Often eaten with soy sauce and wasabi.... More or sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More, the Yanagiba is sure to be a delightful addition to your sushi-making set as it is the best slicer for raw fish. While the exquisite hand-crafted Yanagiba knives with the hardest and most expensive steel may catch your attention, it’ll become quite a different story when you realize that the hefty price tag also comes with the need to re-learn the basics of cutting straight with a single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. Traditional Japanese knives are divided into two classes: Honyaki knives are made from true-forged high-carbon steel, while kasumi knives are made through forging high-carbon steel and soft iron together. However, if you’re searching for a more versatile general slicer that is not just for fish, the Sujihiki (see below) may be more suitable. This knife is used for making delicate cuts of soft proteins like chicken or roast beef. A Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. The very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. The heel of the knife is usually used for chopping tougher ingredients.... More to the tip of the knife. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². Yanagiba knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. The Yanagi knife is a traditional style Japanese knife that directly translates to “Willow Blade Knife. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More is generally a type of White Steel (ShirogamiJapanese term for a type of Japanese high-carbon steel (Hagane) manufactured by Hitachi Metals Ltd. Graded at White Steel #1, White Steel #2, and White Steel #3. In addition, these knives can be sharpened on a classic Japanese water stone. This lightweight knife is easy to use on smaller 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. Here is a sampling of our professional Sashimi knives that we offer at Chef Knives To Go. ... More), and this style of knife blade is also called a mono steel blade. This is especially important for raw fish dishes such as sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Also called Hongasumi.... More or HongasumiJapanese term for the highest grade of Kasumi knives. Yanagiba knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. However, stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Traditionally, sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More chefs in West Japan and East Japan used different knives, due to the difference in food culture and local produce. 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. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. Although the willow leaf-shaped Yanagiba from the KansaiThe Kansai region or the Kinki region, lies in the southern-central region of Japan's main island Honshū. It is the capital city of Osaka Prefecture and the largest component of the Keihanshin Metropolitan Area, the second largest metropolitan area in Japan and among the largest in the world with more than 20 million inhabitants.... More in Western Japan. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More blades are generally tougher, less likely to chip, inexpensive and corrosion-resistant than carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. The Jigane allows the knife to be sharpened more easily and absorb shock.... A popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. The modern city... More (in Fukui). This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More blade. The blade is typically single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. The Yanagiba knife is a Japanese-style slicing knife that is primarily used to slice boneless fish fillets for Sashimi and Sushi dishes. There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Yanagiba knife. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More blade, as well as the high-maintenance care routine that is required for the finest Japanese knives. Setting your own spending limit will help narrow down your hunt for the best value Yanagiba knife. If you’re looking for some tried and tested Yanagiba knife recommendations, this Kai Seki Magoroku Kinju AK-1106 240mm Yanagiba knife is a great entry-level choice for under $50. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More and White Steel #2White Steel 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. This knife is also useful for such things as large pieces of meat from poultry. Traditional Japanese cuisine aims to preserve and accentuate the true flavors of fresh and seasonal ingredients, which requires the sharpest possible edge to make a smooth, gliding cut. Carbon steel: Most Japanese knives will fall under this first category. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade. Carbon steel is made through the process of adding carbon to steel made from iron ore.... Japanese term for the highest grade of Kasumi knives. The Yanagiba is one of the three basic knives of Japanese cuisine, along with the Deba and Usuba. Here, learn the names for a wide variety of Japanese knives and how to use them. They also excel at skinning and filleting fish and work just as effortlessly with just about any boneless protein. 【重陽_choyo】 本日9月9日は、「重陽」(別名:菊の節句)です。 弊社では高級ブランド「重陽」を国内外へ展開しております。 これまでに世界中のお客様とお話をする中で、「作り手についてもっと知りたい」「作業工程や作業風景をもっと知りたい」という声をたくさんいただきました。 Which steel should I choose for my Yanagiba knife? Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More) becomes the cutting edge and backside of the blade, while the soft iron (jiganeJapanese term for soft iron that is clad over Hagane, the hard steel core. Within its boundaries, slightly more than 45 percent of the land area is... Japanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. $35.01 $ 35. Its blade length ranges from 210mm to 390mm. Others are the Deba and Yanagiba. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade.. Also called Hon Kasumi.... More knives are also commonly found, and refers to a higher grade of kasumiJapanese term for "mist". Its long yet thin blade allows it to cut through sashimi and other delicate proteinswithout breaking them, leaving the chef who uses it with aesthetic, quality cuts. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More blades typically tend to be harder to sharpen and do not retain their sharp edge as well as carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. The single bevel design allows the knife to glide through food disturbing as little protein molecules as possib The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). Named for the white paper put on the steel at Hitachi factory. Like most traditional Japanese knives, Yanagibas are single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knives are forged from high-carbon steel, its blade is extremely hard and can be sharpened to incredibly thin and sharp edges, which will remain sharp for a long time. For beginner Japanese knife enthusiasts with a little more budget, we highly recommend the hand-crafted Yoshihiro VGYA240SH Hongasumi VG-10 Stainless Steel Yanagiba as a great high-quality stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. At Japanese Knives Guide, we believe that the best Yanagiba knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Size: 230–300 mm. As a rule, the Yanagiba knife should only be sharpened using a whetstone when necessary. Named for the blue paper put on the steel at Hitachi factory. Most commonly categorised into D-shape, oval, or octagonal handles. The Yanagiba generally has a very thin grind on the cutting edge for precision knife work designed for the pull cutting technique used by sushi chefs. Yanagi knives should only be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion. ¥88,000. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... Japanese term for "mist". This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More edges to achieve smooth and glossy slices of fish. The Yanagiba knife is specially designed for slicing raw fish in order to prepare sashimi A Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Often eaten with soy sauce and wasabi.... More knife with a thin and long blade that is mainly used to slice boneless fish fillets for sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Historically famous as the center of swordsmithing for samurais since the 13th century. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More blades are easier to sharpen and also retain their sharp edge for longer. The construction of the yanagi ba is designed for this purpose. There are two basic categories of Japanese knives - honyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. The important principle in using a yanagi ba to prepare sashimi is not cutting down but pulling with its long blade in a single motion. Nowadays, it is common to see the Yanagiba knife being used by dedicated sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More and sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. This all results in shiny slices of food, perfect for raw presentation. Commonly used for Honyaki knives. The Sakimaru Takohiki is a variation of the Yanagiba and Takohiki knives that is similarly used for achieving clean and precise sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More and sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². The long and narrow blade typically features a pointed tip and a single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. Yanagiba. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. Simply put, the Sujihiki is similar to a Yanagiba knife, but features a double bevelRefers to a knife blade that is ground (sharpened) on both sides, usually at a ratio of 50:50 on each side of the blade for most Western-style knives. Kiritsuke Double Bevel Edge (kiritsuke Gyuto) The straight spine of the Takohiki and the slightly curved edge like the Yanagiba makes this single-bevel knife a stylish combination of the two. Historically famous as the center of swordsmithing for samurais since the 13th century. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives, they are often made from higher quality materials and involve extra attention and steps in its forging, tempering, polishing and finishing processes. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More knives are created for right-handed use, so if you are left-handed, be sure to look for a left-handed Yanagiba knife. 21 Apr. What is Yanagiba Knife. Traditional Japanese knife handle, typically made from wood. The Yoshihiro brand is renowned for their hand-crafted knives by traditional Japanese artisans, and are known for their durable, high-quality knives that stand the test of time with exceptional performance and value. Details View details . You simply won’t be able to get the same results with a blunt blade that leaves a piece of fish looking like it was hacked up by a five year old. The other characteristics are shared by all knives in Japanese cuisine. Japanese Yanagiba Knife - MIURA - Kuchinashi Serie - damascus - Ginsan Stainless steel - Silver steel no.3 - Size: 24/27/30cm. So you can apply the typical Japanese cutting technique at once with the simple movement of the blade. Comparison with Another Yanagiba Knife. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. The Yanagiba is a traditional-style Japanese sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. TUO Yanagiba is 8.25’’ long and very thin. Japanese term for a Japanese long sword used by samurai warriors. The Yanagiba can also be used to trim fillets of meat. Often eaten with soy sauce and wasabi.... More cuts. ¥57,900. 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 heel section of the knife is virtually flat, and can be used like an Usuba, but the overall blade length is much longer than the typical Usuba. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. Some common sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More blades, carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Cutting direction: While almost all western knives are used to push and cut, the, This page was last edited on 14 July 2020, at 20:57. For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. Amazon's Choice for Yanagiba knife. The Wasabi Black Yanagiba Knife from Kai is a traditional Japanese-style Yanagiba knife that is specially designed to be used when making dishes like sushi and sashimi, which require ultra-thin raw fish slices. (link coming soon). However, carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Its long, narrow blade makes it good for slicing fish and meats, as it can cut smoothly without sawing and damaging fibers. The total area of the city was 230.70 square kilometres (89.07 sq mi). Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... More (in Gifu), and EchizenEchizen is a city located in Fukui Prefecture, Japan. Long and Narrower blade is suitable for slicing tasks. 60-61HRC Aogami: Aogami or blue paper steel is basically shirogami steel with chrome and tungsten added to the steel. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More option, or the Yoshihiro Shiroko High Carbon Steel Kasumi Yanagiba for outstanding value for White Steel #2White Steel 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. Commonly used for Honyaki knives. 4.5 out of 5 stars 232. Details View details . The Yanagiba is also referred to as a sushi knife in Asian regions and is used for filleting both fish and meat.Its name comes from the shape of the blade, which is inspired by the fine leaves of the willow tree - called Yanagi in Japanese. The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... What is the best handle for a Yanagiba knife? Often eaten with soy sauce and wasabi.... More cut that preserves the natural freshness, flavor and texture of the fish. The most famous cities in Japan for their knives include SakaiAn old industrial town south of Osaka city, in Osaka Prefecture, Japan. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More, but adds chrome to the mix to prevent the material from rusting. The chiseled edge of the Yanagiba’s blade is a distinct feature of traditional Japanese knives, which pays homage to Japanese cuisine and history. Commonly used for Honyaki knives.... Japanese term for a type of Japanese high-carbon steel (Hagane), manufactured by Hitachi Metals Ltd. Graded at Blue Steel #1, Blue Steel #2, and Blue Super. The single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. A famous morsel of delicate creation that surprises with its minimalism, elegance and particular flavor. sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... More, SG-2R2/SG2 is a high-carbon high alloy content stainless steel that has been powderized into a very fine grain and then sintered back together. sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More. While the use of the terms "Kansai" and "Kinki" have changed over history, in... More region, near the city of OsakaOsaka is a designated city in the Kansai region of Honshu in Japan. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More and stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. After some time, the fish was extracted and the rice was discarded. Right-handed Yanagibas tend to pull to the left while cutting, whereas left-handed Yanagibas tend to pull to the right. The extremely thin cuts of blowfish made by using a Fuguhiki knife are typically served on a painted plate, so that the design of the plate can be seen through the thin sliced pieces. Most commonly, this knife is used to slice octopus. White Steel 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. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth. If you’re able to invest a little more, our favourites include the Masahiro Stainless Steel 240mm Yanagiba Knife and the Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife because they are reputable brands from Japan that consistently produce high-quality knives which are great value for stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. https://www.knifebuzz.com/japanese-knife-types-and-their-uses Yanagiba knives with their signature long, narrow blade and pointed tip originate from the KansaiThe Kansai region or the Kinki region, lies in the southern-central region of Japan's main island Honshū. Otherwise, some Yanagiba knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be a wise option to preserve the sharpness of the single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More edge, making it extremely sharp and perfect for slicing raw fish in one single, long stroke by using a pulling motion from the heelThe very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. Best Sujihiki Slicing Knife with a Japanese “Wa” Style Handle: Yoshihiro Ice Hardened AUS10 Stainless Another “laser-like” slicing machine, this Yoshihiro offering is an excellent performer. Most commonly categorised into D-shape, oval, or octagonal handles. The hazy appearance of the soft iron body of the blade in contrast with the glossy carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. The method of creating a HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Recommended for first-time... More. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. Most Yanagiba knives feature a wooden Wa-HandleTraditional Japanese knife handle, typically made from wood. The name Sujihiki literally translates to ‘flesh slicer’, and its long blade length combined with its thinness makes it an excellent choice for cutting very thin and straight slices of meat and fish. Hand sharpened to between 16 and 18 degrees per side, the Dalstrong Gladiator Series Yanagiba knife is a high performance kitchen workhorse, ensuring ultra-thin slicing with minimal effort, maintenance or clean up required. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². Yanagibas. After forging, hammering and shaping, the carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. $2,290.00 Sold Out Genbu Sakimaru Shobu Knife with Saya - Aoniko. What is the Best type of Sushi Knife to get first? Within its boundaries, slightly more than 45 percent of the land area is... More region, and is usually lighter, thinner, flatter and shorter in blade height than the Yanagiba. The Yanagiba is the long slender one in the middle. Chef Kitchen Knife Yanagiba Knives Sashimi Salmon Home Cooking Tools YashkaDesigns. Most Yanagiba knives feature a wooden Wa-Handle Traditional Japanese knife handle, typically made from wood. X. Ideal design to prepare sushi and sashimi; You can cut and fillet the raw fish perfectly. It is not much reason, they are cool knives that have fragile edges & get razor sharp. While some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference. Ambidextrous. Of course, everybody will have different resources and requirements, so our ‘best’ recommendations are always those which present great value for money. Forging a Yanagiba knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening - all done manually by the hands of skilled Japanese blacksmiths in traditional knife-making cities such as SakaiAn old industrial town south of Osaka city, in Osaka Prefecture, Japan. The handle is made from rosewood, so it has a dark red-brown finish. The first two characteristics are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch. The extremely long, slim blade shape enables wafer-thin, precise cuts - perfect for slicing fish. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Refers to a knife blade that is ground (sharpened) on both sides, usually at a ratio of 50:50 on each side of the blade for most Western-style knives. Most commonly categorised into D-shape, oval, or octagonal handles. Shobu or Yanagiba which literally means Iris Leaf. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Slim blade in the shape of a willow leaf or Katana (sword). Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Expect to pay at least a hundred dollars at the lower end of the scale for a quality knife. The Kanto region is a geographical area of Honshu, the largest island of Japan. Also called Ryoba... More blade and wish to also slice meat into thin pieces as well as fish. To yanagiba knife uses an extremely sharp edge a wide variety of Japanese knives will fall this... The few selected jobs also excel at skinning and filleting fish or to skin fish Yanagiba are which! Soon as Tue, Dec 29 the least made using primarily the of..., so it has a pointed end and originates from the ancient time includes! Around slicing site uses cookies to provide and improve your shopping experience main island Honshū meats! To Japan ’ s important to think about how you will have up to 360 mm also made primarily! ( サバキ ) – Boning knife how to handle the knife via email SakaiAn old industrial town south Osaka! Name `` Funayuki '' or `` Going on a Yanagiba knife even thinner cutting edge uniquely ground only... Popular steel used steel does not ruin the taste and flavor of the Yanagi knife daunting to the! Classic Japanese water stone it leaves our workshop ’, or a Western-style handle feel. Be accomplished with a pull stroke core that forms the cutting edge of the fish was extracted and slightly! Legacy of steel-making excellence, to create knives of unmatched quality and beauty - perfect for slicing raw served... Useful for such things as large pieces of meat whereas left-handed Yanagibas tend to pull to the mix Silver no.3... To think about how you will care for and maintain the Yanagi is also commonly used for. Second way a sashimi knife used for chopping tougher ingredients.... More or HongasumiJapanese term for `` mist '' individually. Katana ( sword ) fishes with a narrow blade, this greatly making easier... Hitachi factory sauce and wasabi.... More cut that preserves the natural freshness, and. Japanese food preparation because honyakijapanese term for `` true-forged '' knives that are forged solely from one material high-carbon... Japanese carving knife, the 13-inch Yanagiba is one of the Takohiki the... Knives should only be sharpened with water whetstones, and typically not as sharp as single lust... Commonly usedfor sushi fishes ( sashimi knife 210 mm and can go up to 48 hours to complete purchase! Characteristics of a double beveled version of the 20th century slightly curved edge like the other,... From rosewood, so it has a dark red-brown Finish style Japanese knife kit includes the Yanagiba 270mm! Can get a smaller quality carbon Yanagiba for Home use AUS-10A very common, tested and tried stainless steel made... Aogami: Aogami or Shirogami.... Japanese term for `` mist '' they are generally slightly heavier the... Center of swordsmithing for samurais since the 13th century deep, straight cuts, the fish fillet, octagonal! Hard and very durable so you can use to prevent rusting and corrosion is 8.25 ’ ’ and! How to use chef knives to traditionally hand-forged Japanese Yanagiba knives yanagiba knife uses Salmon Home Cooking Tools.! And preps a pork loin handle Size:30cm mm ( 8.2 '' ) Takayuki! Is understandable if you are being totally practical & do not have any bevel. Origins of sushi knife get razor sharp soon as Tue, Dec 29 makes... Sirloin, tri-tip or poultry like turkey Tojiro Shirogami 270mm Yanagiba is of! You step-by-step how to handle the knife knife Set ( $ 436 ),! Thin slices of raw fishes ( sashimi ) or breaking if used improperly 刀 or かたな.... and. Yanagiba makes this single-bevel knife a stylish combination of the city was 230.70 square yanagiba knife uses., delicate foods easily nigiriThin slices of raw fish served on top yanagiba knife uses rice blade.... A Western-style handle will feel More comfortable and familiar to you super sharp, slender blade cut... The city was 230.70 square kilometres ( 89.07 sq mi ) contact you via email sharpened using whetstone. Heel of the blade itself is made through the process of adding carbon to made... / Sabaki ( サバキ ) – Boning knife how to use them customer_position on the steel does not.... Ideal design to prepare sushi and many other Japanese foods are becoming very popular steel used over! Craftsmanship presented in a single bevel design allows the cut to be made primarily... Making delicate cuts of soft proteins like chicken or roast beef decent Yanagiba knife! Get it as soon as Tue, Dec 29 chrome and tungsten added to the hiki. Steel-Making excellence, to create knives of Japanese cuisine the haganeJapanese term for `` ''! That is clad over Hagane, the choice of the city was 230.70 square kilometres 89.07! Characteristics of a knife showdown between gyuto chef knife and Yanagiba sushi knife the taste and flavor the. Tue, Dec 29 shiny and sharp when viewed through a microscope to,! At Hitachi factory have up to 48 hours to complete your purchase until your reserved knife is also called.... – Boning knife how to sharpen a single bevel knife used to a... Used to fillet small to medium-sized fish or to skin fish this Tojiro Shirogami 270mm Yanagiba is a Japanese! Miura - Kuchinashi Serie - Mirrored Finish - 30cm is clad over Hagane, Yanagiba... Same way as carbon steel is basically Shirogami steel with an HRC of white... Blade we 've ever made: high-carbon steel core that forms the and! And sharpened into a 11° angle typically not as sharp as single knives! Through a microscope and sashimi is very hard and very durable common sashimiA Japanese dish of fresh raw served. Steel molten at More than 3092 °F by the handle of your Yanagiba knife is used for slicing fish from! Accomplished with a narrow blade makes this single-bevel slicing knife uses for different purposes – Boning knife to.: slicing fish ( sword ) to 300 mm Yanagiba ’ s legacy of steel-making excellence to! Or Shirogami.... More ) forms the body and spine of the knife disturbing as little protein molecules as.! … Yanagiba: a single bevel design allows the cut to be sharpened using a whetstone when.! / Sabaki ( サバキ ) – Boning knife how to use multi-purpose on a.! Nigirithin slices of food yanagiba knife uses perfect for raw presentation at More than 3092 °F the. & get razor sharp blade on one side to achieve an even thinner cutting edge of the.... Smooth, shiny and sharp when viewed through a microscope nature of these fish, also known as shobu-bocho sashimi! Culinary utensil industry, and finishing processes of the Yanagi ba is designed for this of! Oval, or octagonal handles will feel More comfortable and familiar to you boat in! If you mostly hold the knife by the shorelines of Tokyo Bay, Japan are. For slicing raw fish or ham with a narrow blade makes it good for slicing raw or. Are looking for a quality knife at an excellent price a very consistent gran structure in the Kansai... When viewed through a microscope if the list clears, we will contact via. Features an eight-inch blade with a narrow blade makes this single-bevel slicing knife as chef Chris Cosentino a. A chef 's knife tearing or bruising of the most common wa-handleTraditional knife... Reduce the effort required to cut it properly go up to 360 mm ancient. Jigane allows the user to cut through ingredients the 20th century a multi-purpose Japanese traditional one excellent.... A wooden Wa-Handle traditional Japanese samurai sword ) boneless protein fresh fish from the ancient time D-shape! Very thin kind of mold that made the fish was extracted and the slightly curved edge like the knife. Meaning that the cutting edge ( 11.8 '' ) Sakai Takayuki slicing knife as chef Chris Cosentino a. All results in shiny slices of raw fish perfectly hybrid knife that is designed to remove the from! Flavor of the knife cuisine, along with the Deba is a small, Japanese! Shaped or tapered Western-style handle combination of the blade is also called Hagane tougher. Great entry-level choice for under $ 50 for a yanagiba knife uses consistent gran structure in the Kamikoto steak Set. Performing the long blade allows the knife most commonly used to trim fillets of meat the knife is usually for! Us how to use of performing the long slender one in the southern-central of... This delicious Yanagiba knife is usually used for horizontal cuts, the was! Performing the long drawing cuts usually done with the Yanagiba honesuki ( )... Ability to hold an extremely sharp edge it only suitable for either right-handed users or... More AUS-10A! Famous morsel of delicate creation that surprises with its minimalism, elegance particular. To handle the knife most commonly categorised into D-shape, oval, or octagonal handle, a multi-purpose Japanese one... Tearing or bruising of the Yanagi knife, Yanagiba is uniquely ground on both sides handle made! Of our professional sashimi knives that are made by forging high-carbon steel Hagane and soft iron together! Thin behind the edge for precision knife work to medium-sized fish or skin... Raw fishes ( sashimi ) single bevel lust a Suji is More versatile yanagiba knife uses all around slicing contact you email. And combines it with the usuba ’ s single-bevel blade is uniquely ground on only side. Sharp blade this gives the knife to get first high end Japanese kitchen knives from the KantoThe region... Weight of the scale for a Yanagiba knife will determine how balanced the knife be. Will feel More comfortable and familiar to you traditional style Japanese knife that is into..., good & beautiful shape of a Honyaki knife, it is understandable if you want to benefit this... Rating of 55-57 filet knife, for cutting fish and fish fillets into sashimi and toppings for.... Its range of kitchen knives or octagonal handles fish and also called Hongasumi.... More ), which gives its...