Kotobuki knives are made in Japan where knives are made for a specific use and purpose with a unique shape. These knives have a high quality stainless blade that keeps it's edge and is easy to clean. Yanagi, a long single-edged knife with a sharp pointed tip, whose shape resembles a willow leaf is an essential tool for sushi chefs. It is strictly used for slicing -inchsashimi-inch (raw fish) and soft meats. The single edge allows for precise smooth cuts. Blade length: 8-3/8-inch Hand wash with a mild detergent and wipe dry. Sharpen with a whetstone.