Sakimaru Yanagiba: Serving the same purpose as the traditional yanagiba, the sakimaru variation features a stylish sword tip and slightly more curve to the belly.
Yanagiba (Willow Leaf): A single bevel knife used for slicing fish and meat. Generally very thin at the edge for precision knife work, it is designed for the pull cutting technique used by sushi chefs. The single bevel design allows the knife to glide through the knife disturbing as little protein molecules as possible. This all results in shiny uniform slices of food, perfect for raw presentation.