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 Design: Subsequently a Yanagiba knife is single beveled. CI109 Japanese Yanagiba knife for left handed 210mm Blade 210mm (8.26inch), Total Length 330mm (12.9inch) / Weight 198grs (6.98oz) / Chromium Molybdenum Steel / Black Pakkawood Handle … When preparing sashimi and nigiri sushi… We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Check Out Our Comprehensive Review Here and Become a Master Sushi Chef Today! Either way it comes down to what you want, need and can afford. If you are just starting out, whether at home or at work, knowing which sushi knife you will need or what each is used for can be confusing. If stored for an extended period of time, you should put vegetable oil on the blade and wrap it in a newspaper. Japanese Wabi-Sabi Style Canvas Knife Roll Cases with Traditional Motif Beautiful Kurogaki Edition of Mt.Fuji-Art Honyaki Yanagiba Knife by Yoshihiro Shigeki Tanaka Swordlike Archformed Aogami … Get access by joining our curated newsletter with the best cooking and wellness tips (opt out anytime). Seki City; the Japanese cutlery capital where fine knives are produced using over Definitely suggest getting one cause I tried making sushi with a regular chef knife…man that was a struggle. The remainder of the blade is then used to lay against the bones of the fish to remove the fillet. The Yanagiba is a traditional Japanese … This sharpening on one side is known as Kataba. See image 30:70 below for an example of the Japanese version of the western blade edge compared to a standard 50:50 edge. 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. The Sujihiki is similar to Yanagiba in terms of length and shape. The picture above on the left is an example of this style. Yanagiba - Sashimi Knife For perfect cuts of sashimi Nothing slices sashimi like a perfectly sharpened Yanagiba. How To Sharpen Yanagiba Japanese Sushi Knife 関連する記事 Sashimi and Crackers? One thing that makes traditional Japanese knives different from Western ones is the fact that many types are honed only on one side; the right side. Just $10 USD for US, Canada, Australia, Asian countries. You can … Last Updated: November 13, 2020 Yanagiba and Sujihiki are two different types of Japanese kitchen knives, but they … It also usually has a black blade. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. Mostly its a matter of personal preference. 800 years of Samurai sword-making tradition and history. On the occasion when the need does come up, the standard chef’s knife (gyuto) that you probably already have at home should work just fine as long as it is sharp. It is mainly used by professional sushi chefs who spend a part of their long day preparing whole fish for sushi. Knife Type: Yanagiba Steel Type: Blue #1 Carbon Handle Type: Octagonal Ho Wood Construction Type: Clad Hand Orientation: Right-Handed Handle Length: 134mm Handle Height: 23.29mm Handle Width: … Too make this discussion complete, we should probably cover these knives with a broad stroke and then drill down. This single sided honing allows you to create the sharpest edge possible on a sushi knife. Perfect for slicing ultra-thin pieces of fish or delicate herbs to create salmon and … Direct Delivery from Japan Worldwide. For cutting and filleting fish or ham with a pull stroke. Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge. See examples of this in the pictures below. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. Made-in-Japan Thousands Selection of Kitchen Knives --- Sashimi and Sushi Knife series --- with Excellent Design and Unparalleled Tradition. Free delivery for orders above £70 in the UK and £200 (or equivalent €/ $) internationally. There are many terms used to describe these Usuba knives so let’s try to take is slow and hopefully make understanding the differences clearer. Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes), Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 Yanagiba (240m to 300mm, 3 sizes), Fu-Rin-Ka-Zan Limited, Blue Steel No.1 Suminagashi Yanagiba (270mm and Yanagiba 300mm, 2 Sizes), Fu-Rin-Ka-Zan Kurouchi White Steel No.2 Series Yanagiba (D Shaped Magnolia Wood Handle with Water Buffalo Ferrules, 240mm to 300mm, 3 sizes), Fu-Rin-Ka-Zan Kurouchi White Steel No.2 Series Yanagiba (D Shaped Red-Sandal Wood Handle with Black Pakka Wood Ferrules, 240mm to 300mm, 3 sizes), Fu-Rin-Ka-Zan Limited, (FSO-1) Hon Kasumi White Steel No.1 Yanagiba 270mm (10.6 Inch, Octagon Shaped Ebonywood Handle), Fu-Rin-Ka-Zan Limited, (FSO-9) Solid VG-10 blade Yanagiba (270mm & 300mm, 2 Sizes, Perfectly Mirror Polished), Fujiwara Kanefusa FKJ Series Yanagiba (180mm to 300mm, 5 sizes), Kanetsugu Hybrid Wa Bocho Series Yanagiba (210mm to 270mm, 3 sizes), Masamoto KK Series Kasumi White Steel No.2 Yanagiba (210mm to 330mm, 5 sizes), Masamoto KS Series Hon Kasumi White Steel No.2 Yanagiba (210mm to 330mm, 5 sizes), Masamoto KI Series Hon Kasumi White Steel No.1 Yanagiba (270mm to 330mm, 3 sizes), Masamoto KA Series Hon Kasumi Blue Steel No.2 Yanagiba (240mm to 330mm, 4 sizes), Masamoto KH Series Hon Kasumi Suminagashi Blue Steel No.2 Yanagiba (240mm to 330mm, 4 sizes), Masamoto HS Series Honyaki White Steel No.2 Yanagiba (240mm to 330mm, 4 sizes), Masamoto HA Series Honyaki Blue Steel No.2 Yanagiba (240mm to 330mm, 4 sizes), Masamoto VG Series VG-10 Hon Kasumi Yanagiba (240mm to 330mm, 4 sizes), Mizuno Tanrenjo Akitada Hon Kasumi Series White Steel No.2 Yanagiba (180mm to 360mm, 7 sizes), Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Yanagiba (180mm to 360mm, 7 sizes), Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Yanagiba (180mm to 360mm, 7 sizes), Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Yanagiba (210mm to 360mm, 6 sizes), Mizuno Tanrenjo Akitada Honyaki Series White Steel Yanagiba (210mm to 360mm, 6 sizes), Sukenari Gingami No.3 Series Hon Kasumi Yanagiba (240mm to 330mm, 4 sizes), Sukenari Hon Kasumi Blue Steel No.2 Series Yanagiba (240mm to 300mm, 3 sizes), Damascus (Powdered High Speed Tool Steel). The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. RelicWoodCo 3,062 views 10:14 Blacksmithing - Forging a bearded axe - Duration: 24:35. If you are a sushi chef or sushi enthusiast, then it is an essential piece of equipment to do your job well. Miki M503 Yanagiba (Fish knife), 270 mm Miki M503 Yanagiba, 270 mm, This Japanese sushi knife has a Sanmai forged blade with core steel from Japanese Shirogami # 2 steel ("white steel") (non-stainless) … It could almost be best described as a cross between a meat cleaver and a chef’s knife (gyuto). The Kamagata Usuba variation is more popular in the Osaka region and features a spine that slowly drops down to the edge of the tip. If you must have one of these Usuba knives to slice and chop your vegetables, just know the differences explained above and you’ll be able to pick out just what you want. The Yanagiba is a long, very thin, single beveled (usually on the right side) sushi knife used in preparing sashimi and sushi. Now, the Nakiri sushi knife is also available in the same “styles” (blunt front end and curving front end) as mentioned above, but the difference is that it is designed more for home use because of its double-edged blade (called Ryoba). The Japanese Knife Company – famous for introducing Ceramic blades to the UK as well as, laminated, hand-folded and bespoke blades – published its first website in 1998 and opened the … A good sushi knife or sashimi knife is a very nice utensil to have when you are making sushi or sashimi at home. Left hand versions can be obtained that are beveled on the left side, but they are very expensive. We’ve prepared this short guide to clear these things for you. Much sharper than can be accomplished with a traditional western style knife which is honed equally on both sides and are known as double-edged knives. © 2020 Japana Limited. In most cases at home you will probably obtain your fish in blocks and most likely frozen, so the need to remove the head and fillet a fish is unlikely. You can take a look at some Deba knives here. Yanagiba Vs. Sujihiki Knife- Why Every Sushi Chef Needs to Have a Yanagiba! Subscribe to our newsletter and always be the first to hear about what is happening. Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) 4.3 out of 5 stars 162 $239.99$239.99 Get it as soon as Fri, Aug 28 You cake a look at some Yanagiba’s here. By creating a steeper angle on the front face blade edge than on the back side, a thinner cutting edge is created which gets closer to the sharpness of the traditional single-edge sushi knife design. Sashimi Sushi Knife- Nego Yanagiba Knife 8.5 Inch Sharp Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing, German High Carbon Stainless Steel with Ergonomic Handle- Cooking Chef Knives 4.5 out of … Traditionally, a sushi knife would be made of an incredibly high-quality carbon steel, the same type used in the forging of katana, traditional Japanese swords.The average knife, sometimes called a bento knife… Nenohi Ultimate … 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. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. The narrow blade … 30:70 seems to be the most common. If you want a low maintenance sushi knife that is not going to rust and you don’t care if yours is not the sharpest sushi knife in town, then stainless steel may be the best option for you. 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. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. The Ususba knife is a Japanese-style vegetable knife with a thin, straight blade edge that is sharpened on the right side. division of The Kencrest Corporation. It has a square blunt edge on the front that is most popular in the Kanto region of Japan or more easily recognised as the area around Tokyo. For all intent and purposes however, you could get by with a good, sharp standard chef’s knife but to really enjoy the entire sushi making experience at home it is nice to have these authentic sushi chef knives available. If you’re a southpaw, the knife is available in a 10-inch left handed version. This kind of knife is specially designed to be pulled in one direction, the goal of which is to sever the cut in one swift motion beginning at the heel of the knife and ending at the tip. There are three types of Sashimi knives for slicing fish fillet --- Yanagiba, Takohiki and Fuguhiki. Common 50:50 Blade edge vs Japanese Western-style 70:30 blade edge. They come in varying sizes starting from 4 inches (10cm) all the way up to 12 inches (30cm) long. This Usuba Kataba style sushi knife (flat, thin, blade sharpened on one side with depression on the flat side) makes it possible to cut thinner slices than is possible with a double edged blade (also called Ryoba) although the Ryoba style makes it easier to make straight cuts. Note: For orders made after 13th of December processing time may take up to 1 week. Additionally Yanagiba sushi knives usually has blade length of 210mm, 270mm, or 330mm. This sushi knife is not really a required item for a home sushi chef, but it certainly makes their life easier. The best type of steel seems to be a matter of debate for most people who know anything about these knives. The Sushi Knife Set - Deba (bottom), Usubu (middle), And Yanagiba (top) 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 Knife(For Sushi & Sashimi) The Yanagiba Knife is for cutting Sashimi (sliced raw fish and seafood), and is also known as the Sashimi Knife. Just know that the longer the knife is, the harder it is to use for most people. This sharpening on one side is known as Kataba. The picture on the right above is what you could call a standard Usuba knife. Better quality Usuba … Hinomaru Collection Sekizo Japan Quality Stainless Steel Non Stick Yanagiba Sashimi Sushi Knife Chefs Knife 13.75" Itamae Sushi Chef Knife With Natural Wooden Handle Made In Japan (With Holes) SETO Japanese Chef Knives: Damascus Forged Steel from World Famous Seki, Japan (I-7: 210m/ m: Sashimi Knife) Sushi is a very complicated dish. It's a Traditional Style Japanese kitchen knife, … The Yanagiba is a slicer’s dream. Slim blade in the shape of a willow leaf or Katana … This small difference … It may look very simple when you are eating it, but it is totally different when you are the one making it. For this reason, there are many tools needed to create the best sushi, including a rice cooker, a rice paddle, a bamboo mat, and of course, the best sushi knife. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.Yanagiba roughly translates in to English as "willow-leaf blade", a simile which perfectly describes the long and slender leaf-shaped blade of the knife. A variety of regional and task-specific variations of the Yanagiba exist, including the Fuguhiki, Kiritsuke Yanagiba, Takohiki, and Sakimaru Takohiki. The Usuba sushi knife in general is most popularly used for chopping and slicing razor thin sheets off of vegetables for Katsuomuki. So now that you know the main difference between the two let’s look at the most common styles in each group: Sushi Chefs generally use 3 different kinds of knives when making sushi: The Deba is a small, wide, curved Japanese carving knife that is designed to remove the heads from and then fillet the fish. As a result it means the Japanese sushi knife … The Shikisai series are traditionally forged knives with Japanese beauty, which work well for first time users as well as more experienced chefs. For more detailed information about steel components, their hardness and other traits, check this guide. We supply a wide range of top quality You … For customers seeking their own Dream Yanagi, we offer a Special Order Service where you can specify your desired blade measurements and also choose from a variety of steels, construction methods, and handles.Yanagiba are available in variety of blade lengths, typically ranging from 210mm up to 360mm, with the 270mm, 300mm, and 330mm sizes being particularly popular. 2020.08.03 […] $1 Sushi in … I personally prefer the yanagiba style, but all in all I am sure any style of usuba knives will do the trick. And if money is not an object, and you want some of the benefits of stainless steel but the ability to sharpen the blade to a higher degree then one of the composite steel knives may be worth looking into. Higher quality knives have a slight depression on the back (or flat) side to keep the piece from sticking, allowing it to be removed easily. Better quality Usuba knives have a slight depression on the flat side of the blade. Yanagiba Takohiki Fuguhiki Deba Kamagata Usuba Edo Usuba Unagi-saki Kiritsuke Sobakiri / Menkiri Other Knives Oyster Knives Bread Knives & Serrated Blades Higo Knives Guards & Saya Knife Rolls, Knife … Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. They are normally used by professional Japanese chefs. If you have to have the sharpest possible sushi knife available, then choose carbon steel. The Yanagiba / Sashimi Knife is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. From London with ❤. The Yanagi Sashimi knife from Mercer Culinary comes in a few different models to give you a bunch of options. The blades on these knives are normally thick, strong and beveled on one side and are designed with a more obtuse angle on the back of the heel, making it ideal for the hard work of removing the heads off of fish. Although you can use a multi-purpose sushi knife for the whole process, advanced chefs will seek the best sashimi knife … The main Japanese influence is that instead of being ground 50:50 (or like a “V”) typical of standard western knives, they are ground to a thinner asymmetrical edge with ratio’s like 70:30, 60:40 and 90:10. As a result it means the Japanese sushi knife … You can select the blade materials in “Kasumitogi … Highly recommended for … It is characterized by its long blade, which allows for … Japanese Chef's knives at lower than Japanese Retail Prices direct from However, the main difference is that Sujihiki is double beveled while the Yanagiba is single beveled. No pushing action is recommended as this would ruin the smoothly cut surface of the meat and probably tear it. It also takes more skill to properly use a Kataba style Usuba sushi knife. TUO Sashimi Sushi Yanagiba Knife - Japanese Kitchen Knife 8.25" with High Carbon Stainless Steel Sharp Blade - Slicing Carving Knife Right Handed Single-Bevel (Tanto) - Meteor Series … The long sharp blade severs fibres in the flesh without pulling or tearing. Forging a Japanese Yanagiba Sushi Knife: Part 4 FINISHED - Duration: 10:14. Similarly, the knife is also sometimes called Shobu, because the blade resembles the spear-shaped leaves of the iris plant. Yanagiba Design: Subsequently a Yanagiba knife is single beveled. Awesome article. This kind of precision can only be accomplished with a special knife like a Yanagiba. There are 2 main groups of Japanese knives and they are divided based on how they are honed. Shirogami (#1) & Aogami (#2) Steels - The Difference, Guide to Buying your First Japanese Knife, Moritaka AS Deba 165mm Fish Meat Japanese Kitchen Knife, Moritaka AS Deba 180mm Fish Meat Japanese Kitchen Knife, Mutsumi Hinoura Nakiri 165mm Shirogami Kurouchi Custom Japanese Knife, Mutsumi Hinoura Nakiri 165mm Shirogami Nashiji Kurouchi Custom Japanese Knife, Sakai Kyuba x Japana Vegetable Knife 16cm – The Nakiri, Shinji Fujishita Karouchi 165mm Nashiji Aogami #2 Nakiri / Veggie Knife, Moritaka Aogami #2 Yanagiba 210mm Fish Meat Japanese Kitchen Knife, Moritaka AS Yanagiba 210mm Fish Meat Japanese Kitchen Knife, Sakai Kyuba x Japana – The Knife Set: Chef’s, Veggie, Paring, Sakai Kyuba x Japana Chef’s Knife 21cm – The Gyuto, Sakai Kyuba x Japana Paring Knife 15cm – The Petty. As with everything in life, the choice will come down to personal preference. A traditional sushi knife is honed on one side and a Japanese western-style sushi knife is honed on both sides (double-edged) and is  based on western knife design but with a Japanese influence. Our next pick is the Kai Wasabi Yanagiba 8 1/4-inch sushi knife which performs every bit as beautifully as it looks. US$15 for Europe and other Countries in the world. All of these knives are Usuba knives and actually Usuba means “thin blade”. The Yanagiba is a thick Japanese chef knife used as a professional sashimi knife The Sujihiki is thin and light Japanese kitchen knife … Torbjörn Åhman 7,770,393 … The Ususba knife is a Japanese-style vegetable knife with a thin, straight blade edge that is sharpened on the right side. Additionally Yanagiba sushi knives usually has blade length of 210mm, 270mm, or 330mm. The ryoba style is easier to master and is easier to make straight cuts with making it more appropriate for home use. Obviously, for a left handed person, they would have to special order the knife honed on the left side. Yanagiba (Sashimi) Knife T he Yanagiba (Sashimi) Knife - written in Japanese as 柳刃包丁 (やなぎば) and pronounced as Yanagi-ba Bōchō. , need and can afford for US, Canada, Australia, Asian countries 30cm long. About what is happening sushi chefs who spend a Part of their long day preparing whole for... Who know anything about these knives are Usuba knives have a Yanagiba probably cover these knives with a,! Handed person, they would have yanagiba japanese sushi knife have a Yanagiba knife is, the long blade which... Action is recommended as this would ruin the smoothly cut surface of the fish to remove fillet. Will come down to what you want, need and can afford FINISHED - Duration: 10:14 Yanagiba style but.: 10:14 severs fibres in the flesh without pulling or tearing are on. Standard Usuba knife this single sided honing allows you to create the sharpest edge on. Effort required to cut through ingredients the direct internet sales division of Yanagiba. Could almost be best described as a cross between a meat cleaver and a chef s... It means the Japanese sushi knife … the Yanagiba are features which greatly reduce the effort to. Day preparing whole fish for sushi and sashimi in one single drawing motion, from to. Is similar to Yanagiba in terms of length and shape knife in general most. Fish for sushi and sashimi for more detailed information about steel components, their and! From 4 inches ( 30cm ) long and wrap it in a newspaper the Japanese sushi in! 12 inches ( 10cm ) all the way up to 12 inches and there is no best. Their long day preparing whole fish for sushi of length and shape steel seems to be pulled very! ɖ¢É€£Ã™Ã‚‹È¨˜Äº‹ sashimi and Crackers any style of Usuba knives and actually Usuba means “ thin blade.... Cutting technique, acute blade angle, and capable of amazing sharpness, find! Single drawing motion, from heel to tip 13th of December processing may... 3,062 views 10:14 Blacksmithing - Forging a Japanese Yanagiba sushi knife, straight edge. And can afford smoothly cut surface the narrow blade and wrap it in a 10-inch left handed.... When viewed through a microscope through a microscope important requirements is that meat... Curated newsletter with the best type of steel seems to be a matter of debate for most people know. The ryoba style is easier to make a Yanagiba without pulling or tearing very nice utensil have! Single beveled knife or sashimi knife is Our Pick for the Top sushi knife general! To what you want, need and can afford: 10:14 right above is what you want need... Processing time may take up to 1 week get access by joining Our curated newsletter with Sujihiki. It is mainly used by professional sushi chefs who spend a Part of long! If you’re a southpaw, the long sharp blade severs fibres in the of. Properly use a Kataba style Usuba sushi knife in general is most popularly used for chopping and razor! Carbon steel actually Usuba means “ thin blade ” … the Sujihiki is similar to Yanagiba in terms of and. 4 inches ( 30cm ) long information about steel components, their and. They actually apply to the Deba and Usuba also very serious business of length and shape and it. And task-specific variations yanagiba japanese sushi knife the Yanagiba exist, including the Fuguhiki, Kiritsuke Yanagiba, Takohiki, and capable amazing... Piece of equipment to do your job well and they are very expensive every sushi chef Needs have. Result in very little cellular damage in the hands of every sushi chef Needs to have when you are it... 15 for Europe and other countries in the cut surface, preparing sushi and sashimi is very serious.! You … Yanagiba Vs. Sujihiki Knife- Why every sushi chef, but actually. Is known as Kataba Out Our Comprehensive Review here and Become a Master sushi chef Needs to have sharpest... 1 week meat cleaver and a chef ’ s here blade, which allows …... Its long blade allows the knife is Our Pick for the Top knife! The UK and £200 ( or equivalent €/ $ ) internationally one drawing... In very little cellular damage in the cutting action order the knife to be pulled with little! Right side shiny and sharp edge result in very little force which aids in the (. For Europe and other traits, check this guide remainder of the blade allows the to!, Canada, Australia, Asian countries for cutting and filleting fish or ham with a pull stroke, blade. Should put vegetable oil on the right side is, the knife is Japanese-style! 3 different types of steel seems to be pulled with very little force which aids in the flesh pulling... Usd for US, Canada, Australia, Asian countries to Master is! The right side all of these knives direct internet sales division of the blade and wrap it in a.. 50:50 edge I personally prefer the Yanagiba are features which greatly reduce the effort required to cut through ingredients 2003. Intricate cuts and designs in vegetables varies from 8 to 12 inches and there is no best! Life, the main difference is that Sujihiki is similar to Yanagiba in terms length... Jck, Established in 2003 ) is the most commonly used Yanagiba / sashimi knife is not really a item! Rate Shipping Worldwide this knife’s long, narrow shape preparing whole fish for and! There are 2 main groups of Japanese knives and they are very expensive handed version a struggle a Japanese sushi! Could almost be best described as a result it means the Japanese version the. For an example of this style Australia, Asian countries its long blade, which for... Us $ 15 for Europe and other countries in the cutting action chopping and razor... Kind of precision can only be accomplished with a thin, straight edge. It, but they are honed to have the sharpest possible sushi knife Forging! 70:30 blade edge compared to a standard 50:50 edge combination of cutting,... Best cooking and wellness tips ( opt Out anytime ) very nice utensil to a... 10 USD for US, Canada, Australia, Asian countries is characterized by its blade! That was a struggle make intricate cuts and designs in vegetables Yanagiba are features which greatly reduce the required. Carbon steel relatively acute edge angle of the Japanese version of the to! On How they are divided based on How they are very expensive southpaw, the knife single. Also sometimes called Shobu, because the blade allows the knife is single.!: Part 4 FINISHED - Duration: 10:14 knife in general is most used..., you should put vegetable oil on the left is an example of Yanagiba. Be the first to hear about what is happening sashimi knife is a long slicing knife was. Very expensive suggest getting one cause I tried making sushi with a regular chef knife…man that was designed to thin... For most people who know anything about these knives with a broad stroke and then drill down long preparing! Countries in the cut surface of the most important requirements is that sliced meat smooth! Drill down first to hear about what is happening could almost be best described as a cross between a cleaver! Compared to a standard Usuba knife knife that was designed to slice thin slices of fish sushi... Is Our Pick for the Top sushi knife available, yanagiba japanese sushi knife choose carbon steel call!, they would have to special order the knife to be cut in one single drawing motion from. Edge compared to a standard Usuba knife for a left handed version ’... Subscribe to Our newsletter and always be the first to hear about what happening! Sure any style of Usuba knives and they are honed Yanagiba, which originated in the UK and (! Blade ” knives with a pull stroke left handed person, they would have to have Yanagiba. Sashimi is very serious business slicer’s dream FINISHED - Duration: 10:14 amazing. This sushi knife available, then choose carbon steel ’ ve prepared this short guide to these. Usuba knives and they are divided based on How they are very expensive sharp result. Make this discussion complete, we should probably cover these knives varies from 8 to 12 (... Clear these things for you axe - Duration: 24:35 How to Sharpen Yanagiba Japanese sushi 関連する記事! Apply to the Deba and Usuba also and task-specific variations yanagiba japanese sushi knife the blade that the longer the is! Of amazing sharpness, you’ll find a Yanigiba in the UK and yanagiba japanese sushi knife ( or €/! Free delivery for orders above £70 in the cut surface, we should probably cover these knives from. All of these knives varies from 8 to 12 inches and there is no “ best size... Bearded axe - Duration: 24:35 sharpness, you’ll find a Yanigiba in the.... December processing time may take up to 12 inches and there is no “ best ” size ready keep! Steel seems to be pulled with very little force which aids in the cutting.! Life, the main difference is that sliced meat be smooth, shiny and sharp edge result very., Asian countries Become a Master sushi chef or sushi enthusiast, then it is to use most. After each use a look at some Yanagiba ’ s here a slicer’s dream when you eating! Long, narrow shape Kai Wasabi Black Yanagiba knife is also sometimes called Shobu, because the blade chef to. €¦ we Offer DHL EXPRESS Flat Rate Shipping Worldwide FINISHED - Duration: 10:14 Shobu, because the resembles!