Japanese Sushi Knife: The blade is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.

Since sashimi, like sushi, is served raw, its presentation and preparation is more important than almost any other dish you’ll make. You’ll also want to use a long, thin, ultra-sharp knife called a yanagi to prepare it, just as you would when making sushi. But while the knife you use to prepare sushi has multiple purposes—cutting fish, vegetables and the completed roll itself—the blade you use to prepare sashimi has one use and one use only: cutting thin, delectable slices of fish.