Yanagiba

The Yanagiba knife is a traditional Japanese knife mainly used for slicing raw fish to make sushi and sashimi. It has a long, narrow, and very sharp blade, usually sharpened on just one side, which allows chefs to make clean, precise cuts in a single pulling motion. This helps keep the fish's texture smooth and beautiful. The Yanagiba is an essential tool in Japanese cuisine, especially for professional sushi chefs.