"Used mainly in the preparation of sushi and sashimi, the venerated yanagi has a thin, elongated blade and a slightly curved tip that make it ideal for producing paper-thin slices from fish filets. The yanagi shown was forged by the master blacksmith Keijiro Doi in Sakai and has a core of carbon steel fused to an iron jacket; a piece of carved water buffalo horn attaches the blade to the ebony handle." -Ben Mims, Assistant Kitchen Director, Issue #112