Yanagiba is a traditional Japanese knife specialized for slicing boneless fish fillets for Sashimi and Sushi. In Japanese, Yanagiba means "Willow-leaf blade," the perfect simile describing the long and extremely sharp narrow blade. The single-bevel is easier to sharpen and makes more thin and sharp edge. Thanks to all of this, Yanagiba cuts the fish in one drawing motion without massive cellular damage to the cut surface. This is very important for Sashimi and Sushi dishes because it helps to make a shiny-fresh look and preserve the texture of the fish. Traditionally used for slicing the row fish for Sashimi, Yanagiba is equally at home with roast beef, ham, or any slicing you need to do. The most popular Yanagiba sizes are 270mm - 330mm.