Dick Red Spirit Yanagiba Sushi & Carving Knife 23.8cm

Name: Dick Red Spirit Yanagiba Sushi & Carving Knife 23.8cm
Brand: Dick
SKU: CN398
Price: 93.07 GBP
Availability: InStock

Age-restricted product. You must be 18 or over to buy this item. After you place your order you will be asked to verify your age with photo ID, and your order will be held until you do. Orders not verified within 7 days are cancelled.

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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.

Frequently asked questions

Is this knife suitable for everyday general kitchen use?

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.

How should this knife be maintained in a professional kitchen?

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.

Is this knife appropriate for a chef who is new to Yanagiba technique?

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.

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