Sashimi hocho.

Sashimi hocho are filleting knives for the most delicate tasks. In Japan, they are used for cutting the wafer-thin slices of raw fish for which Japanese cuisine is famous. They are ground on one side and enable fine filleting and slicing (not only of fish; however, the thinly ground blade is not suitable for harder items such as fruit peel). The name »Yanagiba« refers to the leaves of the willow or iris which the slim blade shape resembles.