Yanagiba sashimi knife
A knife with a long, thin blade that resembles a willow branch, hence its name Yanagi. Its blade can be from 21 to 30 cm, widely used in Japanese cuisine for the preparation of sashimi, and sushi cutting.
Japanese chefs (itamae-san) usually keep two sets of knives when they are made of carbon steel, this is because, after being used during the day, they are sharpened at the end of the day and left to rest, where the steel returns to its patina and extinguish any residue and flavor that may pass into the food.
Unlike western knives that have two grinding angles, yanagiba knives have only one grinding side (right for right-handed and left for left-handed). The width of the roughing depends on the thickness of the blade, the smaller the thickness, the smaller the width of the roughing.
In western knives the cut is carried out by pushing, so that it is possible to use force to cut and in the Yanagiba knife the cut is done by pulling, so its blade is longer and thinner to make the cut in a single stroke, smoothly and precisely. .