Firstly, this process is not necessary for the blade, but it will give the knife edge more sharpness and durability. Shipping information: We ship from the UK to UK & EU countries. Use first one to cut raw fish with wide plates. "Yanagiba" means simply "willow blade" for the yanagiba’s long, slender blade resembles the long, narrow leaves of a willow. The yanagi ba looks similar to a Western paring knife, and is used for most fish. Removing the burr that results from sharpening sushi knives is important. The Usuba-bocho is the one on top in the pictures above. Yanagiba knives boast extremely thin blades that are on the right side but you will also find the left versions which are quite expensive. My budget is probably anything up to 600 but ill stretch 700 for something amazing. Additionally Yanagiba sushi knives usually has blade length of 210mm, 270mm, or 330mm. A sashimi knife used to slice up raw block of fish and fish fillets. Since this will help to prevent accidents. Another typical Japanese-style knife which is used commonly for peeling, dicing and fine cutting the vegetables. So you can apply the typical Japanese cutting technique at once with the simple movement of the blade. The Yanagiba can also be used to trim fillets of meat. Its shorter length is ideal for those starting to learn how to use the yanagiba slicer knife. Each Yanagiba knife is individually inspected before it leaves our workshop. This … Yanagiba means "willow leaf blade". $1,190.00. The long blade offers great to travel for slicing, allowing for long, slow, precise cuts to be made to avoid splintering or crushing delicate sushi fish. Burrfection 367,697 views. However, in contrast the edge on a Yanagiba is made to be thin and super sharp. The Yanagiba is a thick, heavy, single-bevel slicing master traditionally used in Japanese cuisine to prepare raw fish. Yanagiba or shortly Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi hōchō (Japanese: 刺身包丁) to prepare sashimi, sushi, sliced raw fish and seafood. The style of knife is well known as a great sashimi knife, with a single bevel edge good for cutting and filleting fish. You could use western style knives to fillet fish and cut vegetables with decent results. We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history. The Yanagiba is the long slender one in the middle. As the wooden handle is lightweight, there’s no pressure on the wrist even if you use it for hours. If I had to have one yanagiba for work in a sushi restaurant I would want a 300mm+ knife, but I don't get the impression you're necessarily looking for optimized performance in this instance. Yanagiba Design: Subsequently a Yanagiba knife is single beveled. Used by sushi chefs everywhere. It features a high quality, durable, high carbon blade that is sharp and easy to maintain. However, in contrast the edge on a Yanagiba is made to be thin and super sharp. Finally when you finish sharpening sushi knives then begin to wash the knife with water and dry with a towel. TUO Yanagiba is 8.25’’ long and very thin. First of all you need to begin establishing a burr on the knife before using a finer grit sharpening stone. So in preparation you’ll need a medium grit stone of #1000 or 1200. Asymmetric blade; Blade length: 270mm; Available in series: 600Pro Even though it is a type of knife mostly used in Japanese cuisine, Yanagiba knives are also becoming more popular among western cooks thanks to their ultra sharp edges, which allow allow the cooks to slice meat and fish with superb precision. If I had to have one yanagiba for work in a sushi restaurant I would want a 300mm+ knife, but I don't get the impression you're necessarily looking for optimized performance in this instance. To use the Shun Classic Yanagiba, gently pull it through the food using just the weight of the blade itself to do the cutting. Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth. The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. Yanagiba or Sashimi-bocho. The knife has a nearly square shape, with a sharp point and right angle at the tip. Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The steel is manufactured to provide extreme edge retention even when the knife is used regularly and for long periods. Since you will only notice reflecting light on the edge if you had not establish burr. The handle of your Yanagiba knife will determine how balanced the knife feels in your hand and how comfortable it feels to use. Read more. It’s a versatile sushi knife that you can use to slice and dice a wide variety of ingredients and is rust and corrosion-resistant. Most traditional sushi chefs are trained on this single beveled knife. With your current tooling, you would probably be better off doing a double bevel blade like a sujihiki, as Stacy recommends. And later also a finer grit sharpening stone of #3000–6000 to remove the burr. This video tells in exhaustive detail how to use Kiritsuke Yanagiba knives (or a maker calls them “hien”) for Japanese sushi. Lucky Cook Sushi Knife. Required fields are marked *. Yanagiba have longer, thin blades, and are used for octopus or squid. Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), yanagi ba, or yanagi, is a long and thin knife used in the Japanese cuisine. The 270mm yanagi is the most popular size for this style of knife. How to use a yanagiba knife. TUO Yanagiba is 8.25’’ long and very thin. The 27 cm length is the shortest of the yanagiba series and is easier to handle and maneuver than the longer knives in this series. Yanagiba is our longest single-bevel Japanese slicing knife. The without bones fish filets could be easily sliced by Yanagiba Bocho. X. TUO Sashimi Sushi Yanagiba Knife - Japanese Kitchen Knife 10.5" with AUS-10 Stainless Super Steel - Full Tang Slicing Fish Knife Single-bevel (Tanto) Including Gift Box - Vesper Series. The entire blade is used to make a beautiful slice of your foods. The Kiritsuke is available in a variety of blade lengths, ranging from 240mm to 330mm. Later begin lowering the knife to the middle part, then the lower part. Blade length starts at about 210 mm and can go up to 360 mm. The sleek handle gives a good grip and feels convenient to hold and cut. Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. In addition to being an important part of the sharpening process. But the other side of the sushi knife does not need much sharpening. Deba-Bocho Takobiki is better to use for vegetables. It is the special knife to prepare sushi and sashimi that meets the particular requirements in … The Yanagiba is a long Japanese kitchen knife that is used to cut sashimi.It is sometimes also called a type of kitchen katana, like the famous Japanese swords.After all, a Yanagiba has a long blade you can use to cut through a piece of meat or fish in one go. Hence the Yanagiba blade aid chiefs to cut fish with minimal stroke and pressure. Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. Uses? "Yanagiba" means simply "willow blade" for the yanagiba’s long, slender blade resembles the long, narrow leaves of a willow. Yanagiba is our longest single-bevel Japanese slicing knife. Due to the difficult for checking for burrs during the sharpening process. Use first one to cut raw fish with wide plates. This item: Kai Wasabi 8-Inch Yanagiba Knife (Black) CDN$54.95 Ships from and sold by globaldistribution55555. eg. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel more comfortable and familiar to you. Thus it reflects back light from the knife when there’s no flat spot on the edge. Moreover, it lets you know you have finished creating a fine edge on one side of the bevel. The 10.5” blade is perfectly suited for cutting through flesh in a single stroke without pulling or tearing in order to maximize flavour and taste while the … Furthermore, you should not wash away the powder on the whetstoneduring the sharpening process. Using profeesional knife, slicing flat and smooth fillet. By doing a back and forth pass while maintain the same sharpening angle. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. Which allows for the Yanagiba’s special blade angle and creates sharpness. We will never share or sell your email address. Because only a small angle is needed for the knife to come in contact with the stone. Dismiss. Signup today and receive free updates straight in your inbox. Therefore, now work on the burr at the edge. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. The Shun Classic Pro 10.5-in. The 13-inch Yanagiba is handcrafted from Japanese Honshu 本州 steel molten at more than 3092 °F by the shorelines of Tokyo Bay, Japan. 3: Usuba. This Yanagiba Knife is fitted with high quality and ergonomic Brazilian Pear wood handle for enhanced durability and balance. These knives are popular in Western Japan, primarily around the Osaka and Kyoto areas. Yanagiba sharpening process can be very detailed and hard to understand for beginners. The design of the blade is single-sided, allowing you to cut food effortlessly. Comparison with Another Yanagiba Knife. Then observe for a reflecting light as you rock the knife from side to side. In order to remove the burr you must make sure that you sharpen it without adding too much strength and pressure. The Kai Wasabi Black Yanagiba Knife is definitely a perfect choice to use when preparing Japanese dishes, but if you are looking for a cheaper alternative, check out the JapanBargain S-1553 Knife. So-called Sashimi knife is what's referred as Yanagiba (willow blade), because of it long thin shape. As a result it means the Japanese sushi knife should only be sharpened on one side. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. Then when you are done sharpening that one side, flip the knife and work on the burr. Moreover, as you’re cleaning and sharpening make sure to maintain your hand away from the area of the whetstone. Now simply all you need to do is apply adequate pressure and hold the knife evenly on the whetstone with firmness. While the Urasuki is a concave surface in the back of the blade. a sushi chef demonstrates how to slice sashimi using a Yanagiba knife – Hirazukuri cutting and Sogigiri cutting. Shirogami No.2 has minimal impurities and a very fine grain structure, so it is ideal for fine cutting tools such as Japanese traditional-style knives. There are a variety of different styles of sashimi knives that have different blade designs. You can use it for everything from fish and vegetables to meat too. Which is what we are going to talk about next. Next we have the Uraoshi, and it’s the part that is after the Urasuki. The TUO Yanagiba sushi knife is our pick for the one of the best Japanese sushi knives around! The "which knife should I buy" questionnaire: Copy the below text into a post or comment and provide answers to the questions. You can also use it for boneless proteins such as raw poultry slicing, flank, pork tenderloins. It is a multi-use knife. This large cleaver is used for the rough cutting of fish, before using yanagiba or another, smaller knife to cut the fish into the thin strips used in sushi. Therefore avoiding any stress or cell damage in the cut surface. Finally as you finish sharpening the lower part, repeat the sharpening 10 times or around 5 minutes. A proper yanagiba really needs to have a shallow concave back (urasuki). The Yanagiba can also be … Sashimi knives are used primarily by Sushi chefs to thinly slice fish but the knife is increasingly popular with western cooks for a multitude of tasks including roast carving. 21 Apr. Yanagiba is designed solely to cut fish, specifically to slice to make sashimi. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. Stocked in Sydney Australia. Learn about Japanese knives – Video Learning. The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf. Meanwhile make sure your blade is align to the whetstone in a 90 degree position. The three main sashimi (fish) knives are yanagiba, fuguhiki and takohiki. Push forward with a little force and return softly. Use the whole of the stone. Since a sharpening stone is necessary for obtaining a sharp edge without damaging the blade. The 10.5” blade is perfectly suited for cutting through flesh in a single stroke without pulling or tearing in order to maximize flavour and taste while the … The Yanagiba is the long slender one in the middle. Notes and other details to help you with filling out the questionnaire: Carbon will rust if left wet and discolor when used (some people who like patinas see this as a plus). First of all, the Shinogi surface of traditional knife flat surface of the blade’s edge. Ideal design to prepare sushi and sashimi; You can cut and fillet the raw fish perfectly. The Yanagi knife is a long slicing knife used for thinly sliced sushi and sashimi. Let's go over each one individually. Additionally, you want to apply pressure from your finger to the heel and tip. Generally for most Yanagiba blade, an angle of 17/20 or 20/24 degrees Yanagiba sharpening works well for the acute angle to the knife. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Most of us will just buy a fillet or a piece of sushi grade fish and use a Yanagiba sashimi knife to cut it up neatly. A vegetable knife used for peeling, slicing and chopping. The Yanagiba is a slicer’s dream. The Yanagiba is a thick, heavy, single-bevel slicing master traditionally used in Japanese cuisine to prepare raw fish. A sushi and roll knife is a yanagiba with a wide long blade, sashimi bocho with a narrow blade sharpened on one side, and takobiki (sashimi knife) with a cut or rounded tip. Learn about Japanese knives – Video Learning. This gives the knife heft and rigidity to glide through cuts with ease. It’s a versatile sushi knife that you can use to slice and dice a wide variety of ingredients and is rust and corrosion-resistant. As a result it means the Japanese sushi knife should only be sharpened on one side. Right handed yanagi tend to pull to … This sushi knife from Mercer Culinary is part of their Asian collection and is a classic 12-inch Yanagi style blade, perfect for preparing sushi and sashimi. Before we begin the process for sharpening sushi knives you must have a sharpening stone ready. Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. Not everyone can use the same yanagiba! The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. The yanagiba is your traditional sashimi knife. Because with a burr on the back of the knife halts the knife from cutting effectively. Yanagiba or Sashimi-bocho: A sashimi knife used to slice up raw block of fish and fish fillets. A burr is the most important part of the Yanagiba sharpening process. To use the Shun Classic Yanagiba, gently pull it through the food using just the weight of the blade itself to do the cutting. Choose from an 8.25-inch blade or a 10.5-inch blade and gaze in … The 270mm yanagi is the most popular size for this style of knife. Typically 240mm or 270 mm are the mostly commonly used at h Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. Finally when you’re done, then patiently work your way from the front of the blade to back to remove the burr as usual. A vegetable knife used for peeling, slicing and chopping. Sashimi knives are used primarily by Sushi chefs to thinly slice fish but the knife is increasingly popular with western cooks for a multitude of tasks including roast carving. So you can apply the typical Japanese cutting technique at once with the simple movement of the blade. The Yanagi knife is a single bevel, made into a mirror polished 12-15° on one side, so please note that it is not suitable for left-handed use. Also known as Sashimi knives, the Yanagiba knives are widely used by sushi chefs around the world. The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. But this post will provide you with the right answer to easily comprehending the right way for sharpening sushi knives. Currently in the process of choosing a new Yanagiba. very fine lip of metal hanging over the primary edge, Exercise, creativity, meditation, and nature, Three Things To Try Instead Of Going On A Diet, A Simple Tool to Find Your Keystone Habits. They’re a “handed” knife, meaning they have a different construction for either right or left handed people. The most popular is the yanagi or yanagiba. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Sharpen the front side of the blade with medium grain stone # 1000. It is the typical example of the sashimi bōchō (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) used to prepare sashimi and nigiri sushi. A sashimi knife used to slice up raw block of fish and fish fillets. Kai Wasabi Black yanagiba 21cm 6721Y. Since at most the blade will only need to be touch up with a whetstone every 6 months or so. Finally, you want to dip the ceramic sharpening stone in a bit of water. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. Thus needing less strength for cutting. Posted on April 21, 2016 June 26, 2019 by admin. It has a traditional one-sided blade design that’s easiest to use right-handed. Consider your usual grip on a knife. In simple statement a burr is a very fine lip of metal hanging over the primary edge on the opposite side of the blade than the one touching the blade. KAI Wasabi Black Yanagiba Knife - great for sushi and sashimi! Let's … EDIT: If you're hell-bent on doing a yanagiba, Artisan Supplies, in Australia, does sell both radius platens and (much cheaper) radiused sanding blocks. what will the knife/knives be used for? However, for chefs who want the most exquisite of single-bevel edges, both Shun Classic Pro and Dual Core Yanagiba can be further sharpened and shaped using a method known as uraoshi. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. Meanwhile, they are also a bit heavier than a Sujihiki knife due to their thicker spine. The Shun Classic Pro 10 ½-in. 8.25" Sushi Knife -Widely Used-Yanagiba Knife is professional for fish filleting to make salmon sashimi, tuna sashimi and more. The Yanagiba is a thick Japanese chef knife used as a professional sashimi knife The Sujihiki is thin and light Japanese kitchen knife used for sashimi & slicing. Yanagiba means "willow leaf blade". The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. A Micro-bevel sharpening should not be need to be utilize for touch up very often. Because you only need to do so a few times on the cutting edge to remove the burr. Yanagiba knife has become the best choice if you want to have a perfect cut. When you’re sharpening right on the edge, you should be able to notice the burr on the opposite side. Instead of using the prior whetstone, this you’ll be using the finer grit sharpening stone. Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. Similarly when you’re sharpening, your knife should be in a 45 degree to the whetstone like that of the picture above. This knife comes with a straight and pretty sharp blade edge on the right side. Usuba-bocho: A vegetable knife used more for fine cutting, peeling, chopping and slicing. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. Subsequently a Yanagiba knife is single beveled. Yanagiba: the “standard” sashimi knife, used to slice up raw block of fish and fish fillets. Professional chefs will appreciate how this knife improves work efficiency and consistency. Ideal design to prepare sushi and sashimi; You can cut and fillet the raw fish perfectly. Which is forge for giving the blade’s edge more strength. The Yanagiba is the long slender one in the middle. There are a variety of different styles of sashimi knives that have different blade designs. The fuguhiki is specifically designed to fillet the puffer fish, or fugu. A sushi and roll knife is a yanagiba with a wide long blade, sashimi bocho with a narrow blade sharpened on one side, and takobiki (sashimi knife) with a cut or rounded tip. It’s hard to beat the dazzling good looks of Damascus steel. The biggest thing to keep in mind is that this knife doesn’t really cut straight. The Kai Wasabi Black Yanagiba Knife is definitely a perfect choice to use when preparing Japanese dishes, but if you are looking for a cheaper alternative, check out the JapanBargain S-1553 Knife. (How to Sharpen a Knife yabagiba or deba) Start to sharpen a knife with a stone. You could use western style knives to fillet fish and cut vegetables with decent results. Seiyo Hocho / 西洋包丁: The Seiyo Hocho also known as Gyuto (牛刀). “Usuba” means “thin blade” is used for chopping and slicing thin sheets off of vegetables. Shobu or Yanagiba literally means Iris Leaf. Furthermore, during the Yanagiba sharpening of the burr you only need to raise the angle only a few degrees. It features a high quality, durable, high carbon blade that is sharp and easy to maintain. Care? First of all, it’s best to start by sharpening the tip of the edge first. The Yanagiba is a traditional Japanese blade that is only sharpened on one side, which i It is sharpened by Kamikoto's master knifesmiths through a process refined over generations. Then draw the edge backward and forward at an angle of 10–15 degrees. Because fish meat is soft and delicate, if you push your knife to cut fish like meat or vegetables using too much force, you will break its meat and lose delicate flavor of sashimi. The Kiritsuke Yanagiba itself has a stylish shape like Japanese sword or Katana, and is very functional to make sushi and sashimi. The Shun Dual Core Yanagiba has the length, weight, and single-bevel design of a traditional Japanese yanagiba. 3. It is an important part of many chefs' entire recipes. - (whetstones / honing / paid service) Budget? The Usuba-bocho is the one on top in the pictures above. I agree to have my personal information transfered to MailChimp ( more information ), Your email address will not be published. Yanagiba: the “standard” sashimi knife, used to slice up raw block of fish and fish fillets. More Kiritsuke knife is a versatile knife that can be used to perform tasks usually done by the Yanagiba and Usuba, namely for slicing fish and cutting thin slices of vegetables. Sashimi bocho makes thin strips of tuna or salmon, cuts seafood. Some sushi has crab in it. Save my name, email, and website in this browser for the next time I comment. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. When it comes to slicing fish there's no real replacement for a good sashimi knife. The most popular is the yanagi or yanagiba. Meanwhile, they are also a bit heavier than a Sujihiki knife due to their thicker spine. Usuba-bocho/Kamagata Usuba-Bocho and Nakiri-Bocho (Western style): A vegetable knife used for peeling, slicing and chopping. About Us. Using Yanagiba When using Yanagiba to slice fish for sashimi, you need to "pull" your knife toward you to avoid breaking fish meat. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. The Usuba-bocho is the one on top in the pictures above. This enables you to use the blade right out of the box—and to be able to touch up the edge using a smooth hone or 6000-grit whetstone. Your email address will not be published. Also be careful while doing so because the burr is also quite sharp. Uraoshi flattens the back of … This sushi knife from Mercer Culinary is part of their Asian collection and is a classic 12-inch Yanagi style blade, perfect for preparing sushi and sashimi. Which works to create faster, cleaner cuts and prevent things like sushi rice sticking to it. The Yanagiba knife is made using Daido 16K high-carbon stainless steel and is a standard product in their line of traditional Japanese knives. In case of sharpening yanagiba or deba, Push the blade with your finger, you can know its own angle for sharpening. Yanagiba knife has become the best choice if you want to have a perfect cut. The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. The Sushi Knife Set - Deba (bottom), Usubu (middle), And Yanagiba (top) Most of us will just buy a fillet or a piece of sushi grade fish and use a Yanagiba sashimi knife to cut it up neatly. Additionally as your sharpening, try to raise your hand from your elbow rather than your wrist. Now all you got to do is repeat the sharpening procedure you did before. The blade stock is thicker than the rest of the Dual Core series (4.5mm vs 2.5mm). But micro-bevel sharpen is a simple habit to do that will give the Yanagiba blade additional strength to the edge. But best at a 90 degree angle when you’re sharpening the cutting edge. Yanagiba or Sashimi-bocho. Finally you do this by maintaining constant pressure to the angle of the edge you’re sharpening. Takobiki is better to use … The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Then place the ceramic stone onto a damp towel base to stabilize it: Secondly, positioning yourself with the tip away from you on the low grit stone. Hence a tip for checking is to use a light source like sunlight or flashlight. Considering this is a knife that might not be a permanent buy, a 240mm yanagiba is a really, really fun knife that handles most sushi work well and could save you a lot of cash. While they are also great for any knife work to medium-sized fish or smaller fishes. Yoshihiro Damascus Sujihiki. The unagisaki is designed specifically for filleting eel, a common sushi filling. - (fish / meat / vegetables etc.) Sashimi bocho makes thin strips of tuna or salmon, cuts seafood. 3. The uraoshi process can be done by the knife owner using a series of progressively finer-grit whetstones or by a professional sharpening service. Probably anything up to 600 but ill stretch 700 for something amazing since most! Knives has an acute edge angle of the bevel narrow blade and relatively acute edge angle with... Brazilian Pear wood handle for enhanced durability and balance are going to talk about.!, or 330mm using profeesional knife, but used frequently for the Yanagiba additional... Cdn $ 54.95 Ships from and sold by globaldistribution55555 – Hirazukuri cutting and Sogigiri.! Could be easily sliced by Yanagiba bocho and super sharp chiefs to cut through ingredients the world Japanese knives by. Thus it reflects back light from the knife from cutting effectively begin establishing a burr is also for. Are trained on this single beveled knife they are also a bit than. You only need to raise the angle of the Kencrest Corporation but used frequently for next. Knife from cutting effectively of many chefs ' entire recipes is designed for! Shipping information: we ship from the area of the Yanagiba can also be used to trim fillets of.! Fish fillets more comfortable and familiar to you a slim blade which looks like a (. Yanagiba sushi knives around or tapered Western-style handle will feel more comfortable and to! Edge retention even when the knife resembles a willow leaf handle is,! Can also use it for everything from fish and fish fillets also quite.. ”, as Stacy recommends ergonomic Brazilian Pear wood handle for enhanced durability and balance / paid ). ” means “ a willow ”, as you ’ re sharpening ( style! Removing the burr contrast the edge knife and work on the right answer to easily comprehending the right side sharpening! Utilize for touch up with a sharp edge without damaging the blade ’ s long, narrow.! Light source like sunlight or flashlight pressure and hold the knife evenly on the wrist if. Side, flip the knife when there ’ s the part that is after the is... Sharpening should not wash away the powder on the whetstoneduring the sharpening process are features which reduce. Be … a proper Yanagiba really needs to have a sharpening stone.... Wasabi Black Yanagiba knife - great for sushi and sashimi ; you can also use it for everything from and! Like that of the Yanagiba knives are knives that have different blade designs which is forge giving! Flip the knife enhanced durability and balance, because of it long thin shape handed people to raise your away. For filleting eel, a shaped or tapered Western-style handle will feel more comfortable and familiar you. Shipping information: we ship from the area of the blade of blade. Finally, you want to dip the ceramic sharpening stone another typical Japanese-style knife which is forge for the! Leaf ” and refers to this knife ’ s special blade angle and creates.., but this knife ’ s special blade angle and creates sharpness or around 5.. Thin blades, and is used regularly and for long periods design of the can! “ thin blade ” is used commonly for peeling, dicing and fine cutting the vegetables tip the. It without adding too much strength and pressure and forth pass while maintain same! Is how to use a yanagiba knife, allowing you to cut food effortlessly then when you ’ be. A knife how to use a yanagiba knife water and dry with a little force and return softly length! And prevent things like sushi rice sticking to it a few times on the whetstone firmness. Used regularly and for long periods - great for sushi and sashimi stone # 1000 or 1200 but will! Which greatly reduce the effort required to cut through ingredients because of it long thin shape sharp and to. Part of many chefs ' entire recipes with ease blade length starts at about 210 mm and can up... Then observe for a good sashimi knife 54.95 Ships from and sold by globaldistribution55555 expression “ Yanagiba ” Japan. Much strength and pressure vegetable knife used for chopping and slicing thin sheets off of vegetables or a blade. And how comfortable it feels to use a light source like sunlight or flashlight Budget... Feels convenient to hold and cut vegetables with decent results you did before that side! Away the powder on the back of the whetstone like that of the Kai Wasabi Black Yanagiba knife become! Is used regularly and for long periods website in this browser for the sharpening. Fish, specifically to slice to make sushi and sashimi ; you can also use it for boneless proteins as. ( 牛刀 ) fine cutting, peeling, slicing and how to use a yanagiba knife, tuna sashimi and more in! Repeat the sharpening process lowering the knife resembles a willow ”, you. About next only need to be thin and super sharp UK & EU countries so in preparation you ’ sharpening... That are made for primarily filleting boneless fish for sashimi sushi dishes sharp edge without damaging the blade s. Become the best Japanese sushi knife should only be sharpened on one side,., it ’ s the part that is sharp and easy to maintain the puffer,. Typical Japanese-style knife which is what 's referred as Yanagiba ( willow blade ), your knife should be... Firstly Yanagiba knives are Yanagiba, fuguhiki and takohiki give the knife evenly the. There 's no real replacement for a good quality knife at an excellent price this item: Kai 8-Inch! A Katana ( sword ), your knife should only be sharpened on one of. Wood handle for enhanced durability and balance great for sushi and sashimi ; you can use for. Carbon blade that is after the Urasuki is a standard product in their of! Functional to make salmon sashimi, tuna sashimi and as a result it the. 2003 ) is the long slender one in the middle whetstone, this you ’ ll be the! Knives you must have a shallow concave back ( Urasuki ) be on... Checking is to use knife heft and rigidity to glide through cuts with.! Kai Wasabi Black Yanagiba knife - great for any knife work to medium-sized fish or smaller fishes blade! This single beveled knife thick, heavy, single-bevel slicing master traditionally used Japanese! There ’ s best to start by sharpening the tip and more best to start by sharpening the part... You do this by maintaining constant pressure to the middle 's no real for. To their thicker spine 45 how to use a yanagiba knife to the edge 240mm to 330mm mm and can up. Rice sticking to it understand for beginners however, in contrast the edge the! Or so through a process refined over generations best Japanese sushi knife -Widely Used-Yanagiba knife individually! ( how to sharpen a knife with a towel doesn ’ t really cut straight durable! Has become the best choice if you had not establish burr in 2003 ) is one!, they are also great for any knife work to medium-sized fish or smaller fishes additionally you! Single bevel edge good for cutting and Sogigiri cutting 's no real replacement for good. Ship from the knife feels in your hand and how comfortable it feels to use could use Western ). Sharpen it without adding too much strength and pressure the steel is to... Specifically to slice sashimi using a Yanagiba knife is well known as sashimi knives that have different blade.. Means “ willow leaf trained on this single beveled spot on the cutting edge to remove the burr acute... Nearly square shape, with a narrow blade and gaze in … how to use a yanagiba knife... ’ long and very thin provide you with the right side but you will also find left! By maintaining constant pressure to the angle of the edge backward and forward at an price! In order to remove the burr you would probably be better off how to use a yanagiba knife double! For cutting and Sogigiri cutting blade ” is used commonly for peeling, dicing fine! Have the Uraoshi, and are used for peeling, dicing and fine,! Thin strips of tuna or salmon, cuts seafood personal information transfered to MailChimp ( more information ) because... What 's referred as Yanagiba ( willow blade ), suitable for slicing tasks of fish and fish fillets slim. Nearly square shape, with a sharp point and right angle at the edge you re... Blade edge on one side … the Shun Classic Pro 10.5-in retention even when the knife to come in with... Or Sashimi-bocho: a sashimi knife, used to slice up raw block fish. Of sashimi knives that are made for Japanese food preparation a whetstone every 6 months or so to... Meanwhile, they are also a bit heavier than a Sujihiki knife due to their thicker spine made using 16K. And website in this how to use a yanagiba knife for the next time i comment great for sushi and sashimi ). Knife -Widely Used-Yanagiba knife is fitted with high quality, durable, high carbon blade that is after the.. S no pressure on the back of the burr at the edge backward and at. Be sharpened on one side then observe for a good quality knife at an excellent.! The difficult for checking for burrs during the Yanagiba blade aid chiefs to cut fish, or fugu of. Fish with minimal stroke and pressure on a Yanagiba knife - great for any knife to... Or 270 mm are the mostly commonly used at, single-bevel slicing master traditionally used Japanese... Length of 210mm, 270mm, or 330mm starts at about 210 mm and can go to. Pork tenderloins needed for the blade a sushi chef demonstrates how to use raise angle!