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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.

v t e Knives and daggers
List of daggers List of blade materials
Kitchen and table knives	Boning Boti Bread knife Butcher knife Butter knife Caidao Cheese knife Chef's knife Cleaver Electric knife Fillet knife Grapefruit knife Lame Mezzaluna Parmesan knife Pizza cutter Splayd Steak knife Tomato knife Japanese kitchen knives Deba bōchō Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Udon kiri Unagisaki hōchō Usuba bōchō Yanagi ba
Other knives	Aircrew Survival Egress Knife Athame Balisong/Butterfly Ballistic Ballpoint pen knife Bayonet Boline Bolo Boot knife Bowie Cane knife Ceramic knife Clip point Combat knife Commander Corvo CQC-6 Deba bōchō Diving knife Drop point Fairbairn–Sykes fighting knife Gerber Mark II Ginsu Golok Gravity knife Guna Hacking knife Higonokami Hunting knife Husa knife Ivan's Knife Jacob's ladder Karambit Kard Kirpan Kitchen knife Kukri Laguiole knife Machete Mandau Marking knife Misericorde Mora knife Multi-tool Navaja Neck knife Nontron knife Opinel knife Palette knife Pantographic knife Parang Penknife Penny knife Pesh-kabz Pirah Pocketknife Phurba Putty knife Puukko Rampuri Resolza Sabatier Sami knife SARK Scalpel Seax Sgian dubh Sharpfinger Sheath knife Shiv Sliding knife Smatchet SOG Knife Straight razor Strider SMF Survival knife Swiss Army knife Switchblade Taping knife Throwing knife Trench knife Tumi Ulu Utility knife Warrior knife Wedung X-Acto Yarara Parachute Knife Yatagan
Daggers	Anelace Applegate–Fairbairn fighting knife Arkansas toothpick BC-41 Bagh nakh Balarao Baselard Bichuwa Bollock dagger Cinquedea Dha Dirk Ear dagger Emeici Facón French Nail Gunong Hunting dagger Janbiya Jile Kabutowari Kaiken Kalis Katar Khanjali Khanjar Kris Kunai Liaoning dagger Mark I trench knife Microtech Jagdkommando Parrying dagger Poignard Pugio Push dagger Rondel dagger Seme Shobo Sica Stiletto Tantō U.S. Marine Raider stiletto V-42 Yoroi-dōshi
Manufacturers	Aitor Knife Company Al Mar Knives American Tomahawk Company Aritsugu Benchmade Böker Buck Knives Camillus Cutlery Company Cattaraugus Cutlery Company Chris Reeve Knives Chroma Cnife Clauss Cutlery Company Cobray Company Cold Steel Columbia River Knife & Tool Cuisinart Cutco Dalian Hanwei Metal Dexter-Russell Ek Commando Knife Co. EKA Emerson Knives F. Dick Fällkniven FAMAE Fiskars Gerber Legendary Blades Füritechnics Glock Ges.m.b.H. Imperial Schrade Ivan's Ka-Bar Kershaw Knives KitchenAid Korin Japanese Trading Company Kyocera Leatherman Mad Dog Knives Marble Arms Medford Knife and Tool Microtech Knives Morseth Muela Murphy Knives OLFA Ontario Knife Company Opinel Randall Made Knives Ranz Cuchillos Rösle Sabatier Shun Cutlery Slice, Inc. SOG Specialty Knives Spyderco STI Knives Strider Knives Thiers Issard TOPS Knives Tramontina Victorinox W. R. Case & Sons Cutlery Co. Carl Walther GmbH Wenger Western Knife Company Wilkinson Sword Wüsthof Yoshida Metal Industry Global Zero Tolerance Knives Zwilling J. A. Henckels
Knifemakers	Rex Applegate James Black Blackie Collins John Nelson Cooper Ernest Emerson Jerry Fisk Bill Harsey Jr. Phill Hartsfield Gil Hibben Jimmy Lile Bob Loveless William F. Moran Ken Onion Ralph Osterhout Bo Randall Chris Reeve A. G. Russell Jody Samson William Scagel Mike Snody Robert Terzuola Michael Walker Buster Warenski Daniel Winkler
Associations	American Bladesmith Society Cutlery and Allied Trades Research Association Knifemakers' Guild
Category:Knives / Daggers

Retrieved from "https://en.wikipedia.org/w/index.php?title=Yanagi_ba&oldid=748265679"

Category:

Japanese kitchen knives

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 <!--#REDIRECT [[tako hiki]]-->
-[[File:YanagiBaKnifeFrontFace.jpg|thumb|250px|Yanagi-ba (front face)]]
+[[File:YanagiBaKnifeFrontFace.jpg|thumb|250px|Yanagi ba (front face)]]
 [[File:YanagiBaKnifeBackFace.jpg|thumb|250px|Yanagi ba (back face)]]
 [[File:Japanese knife blade types B.svg|right|thumb|250px|(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 [[Cuisine of Japan|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]].
+'''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 [[Cuisine of Japan|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:
@@ Line 11: / Line 11: @@
 * 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 [[steel]]s, 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.
+* 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.
+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==