Yanagi ba (front face)
Yanagi ba (front face)
Yanagi ba (back face)
Yanagi ba (back face)
(b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use.
(b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left hand use.

Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), yanagi ba, or yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the sashimi bōchō (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) used to prepare sashimi and nigiri sushi.

When preparing sashimi and nigiri sushi, the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of the yanagi ba is designed for this purpose.

The first two characteristics are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch. The other characteristics are shared by all knives in Japanese cuisine. The important principle in using a yanagi ba to prepare sashimi is not cutting down but pulling with its long blade in a single motion.

See also

References

  1. ^ Imports, Japanese Knife. "Japanese Knife Imports". Japanese Knife Imports. Retrieved 2018-01-06.