Name: Japanese Yanagiba Knife (Sashimi Knife) Size: Typically, Yanagiba knives range from 8 to 14 inches (20–36 cm) in blade length. The knife in the image appears to be around 10–12 inches (25–30 cm) long. Description: Blade: Long, narrow, and single-beveled with a slightly curved edge and a pointed tip. Designed for smooth, clean slicing of delicate foods. The blade surface is highly polished, with a visible groove (known as bohi) to reduce friction and improve balance. Handle: Octagonal or D-shaped handle made from polished wood with a natural reddish-brown grain and a green bolster. Lightweight and ergonomically shaped for precision control. Material: High-carbon or stainless steel blade, excellent for sharpness and edge retention. Usage: The Yanagiba knife is traditionally used in Japanese cuisine for: Slicing raw fish for sushi and sashimi. Filleting and portioning seafood with precision. Carving thin, even slices of meat or vegetables. Its long, sharp blade allows for clean, single-motion cuts, preserving the texture and appearance of delicate ingredients. Precautions: Proper Handling: Always cut in a single, smooth motion; avoid sawing to prevent damaging the blade or food texture. Sharpening: Use a whetstone regularly — never use a pull-through sharpener, as it can ruin the single bevel edge. Storage: Store separately in a sheath or knife block to protect the blade edge. Cleaning: Hand wash immediately after use, dry thoroughly, and avoid dishwashers to prevent corrosion or handle damage. Cutting Surface: Use a wood or plastic cutting board — never glass or metal, as it will dull the knife quickly.