Yanagi knife or sashimi knife
Steel: Ginsan (forged stainless steel)
Handle: magnolia wood 
 
theyanagi-ba, or sashimi knife, is a long knife with a narrow blade that can be used to slice boneless foods or boned (but not necessarily only raw fish)
It is used over its entire length to slice in a single gesture, without sawing the food. This is what makes the surface of the cut slice more net  and more suitable for preservation. 
Be careful not to cut hard foods or foods that could possibly contain hard parts. The single-edged blade has a very sharp edge, its steel is very hard, so it is sensitive to shocks. 
 
An exceptional cutting edge
The blade of this knife is made of forged ginsan steel,  it is a steel resistant to oxidation. Its very high hardness (61-64HRC) gives it a lasting edge and the fact that it is forged (and not simply cut into its shape) allows for more refined sharpening.
 
The handle is made of magnolia wood, soft and light, it is the traditional wood for the handles of kitchen knives. It is naturally antiseptic and water resistant.
The bolster at the top of the handle is in buffalo horn. Black in most cases, it can be ocher, marbled or all white more rarely.
 
This knife was forged, sharpened and assembled in the tradition of clean Japanese cutlery in Sakaï (Osaka prefecture),  the cradle of Japanese knives.
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