Generally used for sashimi slicing, the Yanagiba is a thicker knife with a long slim profile and single bevel grind (available in left or right hand orientation).

Although predominately used to prepare fish for sashimi, some western chefs do use these knives for other slicing duties like roast meat carving. For the novice sashimi cook, or to slice a larger array of ingredients, we recommend using a sujihiki knife, these knives are dual bevel and generally ambidextrous.