A yanagiba is a traditional Japanese knife specifically designed for slicing raw fish, particularly for making sushi and sashimi. Its long, narrow blade allows for precise cuts, ensuring that the fish maintains its texture and presentation. The yanagiba typically features a single bevel, which means it is sharpened on one side, making it ideal for achieving clean, delicate slices. This knife is often made from high-quality steel, which contributes to its sharpness and durability. The handle is usually crafted from wood, providing a comfortable grip. The yanagiba is an essential tool in Japanese cuisine, especially for chefs specializing in sushi and sashimi.