This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 8″ version is best for small fish or for slicing boneless fillets of fish with firm meat. Knife Specs: Knife Length: 13.50″ Weight: 6.6 oz Blade Length: 8.56″ Blade Height: 1.34″ Blade Thickness: 3.0 mm
