Dick Red Spirit Yanagiba Sushi & Carving Knife 23.8cm
Product Description
The Dick Red Spirit Yanagiba is a single-bevel-style sushi and carving knife designed for the kind of precise, clean cuts that sashimi and fine fish preparation demands. The long, slender...
Specifications
- Blade length
- 9.5
- Colour
- Red
- Construction
- Stamped
- Dimensions
- 4350(L)mm | 171¼(L)"
Downloads
Product Description
The Dick Red Spirit Yanagiba is a single-bevel-style sushi and carving knife designed for the kind of precise, clean cuts that sashimi and fine fish preparation demands. The long, slender blade draws through boneless fish fillets in a single pulling motion, minimising tearing and producing clean slices with consistent thickness. It is made from high-alloy German stainless steel and carries a Rockwell hardness rating that allows the blade to hold a working edge through extended service without constant re-sharpening.
In a professional kitchen environment, this knife earns its place on the sushi counter or fish prep station. The blade geometry is optimised for the long, drawing cuts used in Japanese-influenced preparation, and it handles both delicate fish and larger fillets cleanly. It is not a general-purpose chef's knife — it is a specialist tool, and it performs best when used for the task it was designed for.
- Blade holds a sharp, clean edge through sustained prep sessions
- Reduces drag and tearing when slicing raw fish fillets
- Ergonomic round handle reduces hand fatigue during repetitive cutting
- Non-slip grip remains reliable in wet or damp prep conditions
- Hand-wash only — preserves the edge and finish for longer service life
There are no special installation requirements — this is a hand tool. The handle is moulded from high-quality plastic with an Asian-inspired round profile, which suits the grip style used in Yanagiba technique. It is worth noting that this knife should be hand-washed with a mild detergent rather than put through a dishwasher, as machine washing will shorten edge life and can affect the handle over time.
This knife is well suited to sushi chefs, fish prep specialists, and any kitchen producing sashimi, carpaccio, or thinly sliced fish dishes as part of regular service. It is a focused, single-purpose tool rather than a versatile everyday knife, and works best in the hands of someone familiar with the drawing-cut technique it is built around.
If you are building out a fish prep or sushi station and want to talk through which knives make sense for your style of service, we are happy to help.
Key Features
- High-alloy German stainless steel blade with strong edge retention
- Specialist single-direction blade geometry for clean drawing cuts
- Rockwell-rated hardness supports extended use without frequent sharpening
- Round Asian-inspired handle designed for Yanagiba cutting technique
- Non-slip plastic handle maintains grip in wet preparation conditions
Operational Benefits
- Produces clean, tear-free slices for consistent sashimi presentation
- Reduces prep time on high-volume fish slicing during service
- Holds a working edge longer, reducing sharpening interruptions mid-service
- Comfortable grip reduces hand fatigue during repetitive fish prep
- Specialist design helps chefs execute accurate cuts with less effort
Specifications
- Blade length
- 9.5
- Colour
- Red
- Construction
- Stamped
- Dimensions
- 4350(L)mm | 171¼(L)"
- Knife colour
- Red
- Knife length
- 9.5
- Knife origin
- European
- Knife type
- Carving and Slicing Knives
- Material
- High-alloy German stainless steel
- Weight
- 250g
Downloads
Frequently Asked Questions
- The Yanagiba is a specialist knife designed primarily for slicing boneless fish fillets using a long, single drawing cut. It will perform that task well, but it is not designed as a general-purpose chef's knife — using it for chopping, rocking cuts, or harder ingredients will work against both the blade geometry and the edge. It is best reserved for the prep work it was built for.
- Hand-washing with a soft cloth and a mild alkaline detergent is recommended. Dishwashers should be avoided — the heat, water pressure, and detergents used in commercial machines will degrade the edge and can affect the handle over time. Regular honing and occasional professional sharpening on an appropriate whetstone will keep the blade performing as intended.
- The Red Spirit Yanagiba is a professional-grade tool, but its ergonomic handle and well-balanced profile make it accessible to chefs who are developing their sushi and fish prep skills. That said, getting the best from a Yanagiba does require some familiarity with the pulling-cut technique — if you are setting up a new sushi station and are unsure which knife profile suits your team's skill level, we are glad to talk it through.