4 Things to Know About Using a Yanagiba for Sashimi Tuna

A yanagiba is the best knife for sashimi tuna Its long, single-bevel blade allows a single smooth pull stroke, giving you a clean, glossy slice without tearing the fish.

A sujihiki is a good alternative if you prefer double-bevel sharpening This western-style slicer works well and avoids the learning curve of single-bevel maintenance.

A razor-sharp chef’s knife works in a pinch Use it in one motion without sawing. A serrated knife ruins the texture and should be avoided.

Buy a yanagiba only if you eat sashimi regularly For occasional use, just sharpen your chef’s knife. A decent yanagiba or sujihiki costs $80–100; you don’t need a $300 knife for home use.