A yanagiba is the right knife for sashimi tuna.

Yes, get a yanagiba. But if you don’t have one, a very sharp chef’s knife works.

The whole point is a clean cut through the raw tuna without tearing or mangling the texture. A yanagiba has a long, single-bevel blade that lets you pull the knife in one smooth stroke. That gives you that glossy, intact slice.

A sujihiki (double-bevel slicer) is a fine western alternative if you don’t want to learn single-bevel sharpening. But a standard chef’s knife works too — just keep it razor-sharp and cut in one motion, no sawing.

You don’t need a $300 knife for home use. A decent yanagiba or sujihiki around $80–100 will do. Just don’t use a serrated knife. That ruins the texture.

If you eat sashimi more than once a month, the yanagiba is worth it. If it’s a special occasion thing, sharpen your chef’s knife and call it done.