What is the name of the Japanese knife used for slicing sashimi?

The Japanese knife used for slicing sashimi is the yanagiba.

Yanagiba, also called yanagi or yanagi-ba-bōchō, is a long, narrow Japanese knife designed for cutting raw fish into clean, even slices. Its length lets a cook draw the blade through a piece of fish in one smooth motion, helping preserve a glossy surface and a neat texture. The Japanese name refers to the blade’s resemblance to a willow leaf.

A traditional yanagiba is usually single-beveled, with a sharpened face and a slightly concave back. This geometry helps the blade separate from the fish and supports precise slicing. Unlike many Western knives, it is generally used with a pulling motion rather than a downward chopping motion.

Santoku and nakiri knives are versatile Japanese kitchen knives, but they are not specialized sashimi knives. Deba is also associated with fish, yet its thicker, heavier blade is mainly used for breaking down whole fish and cutting through bones. Yanagiba is the commonest sashimi-knife style, although regional alternatives such as takohiki and fugu-hiki are also used for particular preparations.