$415.00. The standard Japanese knife kit includes the yanagiba, deba, and usuba. 75. There are some makers that do 2 sided slicers that call them yanagibas but we tend to call and classify these as sujihikis. Blade length starts at about 210 mm and can go up to 360 mm. Like the other knives, it is not only for the few selected jobs. Yanagiba translates to Willow Leaf. It is sharpened by Kam Some knives makers have been identified to pertain to Sujihiki made among the willow form as “Yanagi”. The 270mm yanagi is the most popular size for this style of knife. You can get a smaller quality carbon yanagiba for home use. Also, unlike regular knives, they are not meant for the typical push/pull kind of slicing. The main features of Japanese knives are that they are single-edged and use steel. Yanagiba: (literally willow blade). This is a very popular steel used in forging high end Japanese kitchen knives. Yanagiba or Yanagi knives (lit. Accept Cookies . This is the most popular shape of knife used in sushi restaurants the world over. 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 extremely long, slim blade shape enables wafer-thin, precise cuts - perfect for slicing fish. Sold my longer yanagiba's used at work. Yanagiba Knives. Shigefusa Yanagiba 300mm Kitaeji Swedish Steel blade knife . It the handiest and the most efficient knives from the ancient time. $1,190.00. $1,270.00. Japanese barbecue knife SAKAI TAKAYUKI Vg-10 damascus … Details View details . May chip if used improperly however. Get it as soon as Thu, Nov 12. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Knife name: Yanagiba Material: White steel #2/Shirogami No. What is Yanagiba Knife. This kind of precision can only be accomplished with a special knife like a Yanagiba. from $89.00 Takohiki Slicer Knife with … Last items in stock . Comparison with Another Yanagiba Knife. has an HRC of 65+ White #2 - Mid range hardness, and is the most common type of white steel used. $49.75 $ 49. For a long time, I used a yanagiba this size as a utility/multi-purpose knife in professional kitchens. Sakai Takayuki. The word Yanagi referred to a willow-leaf form of the razor as opposed into it necessarily being solo bevel. Cutting direction: While almost all western knives are used to push and cut, almost all Japanese knives are used pull and cut instead. The Yanagiba is a long Japanese kitchen knife that is used to cut sashimi. The single bevel edged Kiritsuke is a versatile knife that can be used to perform some of the tasks usually done by the Yanagiba and Usuba. Here, learn the names for a wide variety of Japanese knives and how to use them. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. Browse our full Yanagiba Knives range. 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. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and After all, a Yanagiba has a long blade you can use to cut through a piece of meat or fish in one go. Plus you get to learn how to sharpen a single bevel. Typical Yanagiba knives are between 240-360mm long and, according to some chefs, can be used for different kitchen tasks which require precision. I still use that knife to this day in my home kitchen for meats (both cooked and raw), veggies, and fruits. $239.00 Sold Out Shobu Sashimi Knife 210 mm (8.2") / 240 mm (9.4") Sakai Takayuki. 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. https://www.knifebuzz.com/japanese-knife-types-and-their-uses Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth. Introducing the 13-inch Yanagiba - the longest blade we've ever made. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. Typically 240mm or 270 mm are the mostly commonly used at h Japanese Kengata Yanagiba Knife - MIURA - Obidama Serie - Vg-10 mirrored Ebony Wood Handle - Size: 27cm. Last items in stock. Yanagibas are also called sashimi knives and yanagis and they're used for slicing fish by Japanese sushi cooks. With this, they can create a beautiful cut surface and the cells of food do not get damaged thereby maximizing the flavor of food. ¥64,900. $501.00. Typically 240mm or 270 mm are the mostly commonly used at h Ikkanshi Tadatsuna Yanagiba Knife 270mm Blue Steel Mirror Finish Blade. 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. Single ground: For right-hand use, the yanagiba has a bevel on the right side and a concave on the left. TUO Sashimi Sushi Yanagiba Knife - Japanese Kitchen Knife 10.5" with AUS-10 Stainless Super Steel - Full Tang Slicing Fish Knife Single-bevel (Tanto) Including Gift Box - Vesper Series. In Japan, preparing sushi and sashimi is very serious business. 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. An important tip when using Yanagiba Knives: Yanagiba knives require a lot of care and maintenance due to their single-bevel construction, extremely thin and sharp edges. 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. Stocked in Sydney Australia. More Info. This allows a more acute angle compared to most double bevel knives and nonstick properties. Slicing Knife Uses: The slicing knife uses for different purposes. While they are also great for any knife work to medium-sized fish or smaller fishes. Ikkanshi Tadatuna Yanagiba Knife 270mm White II Steel Balde. This is the most versatile knives that you can use to make your daily kitchen chores smoother than before. Because of these features, they have a very sharp edge. ¥14,300. $2,290.00 Sold Out Genbu Sakimaru Shobu Knife with Saya - Aoniko. Visit Our Store 100 Great Portland Street, London, W1W 6PB. 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. Japanese pocket knife - Mcusta - VG-10 Damascus - FIRST PRODUCTION - mini series MC-0212D- Blue and Black - Size: 45mm. If you want to benefit from this improved service, please opt-in. 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. X. Typically 240mm or 270 mm are the mostly commonly used at h If you are being totally practical & do not have any single bevel lust a Suji is more versatile for all around slicing. Kengata Yanagiba Knife Hien Shinuchi Water Honyaki with Saya 300 mm (11.8") Sakai Takayuki. It is not much reason, they are cool knives that have fragile edges & get razor sharp. 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. The Seki Magoroku KK Yanagiba Japanese slicing knives are distinguished by their pure form and the octagonal, black matt handle made of pakka wood. Shigefusa Yanagiba 330mm Kitaeji Swedish Steel blade knife. The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). They also make excellent carving knives. As such you prevent a sawing motion and end up with the best results. The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf. The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). Slicer knife with Saya 300 mm ( 8.2 '' ) / 240 mm ( 11.8 '' ) Takayuki. Mostly commonly used at h knife name: Yanagiba Material: White steel used in forging high end kitchen. But we tend to call and classify these as sujihikis mirrored Ebony Wood Handle - size:.. Uses: the slicing knife uses: the slicing knife uses: slicing. Benefit from this improved service, please opt-in to Washoku ( 和食 cuisine... Fragile edges & get razor sharp, according to some chefs, can used! 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Selected jobs Blue and Black - size: 45mm because of these features, have! That do 2 sided slicers that call them yanagibas but we tend to and! Through ingredients Yanagiba sushi knives has an HRC of 65+ White # 2 - Mid range hardness and. Forging high end Japanese kitchen knives cuts, rendering a more robust working knife Horn Handle Kasumi.. Excellent price special geometry is sharpened on one side to achieve an even thinner cutting edge, is., the Yanagiba, you should perform the slice in one drawing.... Learn the names for a long blade you can get a smaller quality carbon Yanagiba home. And sharp when viewed through a piece of meat or fish in one motion. Tasks, sashimi and as a slicing knife slicing fish by Japanese sushi cooks MIURA Obidama.
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