Yanagiba Sharpening: Everything You Need to 

Know 

Yanagiba sharpening process can be very detailed and hard to 

understand for beginners. But this post will provide you with the right 
answer to easily comprehending the right way for sharpening s ​ ushi 
knives​. 

Let’s begin. 

What is Yanagiba Knife 

Firstly ​Yanagiba knives​ are knives that are made for primarily filleting 
boneless fish for s​ ashimi sushi dishes​.  

While they are also great for any knife work to medium-sized fish or 
smaller fishes. 

Since Y
​ anagiba sushi knives​ has an acute edge angle along with a 
narrow blade, this greatly making cutting easier​ and smooth​.  

Hence the Y
​ anagiba blade​ aid chiefs to cut fish with minimal stroke 
and pressure.  

Therefore avoiding any stress or cell damage in the cut surface. 

Additionally ​Yanagiba sushi knives​ usually has blade length of 

210mm, 270mm, or 330mm.  

Yanagiba Design: 

Subsequently a ​Yanagiba knife​ is single beveled. As a result it means 

the J
​ apanese sushi knife​ should only be sharpened on one side. 

Meanwhile, they are also a bit heavier than a Sujihiki knife due to their 
thicker spine. 

However, in contrast the edge on a Yanagiba is made to be thin and 

super sharp. Thus needing less strength for cutting. 
  
First of all, the Shinogi surface of traditional knife flat surface of the 
blade’s edge. Which allows for the Yanagiba’s special blade angle and 
creates sharpness. 

While the Urasuki is a concave surface in the back of the blade. Which 
works to create faster, cleaner cuts and prevent things like sushi rice 
sticking to it. 

Next we have the Uraoshi, and it’s the part that is after the Urasuki. 
Which is forge for giving the blade’s edge more strength 

Yanagiba Sharpening Process 

Preparation 

Whetstone: 
  

Before we begin the process for sharpening sushi knives you must 
have a s
​ harpening stone ​ready. 

Since a s
​ harpening stone​ is necessary for obtaining a sharp edge 
without damaging the blade. 

So in preparation you’ll need a medium grit stone of #1000 or 1200. 

And later also a ​finer grit sharpening stone​ of #3000-6000 to remove 
the burr.  

What is Burr? 
  

A burr is the most important part of the Yanagiba sharpening process. 

First of all you need to begin establishing a burr on the knife before 
using a finer grit sharpening stone. 

In simple statement a burr is a ​very fine lip of metal hanging over the 
primary edge​ on the opposite side of the blade than the one touching 
the blade. 

In addition to being an important part of the sharpening process. 

Moreover, it lets you know you have finished creating a fine edge on 
one side of the bevel. 

Finally you do this by maintaining constant pressure to the angle of 

the edge you’re sharpening. Which is what we are going to talk about 
next. 

Sharpening Sushi Knives 

Preparing Whetstone: 
Finally, you want to dip the ceramic sharpening stone in a bit of water. 
Then place the ceramic stone onto a damp towel base to stabilize it: 

Sharpening the Knife: 

Secondly, positioning yourself with the tip away from you on the low 
grit stone.  

Then draw the edge backward and forward at an angle of 10-15 

degrees. 

First of all, it’s best to start by sharpening the tip of the edge first. 
Later begin lowering the knife to the middle part, then the lower part. 
Finally as you finish sharpening the lower part, repeat the sharpening 
10 times or around 5 minutes. 

When you’re sharpening right on the edge, you should be able to 
notice the burr on the opposite side. 

Then when you are done sharpening that one side, flip the knife and 
work on the burr.  

Uraoshi Sharpening 
  
But the other side of the s
​ ushi knife​ does not need much sharpening. 
Because you only need to do so a few times on the cutting edge to 
remove the burr. 

Therefore, now work on the burr at the edge. Removing the burr that 
results from sharpening sushi knives is important. Because with a burr 
on the back of the knife halts the knife from cutting effectively. 
In order to remove the burr you must make sure that you sharpen it 
without adding too much s​ trength and pressure​.  

Furthermore, during the Yanagiba sharpening of the burr you only 

need to raise the angle only a few degrees. Also be careful while doing 
so because the burr is also quite sharp. 

Now simply all you need to do is apply adequate pressure and hold the 
knife evenly on the whetstone with firmness.  

Additionally, you want to apply pressure from your finger to the heel 
and tip. 

Knife Polishing 

Due to the difficult for checking for burrs during the sharpening 
process. Hence a tip for checking is to use a light source like sunlight 
or flashlight. 

Then observe for a reflecting light as you rock the knife from side to 
side. Since you will only notice reflecting light on the edge if you had 
not establish burr.  

Thus it reflects back light from the knife when there’s no flat spot on 
the edge. 

Cleaning for the Knife: 

Furthermore, you should not wash away the powder on the ​whetstone 
during the sharpening process. Finally when you finish sharpening 
sushi knives then begin to wash the knife with water and dry with a 
towel. 

Moreover, as you’re cleaning and sharpening make sure to maintain 

your hand away from the area of the ​whetstone​. Since this will help to 
prevent accidents. 

Knife Positioning: 
  
Additionally as your sharpening, try to raise your hand from your elbow 
rather than your wrist. Because only a small angle is needed for the 
knife to come in contact with the stone. 
Similarly when you’re sharpening, your knife should be in a 45 degree 
to the whetstone like that of the picture above. But best at a 90 degree 
angle when you’re s​ harpening the cutting edge​. 
  
Firstly, this process is not necessary for the blade, but it will give the 
knife edge more sharpness and durability. 

Instead of using the prior whetstone, this you’ll be using the finer grit 
sharpening stone.  
Now all you got to do is repeat the sharpening procedure you did 
before. 

By doing a back and forth pass while maintain the same sharpening 
angle. 

Finally when you’re done, then patiently work your way from the front 
of the blade to back to remove the burr as usual.  

Meanwhile make sure your blade is align to the whetstone in a 90 

degree position. 

Microbevel Yanagiba Sharpening 

  
A Micro-bevel sharpening should not be need to be utilize for touch up 
very often. Since at most the blade will only need to be touch up with a 
whetstone every 6 months or so. 

But micro-bevel sharpen is a simple habit to do that will give the 

Yanagiba blade​ additional strength to the edge.  

Generally for most ​Yanagiba blade​, an angle of 17/20 or 20/24 

degrees Yanagiba sharpening works well for the acute angle to the 
knife. 
Yanagiba Sharpening Tips