Yanagiba: the “standard” sashimi knife, used to slice up raw block of fish and fish fillets. Similarly when you’re sharpening, your knife should be in a 45 degree to the whetstone like that of the picture above. The sleek handle gives a good grip and feels convenient to hold and cut. But the other side of the sushi knife does not need much sharpening. It is an important part of many chefs' entire recipes. When you’re sharpening right on the edge, you should be able to notice the burr on the opposite side. Use first one to cut raw fish with wide plates. 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. Now simply all you need to do is apply adequate pressure and hold the knife evenly on the whetstone with firmness. There are a variety of different styles of sashimi knives that have different blade designs. The Yanagiba is a thick, heavy, single-bevel slicing master traditionally used in Japanese cuisine to prepare raw fish. 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. Yanagiba means "willow leaf blade". The Yanagi knife is a long slicing knife used for thinly sliced sushi and sashimi. Then observe for a reflecting light as you rock the knife from side to side. The fuguhiki is specifically designed to fillet the puffer fish, or fugu. 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 … Uses? 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. The steel is manufactured to provide extreme edge retention even when the knife is used regularly and for long periods. Yanagiba is our longest single-bevel Japanese slicing knife. They’re a “handed” knife, meaning they have a different construction for either right or left handed people. Additionally as your sharpening, try to raise your hand from your elbow rather than your wrist. Yanagiba have longer, thin blades, and are used for octopus or squid. It features a high quality, durable, high carbon blade that is sharp and easy to maintain. TUO Yanagiba is 8.25’’ long and very thin. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. Use the whole of the stone. 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 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. Finally when you’re done, then patiently work your way from the front of the blade to back to remove the burr as usual. 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. Yanagiba knives boast extremely thin blades that are on the right side but you will also find the left versions which are quite expensive. Finally you do this by maintaining constant pressure to the angle of the edge you’re sharpening. Yanagiba or Sashimi-bocho. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. 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. Care? First of all you need to begin establishing a burr on the knife before using a finer grit sharpening stone. The knife has a nearly square shape, with a sharp point and right angle at the tip. As a result it means the Japanese sushi knife should only be sharpened on one side. Yanagiba Design: Subsequently a Yanagiba knife is single beveled. Its shorter length is ideal for those starting to learn how to use the yanagiba slicer knife. Yanagiba sharpening process can be very detailed and hard to understand for beginners. About Us. a sushi chef demonstrates how to slice sashimi using a Yanagiba knife – Hirazukuri cutting and Sogigiri cutting. Asymmetric blade; Blade length: 270mm; Available in series: 600Pro Moreover, it lets you know you have finished creating a fine edge on one side of the bevel. 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. 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. The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. 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. Shobu or Yanagiba literally means Iris Leaf. what will the knife/knives be used for? 3. The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. 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