For customers seeking their own Dream Yanagi, we offer a Special Order Service where you can specify your desired blade measurements and also choose from a variety of steels, construction methods, and handles.Yanagiba are available in variety of blade lengths, typically ranging from 210mm up to 360mm, with the 270mm, 300mm, and 330mm sizes being particularly popular. You can select the blade materials in “Kasumitogi … The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Just be ready to keep it sharpened and well cleaned and dried after each use. For more detailed information about steel components, their hardness and other traits, check this guide. Knife Type: Yanagiba Steel Type: Blue #1 Carbon Handle Type: Octagonal Ho Wood Construction Type: Clad Hand Orientation: Right-Handed Handle Length: 134mm Handle Height: 23.29mm Handle Width: … One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. 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. You can … Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) 4.3 out of 5 stars 162 $239.99$239.99 Get it as soon as Fri, Aug 28 Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. If stored for an extended period of time, you should put vegetable oil on the blade and wrap it in a newspaper. In most cases at home you will probably obtain your fish in blocks and most likely frozen, so the need to remove the head and fillet a fish is unlikely. By creating a steeper angle on the front face blade edge than on the back side, a thinner cutting edge is created which gets closer to the sharpness of the traditional single-edge sushi knife design. You cake a look at some Yanagiba’s here. Much sharper than can be accomplished with a traditional western style knife which is honed equally on both sides and are known as double-edged knives. Mostly its a matter of personal preference. Made-in-Japan Thousands Selection of Kitchen Knives --- Sashimi and Sushi Knife series --- with Excellent Design and Unparalleled Tradition. Yanagiba Knife(For Sushi & Sashimi) The Yanagiba Knife is for cutting Sashimi (sliced raw fish and seafood), and is also known as the Sashimi Knife. Additionally Yanagiba sushi knives usually has blade length of 210mm, 270mm, or 330mm. This sharpening on one side is known as Kataba. Definitely suggest getting one cause I tried making sushi with a regular chef knife…man that was a struggle. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. There are basically 3 different types of steel used to make a Yanagiba, but they actually apply to the Deba and Usuba also. The Yanagiba is a thick Japanese chef knife used as a professional sashimi knife The Sujihiki is thin and light Japanese kitchen knife … From London with ❤. It has a square blunt edge on the front that is most popular in the Kanto region of Japan or more easily recognised as the area around Tokyo. Our next pick is the Kai Wasabi Yanagiba 8 1/4-inch sushi knife which performs every bit as beautifully as it looks. This sushi knife is not really a required item for a home sushi chef, but it certainly makes their life easier. The JapanBargain S-1553 Knife … US$15 for Europe and other Countries in the world. The main Japanese influence is that instead of being ground 50:50 (or like a “V”) typical of standard western knives, they are ground to a thinner asymmetrical edge with ratio’s like 70:30, 60:40 and 90:10. Yanagiba - Sashimi Knife For perfect cuts of sashimi Nothing slices sashimi like a perfectly sharpened Yanagiba. So now that you know the main difference between the two let’s look at the most common styles in each group: Sushi Chefs generally use 3 different kinds of knives when making sushi: The Deba is a small, wide, curved Japanese carving knife that is designed to remove the heads from and then fillet the fish. The Yanagiba / Sashimi Knife is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The Usuba sushi knife in general is most popularly used for chopping and slicing razor thin sheets off of vegetables for Katsuomuki. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.Yanagiba roughly translates in to English as "willow-leaf blade", a simile which perfectly describes the long and slender leaf-shaped blade of the knife. This kind of knife is specially designed to be pulled in one direction, the goal of which is to sever the cut in one swift motion beginning at the heel of the knife and ending at the tip. The Kai Wasabi Black Yanagiba Knife is Our Pick for the Top Sushi Knife. The Shikisai series are traditionally forged knives with Japanese beauty, which work well for first time users as well as more experienced chefs. One thing that makes traditional Japanese knives different from Western ones is the fact that many types are honed only on one side; the right side. Slim blade in the shape of a willow leaf or Katana … Just $10 USD for US, Canada, Australia, Asian countries. We supply a wide range of top quality Seki City; the Japanese cutlery capital where fine knives are produced using over How To Sharpen Yanagiba Japanese Sushi Knife 関連する記事 Sashimi and Crackers? We’ve prepared this short guide to clear these things for you. division of The Kencrest Corporation. And if money is not an object, and you want some of the benefits of stainless steel but the ability to sharpen the blade to a higher degree then one of the composite steel knives may be worth looking into. Either way it comes down to what you want, need and can afford. © 2020 Japana Limited. As with everything in life, the choice will come down to personal preference. The remainder of the blade is then used to lay against the bones of the fish to remove the fillet. Yanagiba Design: Subsequently a Yanagiba knife is single beveled. Miki M503 Yanagiba (Fish knife), 270 mm Miki M503 Yanagiba, 270 mm, This Japanese sushi knife has a Sanmai forged blade with core steel from Japanese Shirogami # 2 steel ("white steel") (non-stainless) … The length and shape of the blade allows it to slice through an ingredient in long … They come in varying sizes starting from 4 inches (10cm) all the way up to 12 inches (30cm) long. You can take a look at some Deba knives here. Obviously, for a left handed person, they would have to special order the knife honed on the left side. It could almost be best described as a cross between a meat cleaver and a chef’s knife (gyuto). Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. A good sushi knife or sashimi knife is a very nice utensil to have when you are making sushi or sashimi at home. The narrow blade … Sashimi Sushi Knife- Nego Yanagiba Knife 8.5 Inch Sharp Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing, German High Carbon Stainless Steel with Ergonomic Handle- Cooking Chef Knives 4.5 out of … Hinomaru Collection Sekizo Japan Quality Stainless Steel Non Stick Yanagiba Sashimi Sushi Knife Chefs Knife 13.75" Itamae Sushi Chef Knife With Natural Wooden Handle Made In Japan (With Holes) SETO Japanese Chef Knives: Damascus Forged Steel from World Famous Seki, Japan (I-7: 210m/ m: Sashimi Knife) Although you can use a multi-purpose sushi knife for the whole process, advanced chefs will seek the best sashimi knife … Check Out Our Comprehensive Review Here and Become a Master Sushi Chef Today! No pushing action is recommended as this would ruin the smoothly cut surface of the meat and probably tear it. They are normally used by professional Japanese chefs. 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