A sushi knife, known as a sashimi bocho or yanagiba, is a specialized tool used in Japanese cuisine for preparing sushi and sashimi. These knives are designed with a long, thin blade that allows for precise cuts, ensuring the fish remains intact and visually appealing. The sharpness of the blade is crucial for achieving clean slices, which enhances the texture and presentation of the dish. Typically made from high-quality steel, sushi knives can vary in length, with some measuring up to 12 inches. Proper maintenance, including regular honing and sharpening, is essential to keep the knife in optimal condition. Using a sushi knife correctly can elevate the overall sushi-making experience.