Sushi, Sashimi knives
The primary sashimi knife (Sashimi-bocho /刺身包丁) for cutting fish fillets is called Yanagiba. Much less often, Takohiki and Fuguhiki knives are used. The length of Yanagiba ranges from 240 to 400 mm (most popular 270 - 300mm). Such a long, thin blade is ideal for slicing fish pieces in one stroke. The pressure on the fish flesh is minimal; thus, stress and cell destruction are avoided. The blade is shaped like a willow leaf or katana (sword). The edge line of the Yanagiba knife is slightly curved towards the blade tip. Yanagiba knives originate from the Kansai region (Osaka province). Takohiki ("Tako" - means octopus; "hiki" - means slicing) has an almost straight edge line, unlike Yanagiba. It is perfect for slicing octopus. Such knives are popular around Tokyo. The Fuguhiki knife is intended for slicing Tessa (Fugu or Blowfish Sashimi). Its blade shape has narrower blade width and thinner blade than Yanagiba. It has a suitable design for thinner slicing tasks.