A Japanese yanagi knife is the tool of choice when slicing fish for sashimi. The long, narrow shape of the yanagi blade allows the user to slice the fish in one smooth motion, eliminating any damage or tears to the flesh. The high-carbon SK-5 steel used in this knife ensures the perfect balance between durability and its ability to hold a very sharp edge. A sashimi knife is beveled and sharpened on one side of the blade only. This is a knife for left-handed users.