The Kanto/Tokyo equivalent of the yanagiba. The yanagiba (Kansai) has a pointed tip; the takohiki (Kanto) has a squared-off, spatula-like tip. Both are sashimi slicers that perform the same function with equivalent skill; the difference is regional tradition.
Technique: the flat tip is used to pull sliced pieces toward the cutter rather than lifting and repositioning them.
Osaka (Kansai) A sushi restaurant, or the chef who runs it. use the yanagiba; Tokyo (Kanto) sushiya use the takohiki. It is rarely seen outside Japan or serious professional sushi contexts.