Traditional Japanese kitchen knives with the edge angled on only one side. The most common styles are deba, yanagiba and usuba. Deba are knives with thick spines primarily used to butcher fish. Yanagiba are long, thin knives used to slice raw fish, usually for sashimi and sushi. Takohiki are a regional variation of the yanagiba with a square-tip. Usuba are thin vegetable knives for push-cut chopping and rotary cutting thin sheets. While regular usuba have a square shaped tip and the kamagata variation has a pointed tip, both have flat edges with little to no curve.