This is a compilation of sushi chefs using Yanagi knives.
There are a variety of knives in Japanese cooking. Yanagi is a long and thin knife mainly used in the preparation of sashimi or nigiri sushi. The sharp edge of these knives can be customised or adjusted according to whether the chef is left-handed or right-handed or both.
Other popular Japanese knives include:
Santoku, a general-purpose kitchen knife originating in Japan, is an alternative to the traditional "Nakiri", a knife mainly used for chopping vegetables.
Deba, a knife with a thick spine mainly used for butchering fish.
Honesuki, a boning knife used to butcher meat and poultry
Usuba, a traditional thin-blade vegetable knife.
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