Yanigaba are meant for slicing in a single pass so as to not leave “saw” marks in your sushi or other meats & veggies. As such they are long and usually rather thick so there is enough weight in the blade to effortlessly slice through your food. A traditional single bevel is backed up by a hollow on the back of the blade to prevent suction sticking. Which side the bevel is on determines which hand the knife is intended to be used in (this is a right handed example). Made from 3/8” thick O1 steel polished to a mirror finish, this knife glides through everything it touches. The low alloy nature of O1 steel does mean it will patina over time with use, especially when cutting acidic foods. This does not affect the function of the blade in any significant way.