The name "Yanagi (or Yanagiba)" comes from its blade shape, which resembles a willow leaf. It is also known as the "Sashimi Knife." Chefs use the length of the blade to slice the fish in a single stroke. When cutting, moving the blade back and forth can cause the texture of the sashimi to collapse, damage the meat fibers, and result in the loss of its delicious freshness, causing the fish slices not shiny at all. Therefore, using the length of the Yanagi to cut smoothly can lock in the freshness and moisture of the fish. The blade length should be at least 27cm or preferably 30cm or longer.
