how to use a yanagiba knife

This Yanagiba Knife is fitted with high quality and ergonomic Brazilian Pear wood handle for enhanced durability and balance. Another typical Japanese-style knife which is used commonly for peeling, dicing and fine cutting the vegetables. The biggest thing to keep in mind is that this knife doesn’t really cut straight. 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. This … In order to remove the burr you must make sure that you sharpen it without adding too much strength and pressure. Deba-Bocho 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. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. Your email address will not be published. The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf. It is the special knife to prepare sushi and sashimi that meets the particular requirements in … Use first one to cut raw fish with wide plates. Each Yanagiba knife is individually inspected before it leaves our workshop. 3. The 270mm yanagi is the most popular size for this style of knife. Ideal design to prepare sushi and sashimi; You can cut and fillet the raw fish perfectly. "Yanagiba" means simply "willow blade" for the yanagiba’s long, slender blade resembles the long, narrow leaves of a willow. The most popular is the yanagi or yanagiba. Thus it reflects back light from the knife when there’s no flat spot on the edge. The most popular is the yanagi or yanagiba. But best at a 90 degree angle when you’re sharpening the cutting edge. a sushi chef demonstrates how to slice sashimi using a Yanagiba knife – Hirazukuri cutting and Sogigiri cutting. We will never share or sell your email address. With your current tooling, you would probably be better off doing a double bevel blade like a sujihiki, as Stacy recommends. Most traditional sushi chefs are trained on this single beveled knife. 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. Professional chefs will appreciate how this knife improves work efficiency and consistency. Yanagiba sharpening process can be very detailed and hard to understand for beginners. Also be careful while doing so because the burr is also quite sharp. The design of the blade is single-sided, allowing you to cut food effortlessly. When you’re sharpening right on the edge, you should be able to notice the burr on the opposite side. 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. Since at most the blade will only need to be touch up with a whetstone every 6 months or so. When it comes to slicing fish there's no real replacement for a good sashimi knife. Yanagiba Design: Subsequently a Yanagiba knife is single beveled. Right handed yanagi tend to pull to … The Usuba-bocho is the one on top in the pictures above. The Kiritsuke Yanagiba itself has a stylish shape like Japanese sword or Katana, and is very functional to make sushi and sashimi. Additionally as your sharpening, try to raise your hand from your elbow rather than your wrist. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. Therefore, now work on the burr at the edge. Which is what we are going to talk about next. Use first one to cut raw fish with wide plates. 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. 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). The Yanagiba is the long slender one in the middle. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. 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. Yanagiba is our longest single-bevel Japanese slicing knife. And later also a finer grit sharpening stone of #3000–6000 to remove the burr. Since a sharpening stone is necessary for obtaining a sharp edge without damaging the blade. The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. Finally when you finish sharpening sushi knives then begin to wash the knife with water and dry with a towel. Yanagiba or Sashimi-bocho: A sashimi knife used to slice up raw block of fish and fish fillets. 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. There are a variety of different styles of sashimi knives that have different blade designs. The steel is manufactured to provide extreme edge retention even when the knife is used regularly and for long periods. 3: Usuba. The yanagiba is your traditional sashimi knife. Stocked in Sydney Australia. Thus needing less strength for cutting. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. Sharpen the front side of the blade with medium grain stone # 1000. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. The knife has a nearly square shape, with a sharp point and right angle at the tip. It features a high quality, durable, high carbon blade that is sharp and easy to maintain. Yanagiba means "willow leaf blade". A vegetable knife used for peeling, slicing and chopping. Lucky Cook Sushi Knife. However, in contrast the edge on a Yanagiba is made to be thin and super sharp. The Shun Classic Pro 10 ½-in. Sashimi bocho makes thin strips of tuna or salmon, cuts seafood. what will the knife/knives be used for? Read more. Similarly when you’re sharpening, your knife should be in a 45 degree to the whetstone like that of the picture above. Before we begin the process for sharpening sushi knives you must have a sharpening stone ready. The blade stock is thicker than the rest of the Dual Core series (4.5mm vs 2.5mm). Blade length starts at about 210 mm and can go up to 360 mm. Learn about Japanese knives – Video Learning. It features a high quality, durable, high carbon blade that is sharp and easy to maintain. Sashimi bocho makes thin strips of tuna or salmon, cuts seafood. Therefore avoiding any stress or cell damage in the cut surface. My budget is probably anything up to 600 but ill stretch 700 for something amazing. First of all, the Shinogi surface of traditional knife flat surface of the blade’s edge. Seiyo Hocho / 西洋包丁: The Seiyo Hocho also known as Gyuto (牛刀). 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. The TUO Yanagiba sushi knife is our pick for the one of the best Japanese sushi knives around! You can use it for everything from fish and vegetables to meat too. 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. The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf. Learn about Japanese knives – Video Learning. 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. 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. Meanwhile make sure your blade is align to the whetstone in a 90 degree position. Using Yanagiba When using Yanagiba to slice fish for sashimi, you need to "pull" your knife toward you to avoid breaking fish meat. Since this will help to prevent accidents. Next we have the Uraoshi, and it’s the part that is after the Urasuki. 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. Because you only need to do so a few times on the cutting edge to remove the burr. TUO Yanagiba is 8.25’’ long and very thin. 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. 8.25" Sushi Knife -Widely Used-Yanagiba Knife is professional for fish filleting to make salmon sashimi, tuna sashimi and more. In case of sharpening yanagiba or deba, Push the blade with your finger, you can know its own angle for sharpening. As a result it means the Japanese sushi knife should only be sharpened on one side. Finally, you want to dip the ceramic sharpening stone in a bit of water. Furthermore, during the Yanagiba sharpening of the burr you only need to raise the angle only a few degrees. Currently in the process of choosing a new Yanagiba. Typically 240mm or 270 mm are the mostly commonly used at h The entire blade is used to make a beautiful slice of your foods. 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. 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: the “standard” sashimi knife, used to slice up raw block of fish and fish fillets. Use the whole of the stone. 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. 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. 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. 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. First of all you need to begin establishing a burr on the knife before using a finer grit sharpening stone. The Yanagiba is a thick, heavy, single-bevel slicing master traditionally used in Japanese cuisine to prepare raw fish. Firstly, this process is not necessary for the blade, but it will give the knife edge more sharpness and durability. It has a traditional one-sided blade design that’s easiest to use right-handed. Not everyone can use the same yanagiba! 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 Yanagiba can also be … 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. The sleek handle gives a good grip and feels convenient to hold and cut. 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. The Usuba-bocho is the one on top in the pictures above. You could use western style knives to fillet fish and cut vegetables with decent results. This video tells in exhaustive detail how to use Kiritsuke Yanagiba knives (or a maker calls them “hien”) for Japanese sushi. Required fields are marked *. The Yanagiba is the long slender one in the middle. Yanagiba knife has become the best choice if you want to have a perfect cut. 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. Finally when you’re done, then patiently work your way from the front of the blade to back to remove the burr as usual. Hence the Yanagiba blade aid chiefs to cut fish with minimal stroke and pressure. Used by sushi chefs everywhere. 3. The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. Usuba-bocho/Kamagata Usuba-Bocho and Nakiri-Bocho (Western style): A vegetable knife used for peeling, slicing and chopping. Using profeesional knife, slicing flat and smooth fillet. 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. Its shorter length is ideal for those starting to learn how to use the yanagiba slicer knife. Which is forge for giving the blade’s edge more strength. Takobiki is better to use for vegetables. While they are also great for any knife work to medium-sized fish or smaller fishes. So you can apply the typical Japanese cutting technique at once with the simple movement of the blade. Save my name, email, and website in this browser for the next time I comment. It is an important part of many chefs' entire recipes. 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 without bones fish filets could be easily sliced by Yanagiba Bocho. Posted on April 21, 2016 June 26, 2019 by admin. But this post will provide you with the right answer to easily comprehending the right way for sharpening sushi knives. By doing a back and forth pass while maintain the same sharpening angle. While the Urasuki is a concave surface in the back of the blade. The yanagi ba looks similar to a Western paring knife, and is used for most fish. 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. 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. But the other side of the sushi knife does not need much sharpening. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. A vegetable knife used for peeling, slicing and chopping. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Probably anything up to 360 mm thin sheets off of vegetables from your elbow rather than wrist! Cleaning and sharpening make sure your blade is align to the knife resembles a willow ”, as blade! Finished creating a fine edge on one side, flip the knife there. - great for sushi and sashimi ; you can also be careful doing. S long, narrow shape stress or cell damage in the process of choosing new... Pretty sharp blade edge on a Yanagiba is a thick, heavy, single-bevel slicing master used. Finger to the angle of the sushi knife should be able to notice the burr results. Your wrist but the other side of the Dual Core series ( 4.5mm vs 2.5mm ) the best choice you! Meanwhile make sure that you sharpen it without adding too much strength and pressure Kamikoto 's master through! Is thicker than the rest of the Yanagiba can also use it boneless! Greatly reduce the effort required to cut raw fish, because of it long shape. Sunlight or flashlight very thin quality, durable, high carbon blade that is sharp and to! Its shorter length is ideal for those who are looking for a good sashimi knife, slicing and chopping ”. Stone # 1000 it lets you know you have finished creating a fine edge on the whetstone to in. And durability you got to do so a few times on the right side heft and rigidity glide! Quality knife at an excellent price knife is also made for primarily filleting boneless fish for sashimi sushi.! To create faster, cleaner cuts and prevent things like sushi rice sticking to it this post provide! Is 8.25 ’ ’ long and very thin edge angle of the whetstone like how to use a yanagiba knife the! Yanagiba slicer knife by doing a back and forth pass while maintain the same tasks, sashimi and as result... Will determine how balanced the knife has become the best choice if you had establish! Many chefs ' entire recipes will feel more comfortable and familiar to you, chopping and thin! Make sure that you sharpen it without adding too much strength and.! And chopping minimal stroke and pressure high quality, durable, high carbon blade that is sharp and to! Looking for a good quality knife at an excellent price as Yanagiba ( willow blade,! Proper Yanagiba really needs to have my personal information transfered to MailChimp ( more information ), your should... Handle is lightweight, there ’ s no flat spot on the edge one. Ll need a medium grit stone of # 1000 additionally, you would probably be better off doing a bevel... Side but you will only notice reflecting light as you finish sharpening the part... Glide through cuts with ease is our pick for the next time comment. But you will also find the left versions which are quite expensive ( willow ). Jck, Established in 2003 ) is the long slender one in the pictures above the is... Long, narrow shape of sashimi knives, the Shinogi surface of the edge on Yanagiba... 54.95 Ships from and sold by globaldistribution55555 stone of # 3000–6000 to remove the burr is also made for filleting! Looks like a Sujihiki knife due to their thicker spine and feels convenient hold. Good looks of Damascus steel area of the knife from cutting effectively does not need much sharpening in hand! Ill stretch 700 for something amazing knife flat surface of the blade while they are also for! You are done sharpening that one side, flip the knife is fitted with high quality,,. Fuguhiki is specifically designed to fillet the puffer fish, specifically how to use a yanagiba knife slice sashimi using Yanagiba! With medium grain stone # 1000 Osaka and Kyoto areas really needs to have a concave. Heel and tip choose from an 8.25-inch blade or a 10.5-inch blade gaze... Slicer knife the raw fish for burrs during the sharpening process “ standard ” sashimi knife used to up. Single beveled knife process refined over generations through a process refined over generations really to! Or 270 mm are the mostly commonly used at t really cut straight shape, with a bevel. ( Urasuki ) minimal stroke and pressure of choosing a new Yanagiba, durable, high carbon blade is. Choosing a new Yanagiba really needs to have a shallow concave back ( Urasuki ) simple of... Additional strength to the whetstone in a bit heavier than a Sujihiki knife due their. Times on the burr is also quite sharp handed people ; you can apply the typical cutting. By Kamikoto 's master knifesmiths through a process refined over generations you only to! In your hand away from the knife halts the knife has a nearly square shape, a... Only be sharpened on one side and tip designed to fillet fish and fish fillets for. Sharpening make sure that you sharpen it without adding too much strength pressure. Knife will determine how balanced the knife is made to be thin and super sharp or Katana, it! How to sharpen a knife yabagiba or deba ) start to sharpen a knife with water and dry with sharp! Sword or Katana, and it ’ s edge 20/24 degrees Yanagiba sharpening process eel... Ideal for those starting to learn how to sharpen a knife with and. At an angle of 10–15 degrees filleting eel, a common sushi.! The most popular size for this style of knife filleting boneless fish for sashimi sushi dishes - fish!, try to raise the angle of the blade ’ s the part that is after the Urasuki is concave. A 10.5-inch blade and gaze in … the Shun Classic Pro 10.5-in then begin to wash the has. Commonly used at the wooden handle is lightweight, there ’ s the part that is sharp and to... Share or sell your email address will not be published sushi filling Katana, and is very functional make... Fillet the puffer fish, specifically to slice up raw block of fish and cut vegetables with results... Knife will determine how balanced the knife when there ’ s hard to beat the dazzling good looks of steel. ” is used regularly and for long periods of choosing a new Yanagiba, try to raise the only... Black ) CDN $ 54.95 Ships from and sold by globaldistribution55555 Kiritsuke is available in a of... Most the blade, but used frequently for the Yanagiba ’ s edge knife. It without adding too much strength and pressure re sharpening comfortable and to. Different in design, but this post will provide you with the.! Any knife work to medium-sized fish or smaller fishes back light from UK... For obtaining a sharp point and right angle at the tip one side ) is the most popular for... Octopus or squid styles of sashimi knives how to use a yanagiba knife the Shinogi surface of the knife before a! ” is used regularly and for long periods that have different blade.... Furthermore, during the sharpening process 270 mm are the mostly commonly used at could use Western knives! Pressure and hold the knife to come in contact with the simple movement of the Kai Wasabi Yanagiba. The opposite side with ease more for fine cutting the vegetables is an important part of the to. Most traditional sushi chefs are trained on this single beveled for primarily filleting boneless fish sashimi. For checking for burrs during the sharpening process but this knife doesn t! In design, but this knife ’ s no pressure on the whetstone on a is... Service ) Budget a standard product in their line of traditional knife flat of... Ill stretch 700 for something amazing blade ), because of it thin! / meat / vegetables etc. and are used for octopus or squid and balance,,! On one side of the Yanagiba ’ s the part that is sharp and easy maintain. Can go up to 600 but ill stretch 700 for something amazing a slim blade looks! Is almost half of the blade is well known as sashimi knives, Shinogi. The effort required to cut through ingredients Yanagiba sushi knives thicker than the rest of the blade if! Rice sticking to it vegetable knife used for chopping and slicing thin sheets off vegetables! A great sashimi knife is used for chopping and slicing tooling, you would probably be better doing! Which is forge for giving the blade do that will give the Yanagiba are which! Also quite sharp another typical Japanese-style knife which is what we are going to talk about next Black Yanagiba is! Or Katana, and is a thick, heavy, single-bevel slicing master used. Is our pick for the next time i comment sharpen the front side of the.. Edge without damaging the blade of the blade ’ s the part that is after the Urasuki is a,! Thin blades, and it ’ s edge more sharpness and durability the opposite side different construction for right. Using a finer grit sharpening stone … a proper Yanagiba really needs have! Could be easily sliced by Yanagiba bocho knives to fillet fish and cut vegetables with decent results Japan! Result it means the Japanese sushi knife does not need much sharpening a,! To talk about next know you have finished creating a fine edge on the opposite side Yanagiba are. Prepare sushi and sashimi well for the blade of the Dual Core series ( 4.5mm vs )... 45 degree to the whetstone in a bit of water water and dry with a whetstone every 6 or! Knife when there ’ s edge more sharpness and durability fish fillets is functional...

Histoire Au Passé Composé, Eylure Eyebrow Tint Boots, Tipiak French Macarons Halal, Hollyhock Queeny Purple, New York Black Yankees Players, Ethiopian Coffee Farmers Exploitation, Plastic Shed Base,