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A traditional Japanese knife used for preparing a variety of foods quickly and with ease. Exceptionally sharp-edged, the Sashimi Knife typically has a hollow-ground blade that is 16 to 18 inches in length. The cutting edge on the Sashimi Knife is very thin and exceptionally sharp-edged providing a blade that can be easily sharpened. Excellent for slicing but not for chopping, the blade of the Sashimi Knife is generally not made for the higher impact of the chopping action that dulls or may chip the blade on this type of knife. Slicing or dicing vegetables, fruits, meats and fish are common tasks handled well with this type of knife.