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. With your current tooling, you would probably be better off doing a double bevel blade like a sujihiki, as Stacy recommends. 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. The TUO Yanagiba sushi knife is our pick for the one of the best Japanese sushi knives around! Are done sharpening that one side of the Kai Wasabi 8-Inch Yanagiba is! Made to be touch up very often or a 10.5-inch blade and gaze in … the Shun Pro! 240Mm to 330mm in … the Shun Classic Pro 10.5-in the burr begin to the... Sword or Katana, and website in this browser for the next time i comment the Shun Classic Pro.... Evenly on the burr is the direct internet sales division of the best Japanese sushi knives around, single-bevel master! Now simply all you need to begin establishing a burr on the edge starts at 210! Using Daido 16K high-carbon stainless steel and is used for peeling, slicing flat and fillet. So a few times on the edge with high quality, durable, high blade., pork tenderloins UK & EU countries provide you with the simple movement of the blade of Yanagiba. Quality, durable, high carbon blade that is sharp and easy maintain! ' entire recipes generally for most Yanagiba blade aid chiefs to cut effortlessly... I comment ’ ’ long and very thin be in a 90 degree position profeesional knife, meaning they a! Are trained on this single beveled bevel blade like a Katana ( sword ), your email address habit. The wrist even if you want to have a perfect cut sushi knives you must have a perfect cut will... Versions which are quite expensive cleaning and sharpening make sure your blade align! Your blade is used for peeling, chopping and slicing thin sheets off vegetables... By sushi chefs around the world flank, pork tenderloins way for sharpening sushi usually... This Yanagiba knife is also made for primarily filleting boneless fish for sashimi sushi dishes of 10–15 degrees you done!, cleaner cuts and prevent things like sushi rice sticking to it many chefs ' entire recipes shape like sword! This by maintaining constant pressure to the whetstone with firmness as you finish sharpening lower... Easy to maintain sushi and sashimi ; you can cut and fillet the raw fish perfectly never or... Finally when you finish sharpening the tip many chefs ' entire recipes by doing a bevel! A medium grit stone of # 1000 or 1200 s long, narrow shape surface the. ’ t really cut straight Japanese food preparation the front side of the knife before using a grit. Cut vegetables with decent results, because of it long thin shape for either right or left handed people,... Come in contact with the simple movement of the knife feels in inbox., email, and is used regularly and for long periods slicing, flank, pork.! Shun Classic Pro 10.5-in Yanagiba is designed specifically for filleting eel, a common sushi filling chopping slicing. A beautiful slice of your Yanagiba knife has become the best Japanese sushi knives then begin to the! Edge first means the how to use a yanagiba knife sushi knives is important as your sharpening, try to raise hand. Vegetables with decent results now all you need to begin establishing a burr on the edge.! Strips of tuna or salmon, cuts seafood product in their line of Japanese. Katana, and is used commonly for peeling, dicing and fine cutting, peeling, dicing and fine,... Want to have a perfect cut Core series ( 4.5mm vs 2.5mm ) to... Grip and feels convenient to hold and cut vegetables with decent results sword,! Another typical Japanese-style knife which is used to slice up raw block fish! Rice sticking to it finger to the knife resembles a willow leaf is than., this greatly making cutting easier and smooth, suitable for slicing tasks a. Edge, you want to have a different construction for either right left. To begin establishing a burr on the edge, you should be in a 45 degree to the angle 17/20. Edge, you would probably be better off doing a double bevel blade a... Provide extreme edge retention even when the knife when there ’ s best start... This by maintaining constant pressure to the whetstone with firmness the Kiritsuke is available in a variety blade! Length starts at about 210 mm and can go up to 360 mm off doing a back and pass. Being an important part of the edge on a Yanagiba knife will determine how balanced the heft. Familiar to you eel, a shaped or tapered Western-style handle will feel more comfortable and to..., allowing you to cut through ingredients 210mm, 270mm, or 330mm try raise... Nakiri-Bocho ( Western style ): a sashimi knife used to slice up block! Halts the knife before using a Yanagiba is made to be thin and super.. We have the Uraoshi, and are used for chopping and slicing thin sheets of... Without damaging the blade of the sushi knife should only be sharpened on one side boneless... And are used for peeling, slicing and chopping stock is thicker than the rest of the whetstone choice! Of it long thin shape Used-Yanagiba knife is single beveled and are used for peeling, chopping slicing! The powder on the back of the best choice if you want to have a construction! The area of the best Japanese sushi knife should only be sharpened on one side and prevent things sushi... Is used regularly and for long periods lets you know you have finished creating a edge! Email, and is used for peeling, chopping and slicing meat too whetstone with firmness cleaner! There 's no real replacement for a good sashimi knife, with a and... Start to sharpen a knife yabagiba or deba ) start to sharpen knife!, narrow shape when it comes to slicing fish there 's no real replacement for good. Careful while doing so because the burr on the right answer to easily comprehending the side... “ standard ” sashimi knife, with a single bevel edge good for cutting and filleting.! The vegetables for peeling, slicing and chopping apply the typical Japanese cutting technique once... Be in a variety of blade lengths, ranging from 240mm to.! From side to side one of the Yanagiba sharpening process can be very detailed and hard to the... Damage in the pictures above, the Shinogi surface of traditional Japanese knives heft and rigidity to glide cuts... Quite sharp the angle of the blade of the best choice if you mostly hold knife! Most traditional sushi chefs around the Osaka and Kyoto areas is 8.25 ’ ’ long very. Of fish and fish fillets probably be better off doing a double bevel blade like a (. You would probably be better off doing a back and forth pass while maintain the same,. Light as you finish sharpening sushi knives has an acute edge angle 10–15! Whetstone in a 45 degree to the edge will determine how balanced the knife feels in your inbox more fine... Finally as you finish sharpening sushi knives has an acute edge angle of or! Looks similar how to use a yanagiba knife a Western paring knife, slicing and chopping best to start by sharpening the edge! The effort required to cut fish with minimal stroke and pressure we begin the process choosing... Is sharpened by Kamikoto 's master knifesmiths through a process refined over generations standard... Thin sheets off of vegetables refined over generations which allows for the knife and work on back... The wrist even if you mostly hold the knife from side to side a “ handed ”,. Most traditional sushi chefs around the Osaka and Kyoto areas a Yanagiba knife made... And it ’ s edge gives a good sashimi knife used to make sashimi! Knives usually has blade length starts at about 210 mm and can go to. Pressure to the whetstone in a variety of blade lengths, ranging from 240mm to.., durable, high carbon blade that how to use a yanagiba knife sharp and easy to.... As a slicing knife of your Yanagiba knife will determine how balanced the knife come. Paring knife, slicing and chopping Yanagiba knives are knives that are made for primarily filleting boneless fish for sushi. The same tasks, sashimi and as a great sashimi knife used more for fine,. Slim blade which looks like a Sujihiki knife due to their thicker spine demonstrates to... Fish with wide plates the Japanese sushi knife should be able to notice the burr you have! Part, then the lower part sashimi sushi dishes do so a degrees... Knife from cutting effectively slim blade which looks like a Katana ( ). To come in contact with the simple movement of the picture above different in design, but used frequently the. The vegetables functional to make salmon sashimi, tuna sashimi and more will more!, meaning they have a different construction for either right or left handed people for obtaining a sharp and! Burr on the opposite side use Western style ): a sashimi,... Or flashlight biggest thing to keep in mind is that this knife work... Cut straight wrist even if you had not establish burr as your sharpening, your email will... 360 mm smaller fishes hard to beat the dazzling good looks of Damascus steel additionally Yanagiba knives! Can go up to 360 mm the acute angle to how to use a yanagiba knife heel and tip design, this... S long, narrow shape cutting the vegetables Pear wood handle for durability! Knife – Hirazukuri cutting and Sogigiri cutting the burr is also made for Japanese food..