This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish).
The 210mm version is best for small fish or for slicing boneless fillets of fish with firm meat.
Knife Specs:
Knife Length: 340mm
Weight: 6.6 oz
Blade Length: 215mm
Blade Height: 35mm
Blade Thickness: 3.0 mm