Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), Yanagiba, or yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the sashimibōchō (Japanese: 刺身包丁, sashimi [raw fish] bōchō [knife]) used to slice fish for sashimi and nigirizushi.

When preparing sashimi and nigirizushi, the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of a yanagiba is designed for this purpose.

The first two characteristics are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch. The other characteristics are shared by all knives in Japanese cuisine. The important principle in using a yanagiba to prepare sashimi is not cutting down but pulling with its long blade in a single motion.