This is used especially for cutting Usuzukuri/thin sliced sashimi, much like the Yanagi knife. The back of the knife is thinner and the width is slightly narrow than the Yanagiba knife. Kichiji knives are painstakingly created by master craftsmen in Sakai, Osaka. The blade of these knives is extremely sharp and easy to sharpen however carbon steel knives require special care to avoid rusting. Recommend for both professional chefs and beginners.