In eastern Japan, particularly in the Tokyo region, this type of Japanese cooking knife is called Yanagiba, which translates to Willow Leaf. In the western regions such as Osaka and Kyoto, these knives are referred to as Shobu. The Yanagiba knife features a slim blade, resembling a Katana (sword), and is well-suited for slicing tasks. This style of Japanese knife is renowned for its effectiveness as a sashimi knife, with its single-beveled edge ideal for cutting and filleting fish. Its pointed design and ease of use enable the user to create beautiful sashimi with a single, fluid motion, eliminating the need to move the kitchen knife back and forth. This knife is particularly suitable for slicing and is ideal for slicing fish fillets, squid, octopus, and other types of seafood