Cutting the wrong way can adversely affect not only the texture of the piece, it can even ruin its flavor. The kind of knife used also has an unseen effect on the quality of the food you will eventually put inside your mouth.
To really bring out the flavor of sashimi and similar dishes, you need a knife that makes you feel both like a chef and an artisan, deftly slicing with a tool whose sharpness matches its elegance.
Ceramic blades are famed for being lightweight and sharp, especially with super ceramics produced under high pressure, offering blades twice as hard as stainless steel and lasting 200 times longer.
Preparing food can already be a taxing chore, so your knife doesn't need to add to the burden. The 'matou' sashimi knife is practically maintenance-free, requiring only a wash and dry process.
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