From the Archives ...

Presented from Issue 93 by Christopher Bassano

Winter can seem to drag on as mayfly hatches and beetle falls become a distant memory. I hate sitting around and waiting and although we are still able to fish some waters during the cold, dark months, ‘opening day’ holds a special place in all fisherman’s hearts and minds. The usual decisions on where to go and what to use will no doubt demand deep thought but it is the preparation for the coming season that can influence your success for the ensuing months.

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When you have finished for the day, why not have a brag about the ones that didn't get away! Send Mike an article on your fishing (Click here for contact details), and we'll get it published here. Have fun fishing -


Yanagiba Sashimi Knives

In Japan, preparing sushi and sashimi is very serious business. One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. This kind of precision can only be accomplished with a special knife like a Yanagiba.
The Yanagiba is a long, very thin, single beveled (usually on the right side) sushi knife used in preparing sashimi and sushi. For lefties a left hand version can be obtained that are beveled on the left side, but they are often much more expensive.


Sashimi knives are specifically designed to be pulled in one direction, the goal of which is to execute the cut, or slice, in one continuous motion beginning at the heel of the knife and ending at the tip. No pushing action is recommended as this would ruin the smoothly cut surface of the meat and probably tear it.
The thinness of the blade allows the knife to be pulled with very little force which aids in the cutting action. Higher quality knives have a slight depression on the back (or flat) side to keep the piece from sticking, allowing it to be removed easily.
sashimi-knife-400The length of these knives varies from 20 to 30 cm (blade length). There is no “best” size. Mostly it’s a matter of personal preference. Longer knives can take a little getting used to, but remember sashimi should be cut in one motion. You should never go backwards and forwards.
We have imported some 30cm (blade length) sashimi knives and have these available for $125 including postage. They are beautiful in the hand and perfect for bluefin, salmon and any other fish you like to have as sashimi.

If you would like one contact mike at tasfish


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