Yanagi ba

Yanagi ba (front 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.

Yanagi-ba-bōchō (柳刃包丁, lit. willow blade knife), Yanagi ba or shortly Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi bōchō (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) to prepare sashimi, sushi, sliced raw fish and seafood.

In preparing sashimi and sushi, there are very important conditions that the sliced cross section be smooth, shiny and sharp in a microscopic view. Those conditions cannot be met by other usual knives. Yanagi-ba-bocho is especially designed to satisfy the conditions. Important design points for it are as follows:

Length: It has a long blade to cut a fish block only in one direction (pulling). Zigzag cutting creates a bad cross section.
Thickness: It has a very thin blade to allow cutting using very little force. Using greater force would result in tearing or smashing instead of cutting.
Unstickiness: The back faces of some Japanese knives are scooped out to easily detach the sliced piece from the blade after cutting.
Hardness and toughness: Consistency in durability and sharpness is created in the same way as a Japanese sword. The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel.
Single ground: A yanagi ba blade is angled only from one side, with the other side of the blade being flat. This allows control in the blade angle for delicate cutting and allows for ease of sharpening. The figures in this article are for right-handed version in which the blade is ground only on the right side (front face). Left-handed versions exist, but are relatively scarce and expensive.
Cutting direction: While almost all western knives are used to push and cut, almost all Japanese knives are used pull and cut instead.

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.

Knives and daggers

List of daggers List of blade materials

Types of knives	Aircrew Survival Egress Knife Athame Balisong/Butterfly Ballistic Ballpoint pen knife Bayonet Boline Bolo Boning Boot knife Bowie Bread knife Cane knife Cheese knife Chef's knife Cleaver Clip point Combat knife Commander Corvo CQC-6 Deba bōchō Diving knife Drop point Electric knife Fairbairn–Sykes fighting knife Gerber Mark II Ginsu Grapefruit knife Gravity knife Gunong Hunting knife Jacob's ladder Karambit Kīla Kirpan Kitchen knife Kukri Laguiole knife Machete Mandau Mezzaluna Misericorde Mora knife Multi-tool Nakiri bōchō Navaja Neck knife Nontron knife Opinel knife Palette knife Pantographic knife Parang Penknife Penny knife Pocket knife Putty knife Puukko Rampuri Resolza Sabatier Sami knife Santoku SARK Scalpel Seax Sgian dubh Sharpfinger Shiv Sliding knife Smatchet SOG Knife Straight razor Strider SMF Survival knife Swiss Army knife Switchblade Taping knife Throwing knife Tomato knife Trench knife Tumi Ulu Utility knife Warrior knife X-Acto Yanagi ba Yatagan

Types of daggers	Anelace Applegate–Fairbairn fighting knife Arkansas toothpick BC-41 Bagh naka Baselard Bichuwa Bollock dagger Cinquedea Dirk Ear dagger Emeici Facón French Nail Hachiwara Hunting dagger Janbiya Kaiken Kalis Kard Katar Khanjali Khanjar Kris Mark I trench knife Ocean Edge Knife Parrying dagger Poignard Push dagger Rondel dagger Seme Shobo Sica Stiletto Tantō Marine Raider stiletto V-42 stiletto Yarará Parachute Knife Yoroidōshi

Knife manufacturers	Aitor Al Mar Knives American Tomahawk Company Bear MCG Benchmade Böker Buck Knives Caber Camillus Cutlery Company Cattaraugus Cutlery Company Chris Reeve Knives Cold Steel Columbia River Knife & Tool Cuisinart Cutco Cutlery DOVO Solingen Dexter-Russell Dirte Knives Eikhorn Ek Commando Knife Co. Emerson Knives Erizo F. Dick Fällkniven FAMAE Fiskars Füritechnics Gerber Legendary Blades Global Golok Hanwei Imperial Schrade J. A. Henckels Ka-Bar Kershaw Knives KitchenAid Korin Japanese Trading Company Kyocera Leatherman Mad Dog Knives MercWorx Microtech Knives Morseth Murphy Knives Ontario Knife Company Opinel Pro-Tech Knives Randall Made Knives Ranz Rigid Knives Rösle SOG Specialty Knives Sabatier Aîné & Perrier Spyderco Strider Knives Survival Aids TEKNA Thiers Issard Tramontina Victorinox Vox Knives W. R. Case & Sons Cutlery Co. Walther arms Wenger Western Knife Company Wilkinson Sword Windlass Steelcrafts Wüsthof Yarara Ltd

Knifemakers	A.G. Russell American Bladesmith Society Rex Applegate James Black Blackie Collins John Nelson Cooper Ernest Emerson Jerry Fisk Phill Hartsfield Bill Harsey Jr. Gil Hibben Knifemakers' Guild Zanjan Knifemakers Jimmy Lile Bob Loveless Bob Lum William F. Moran Ken Onion Ralph Osterhout Bo Randall Chris Reeve Jody Samson William Scagel Mike Snody Robert Terzuola Michael Walker Buster Warenski Daniel Winkler

Book:Knives and daggers Category:Knives / Daggers

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Yanagi ba

See also