"The Japanese yanagi knife is special for slicing fish fillets (boneless) into sashimi and toppings for sushi," he told Food Republic. While 30-centimeter yanagi knives are the most common ...

2. Pat the block and slice thinly with the bread knife or sashimi knife. Plate flat on a dish. 3. Mix the ponzu, sesame oil and grated ginger. Add a chopped stem of coriander and red chili pepper.