Yanagi / Sashimi Knife
Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi.
The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for instance salmon). Kensaki or kiritsuke tip yanagiba have an angled tip and are generally heavier and less sloping. A regional variant, takohiki (literally octopus cutter) is lighter, thinner, flatter, and shorter in blade height than yanagiba to allow easier cutting through dense flesh such as octopus. General size is 270 mm to 330 mm.