Yanagiba knives are primarily utilized for slicing boneless fish fillets in Sashimi and Sushi dishes. However, they are also suitable for filleting small to medium-sized fish and are commonly employed for fish skinning tasks. The narrow blade and sharp edge angle of the Yanagiba knife contribute to effortless cutting by reducing the required exertion. Like the Sujihiki knife, the Yanagi knife's long blade enables a continuous cutting motion from the heel to the tip when working with fish.
