsuke's range. The taller blade height offers knuckle clearance during repetitive cutting, reducing fatigue over long prep sessions.

Specific applications include:

• Trimming parsley, cilantro, and chives with the angled tip for precision.
• Segmenting oranges, lemons, and limes by removing pith and membrane.
• Portioning chicken breast, fish fillets, and pork loin with clean push-cuts.
• Scoring skin on duck breast or fish for even rendering.

The kiritsuke's versatility reduces the need to switch knives during mixed prep work.

2.2. Vegetable Slicing Jobs

The kiritsuke's flat profile and push-cutting geometry make it effective for precise vegetable work. Julienne cuts, brunoise dice, and thin sheets all benefit from the blade's stability during forward motion. Skilled cooks produce katsuramuki-like sheets from daikon or cucumber, though this requires practice with the single-bevel grind.

Vegetable tasks include:

• Julienne cuts for carrots, zucchini, and bell peppers with consistent width.
• Brunoise dice for mirepoix and garnish work using the flat edge for stability.
• Thin-slice firm vegetables like radish, turnip, and lotus root.

Avoid using the kiritsuke on thick, hard squash or root vegetables, as this risks chipping the delicate edge.

2.3. Fish Portion Cutting

The kiritsuke portions fish fillets and trims loins without matching the yanagiba's precision for final sashimi slices. Removing skin, scoring flesh, and cutting portions from larger fillets fall within the kiritsuke's capability. In mixed stations where a cook prepares both fish and vegetables, the kiritsuke serves as a capable compromise.

Fish applications include:

• Portioning salmon, tuna, and sea bass fillets into serving sizes.
• Trimming bloodline and sinew from fish loins before final slicing.
• Scoring skin on mackerel, sea bream, and other fish for grilling.

The kiritsuke functions well for preparation steps, though dedicated sashimi work benefits from a yanagiba.

2.4. Precise Push Cuts

The angled kiritsuke tip enables micro-adjustments and detail work that require exact placement. Garnish preparation, decorative cuts, and straight-edge aligned slicing all benefit from the tip's geometry. The flat edge keeps the blade stable during forward motion, allowing controlled push-cuts without rocking.

Detailed work includes:

• Cutting garnishes like scallion threads and radish decorations.
• Creating straight-edge cuts for vegetable batons and julienne.
• Trimming and scoring with tip precision for plating details.

3. When Should You Use a Yanagiba Knife?

The yanagiba is built for flawless sashimi and elegant presentation slices. Its long, single-bevel blade makes clean, one-stroke cuts through raw fish with minimal damage, keeping a smooth shine and fresh texture. It’s perfect for fillets and long pulls, but not for vegetables or daily prep. The following scenarios demonstrate when the yanagiba becomes essential in the kitchen.

3.1. Sashimi Slicing Work

The yanagiba's primary function centers on slicing raw fish for sashimi and sashimi-style presentations. Final cuts for nigiri, sashimi platters, and tataki all demand the smooth pull-slicing motion this blade enables. Precise thickness control and clean edges distinguish professional-quality sashimi, and the yanagiba's geometry delivers both.

Sashimi applications include:

• Slicing tuna, salmon, yellowtail, and sea bream for sashimi platters.
• Cutting tataki slices with consistent thickness for even searing.
• Preparing nigiri toppings with exact dimensions for rice portions.

The yanagiba's single-bevel grind and length make it irreplaceable for sashimi work.

3.2. Raw Fish Fillets

Beyond final sashimi cuts, the yanagiba trims and portions raw fish fillets. Removing sinew, trimming ragged edges, and cutting uniform slices from large loins all benefit from the blade's length and pull-cutting motion. The clean cut preserves the fish's texture and appearance, maintaining quality through multiple preparation steps.

Fillet work includes:

• Trimming sinew and connective tissue from tuna loins.
• Removing ragged edges from salmon fillets for uniform portions.
• Cutting uniform slices from large halibut or sea bass for service.

The yanagiba's precision extends beyond sashimi to all raw fish preparation tasks.

3.3. Long Clean Cuts

The yanagiba's length enables long, single-stroke pulls that reduce sawing and preserve ingredient integrity. This cutting motion proves essential when preparing proteins where surface finish affects presentation. The blade glides through delicate tissue without tearing, maintaining the smooth surface that defines quality cuts.

Long-cut applications include:

• Single-stroke pulls through tuna loins for sashimi-grade slices.
• Cutting thin slices from cured salmon or gravlax without tearing.
• Preparing carpaccio from raw beef with uniform thickness.

Single-stroke cutting reduces cell damage and preserves the ingredient's visual appeal.

3.4. Delicate Presentation Slices

Complex sashimi plating and hikarimono (silver-skinned fish) preparations require surface finish precision. The yanagiba's clean cut and minimal cell damage maintain the sheen and texture visible in the final presentation. This level of precision separates professional sashimi work from acceptable cuts.

Presentation applications include:

• Preparing hikarimono like mackerel and kohada, where skin appearance matters.
• Creating decorative sashimi arrangements with consistent slice dimensions.
• Cutting translucent slices from white fish for visual effect.

The yanagiba's specialized geometry makes it the standard tool for high-level sashimi presentation. Selecting between the kiritsuke and yanagiba depends on cooking style and primary tasks.

4. Which Knife Is Best for Your Cooking Style?

Choosing between kiritsuke and yanagiba depends on your main tasks, since sushi chefs use a yanagiba for daily sashimi and often add a kiritsuke for vegetable work. In mixed kitchens, a kiritsuke or kiritsuke gyuto is usually more versatile. Dedicated home cooks can start with either if they maintain single-bevel edges, but beginners should begin with double-bevel first.

Decision factors include:

• Main use: If sashimi is 70%+ of your cutting, choose yanagiba; if you prep a mix of vegetables + proteins, choose kiritsuke.
• Sharpening comfort: Single-bevel needs more skill (ura care + angle control), so beginners should pick double-bevel or be ready to practice.
• Handedness: Most are right-hand grinds; left-hand versions exist but usually cost ~15–25% more.
• Budget: Entry models are similar, but long yanagiba (270–300mm) and premium single-bevel kiritsuke cost more due to steel, heat treat, and handwork.

At Kasumi Japan, knife selection focuses on authentic sourcing and performance-led guidance. Cooks benefit most when matching blade geometry to actual kitchen tasks rather than following trends.

5. Conclusion

The yanagiba delivers pristine sashimi slicing through specialized geometry and single-bevel precision, while the kiritsuke offers versatile push-cutting and detail work across vegetables and proteins. Selecting the right knife depends on dominant tasks, comfort with single-bevel maintenance, and cooking environment. Sushi professionals prioritize the yanagiba; restaurant chefs handling mixed prep often choose the kiritsuke or kiritsuke gyuto. Home cooks benefit from evaluating their primary cutting tasks before committing to either specialized blade.