Want to slice delicious sushi with a sharp knife? 2/2

Let's find the perfect sashimi knife!
Previously on this story.
Want to slice delicious sushi with a sharp knife? 1/2
There are two types of Sashimi knives: Yanagiba-knives, a knife with a sharp tip, and Takohiki-knives, a square knife.Currently, the Yanagiba-knife is  widely used and  90% of chefs use them. If you’ve ever seen a sushi chef, you may have seen him holding a long Yanagiba-knife! 
Yanagiba-knives are loved not only by chefs but by housewives and ordinary people who love to cook, too. 
One unique trait of sushi and sashimi knives is their single beveled edge. These knives are sharpened so that only one side holds the cutting edge and the other side remains flat. The flat edge is there so that food doesn’t stick to the knife. 
When choosing a Yanagiba-knife, you may want to be picky about the material and length.If you are looking for a sharp knife, we recommend steel knives, although maintenance  is a bit bothersome as you must always make sure they’re dry and sharpen them from time to time.On the other hand, knives that use stainless steel are not so sharp but do not go rusty and are easy to use.Compound knives, that combine the sharpness of steel and the easy maintenance of stainless steel, are popular as advanced material.  
They’re expensive but worth getting! Next – the lengths. Generally,  the lengths of Yanagiba-knives are:240mm, 270mm, 300mm, and 330mm.It may take some time to get used to them as they are longer than regular knives. 
Yanagiba-knives are long because you use the entire blade to slice the sashimi.Sashimi cut with all one’s might with a knife with a short blade, and sashimi cut cleanly with a knife with a long blade have completely different textures and flavors.  Chopped sashimi has bad texture. Also, if you chop sashimi, you destroy it, which causes the good flavor to escape.This happens even if you are using ingredients of high quality.It is difficult to handle a long knife like a pro from the very start.If you are using Yanagiba-knives for the first time, we recommend using a 240mm or 270mm. Once you get used to the 240mm and 270mm you can then try your hand at the 300 mm and 330 mm.