I am a totally unqualified amateur, and my advice is worth exactly what you are paying for it.
For cutting sushi rolls, I would use a sujihiki, not a yanagiba.
If I were cutting sashimi, and fish for nigirizushi, I would use a yanagiba.
I have the 300mm Tanaka, and for the money, it is an excellent yanagiba, with which I am well pleased.
Last edited by Himself
on Fri Feb 07, 2014 5:06 pm, edited 1 time in total.