Removing the burr that results from sharpening sushi knives is important. This gives the knife heft and rigidity to glide through cuts with ease. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Since a sharpening stone is necessary for obtaining a sharp edge without damaging the blade. This knife comes with a straight and pretty sharp blade edge on the right side. “Usuba” means “thin blade” is used for chopping and slicing thin sheets off of vegetables. Due to the difficult for checking for burrs during the sharpening process. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. The Yanagiba is a slicer’s dream. The handle of your Yanagiba knife will determine how balanced the knife feels in your hand and how comfortable it feels to use. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. The long blade offers great to travel for slicing, allowing for long, slow, precise cuts to be made to avoid splintering or crushing delicate sushi fish. A burr is the most important part of the Yanagiba sharpening process. However, in contrast the edge on a Yanagiba is made to be thin and super sharp. $1,190.00. Another typical Japanese-style knife which is used commonly for peeling, dicing and fine cutting the vegetables. Yanagiba means "willow leaf blade". 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. KAI Wasabi Black Yanagiba Knife - great for sushi and sashimi! Hence the Yanagiba blade aid chiefs to cut fish with minimal stroke and pressure. Meanwhile, they are also a bit heavier than a Sujihiki knife due to their thicker spine. Which allows for the Yanagiba’s special blade angle and creates sharpness. There are a variety of different styles of sashimi knives that have different blade designs. You can use it for everything from fish and vegetables to meat too. By doing a back and forth pass while maintain the same sharpening angle. Which is what we are going to talk about next. Currently in the process of choosing a new 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. Consider your usual grip on a knife. 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. Firstly, this process is not necessary for the blade, but it will give the knife edge more sharpness and durability. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. 3. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. Then draw the edge backward and forward at an angle of 10–15 degrees. Yanagiba means "willow leaf blade". Stocked in Sydney Australia. Uraoshi flattens the back of … This enables you to use the blade right out of the box—and to be able to touch up the edge using a smooth hone or 6000-grit whetstone. The 10.5” blade is perfectly suited for cutting through flesh in a single stroke without pulling or tearing in order to maximize flavour and taste while the … Yanagiba is our longest single-bevel Japanese slicing knife. It features a high quality, durable, high carbon blade that is sharp and easy to maintain. Finally when you’re done, then patiently work your way from the front of the blade to back to remove the burr as usual. Therefore avoiding any stress or cell damage in the cut surface. Shipping information: We ship from the UK to UK & EU countries. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. Meanwhile, they are also a bit heavier than a Sujihiki knife due to their thicker spine. The Yanagiba can also be … The fuguhiki is specifically designed to fillet the puffer fish, or fugu. The Yanagiba is a thick, heavy, single-bevel slicing master traditionally used in Japanese cuisine to prepare raw fish. 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. Moreover, it lets you know you have finished creating a fine edge on one side of the bevel. 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. It is the special knife to prepare sushi and sashimi that meets the particular requirements in … "Yanagiba" means simply "willow blade" for the yanagiba’s long, slender blade resembles the long, narrow leaves of a willow. 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. While the Urasuki is a concave surface in the back of the blade. Because you only need to do so a few times on the cutting edge to remove the burr. And later also a finer grit sharpening stone of #3000–6000 to remove the burr. Each Yanagiba knife is individually inspected before it leaves our workshop. 21 Apr. Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. My budget is probably anything up to 600 but ill stretch 700 for something amazing. The Usuba-bocho is the one on top in the pictures above. Its shorter length is ideal for those starting to learn how to use the yanagiba slicer knife. 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. Usuba-bocho: A vegetable knife used more for fine cutting, peeling, chopping and slicing. 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. Some sushi has crab in it. 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. Asymmetric blade; Blade length: 270mm; Available in series: 600Pro Hence a tip for checking is to use a light source like sunlight or flashlight. 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. The "which knife should I buy" questionnaire: Copy the below text into a post or comment and provide answers to the questions. The TUO Yanagiba sushi knife is our pick for the one of the best Japanese sushi knives around! Additionally Yanagiba sushi knives usually has blade length of 210mm, 270mm, or 330mm. It is a multi-use knife. Most traditional sushi chefs are trained on this single beveled knife. 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). About Us. The Yanagiba is a thick, heavy, single-bevel slicing master traditionally used in Japanese cuisine to prepare raw fish. Not everyone can use the same yanagiba! Sharpen the front side of the blade with medium grain stone # 1000. We will never share or sell your email address. Use first one to cut raw fish with wide plates. Furthermore, you should not wash away the powder on the whetstoneduring the sharpening process. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. 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. This Yanagiba Knife is fitted with high quality and ergonomic Brazilian Pear wood handle for enhanced durability and balance. Which is forge for giving the blade’s edge more strength. Finally, you want to dip the ceramic sharpening stone in a bit of water. The 10.5” blade is perfectly suited for cutting through flesh in a single stroke without pulling or tearing in order to maximize flavour and taste while the … 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 knife has a nearly square shape, with a sharp point and right angle at the tip. Takobiki is better to use … X. 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. The biggest thing to keep in mind is that this knife doesn’t really cut straight. The style of knife is well known as a great sashimi knife, with a single bevel edge good for cutting and filleting fish. 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. Yoshihiro Damascus Sujihiki. 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. There are a variety of different styles of sashimi knives that have different blade designs. Meanwhile make sure your blade is align to the whetstone in a 90 degree position. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. 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. Then when you are done sharpening that one side, flip the knife and work on the burr. So in preparation you’ll need a medium grit stone of #1000 or 1200. TUO Yanagiba is 8.25’’ long and very thin. - (whetstones / honing / paid service) Budget? Use first one to cut raw fish with wide plates. The most popular is the yanagi or yanagiba. Thus needing less strength for cutting. First of all, the Shinogi surface of traditional knife flat surface of the blade’s edge. The Yanagiba is the long slender one in the middle. a sushi chef demonstrates how to slice sashimi using a Yanagiba knife – Hirazukuri cutting and Sogigiri cutting. With your current tooling, you would probably be better off doing a double bevel blade like a sujihiki, as Stacy recommends. 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. Read more. The three main sashimi (fish) knives are yanagiba, fuguhiki and takohiki. Also be careful while doing so because the burr is also quite sharp. The yanagiba is your traditional sashimi knife. 3: Usuba. Deba-Bocho Sashimi bocho makes thin strips of tuna or salmon, cuts seafood. In case of sharpening yanagiba or deba, Push the blade with your finger, you can know its own angle for sharpening. It is an important part of many chefs' entire recipes. 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. These knives are popular in Western Japan, primarily around the Osaka and Kyoto areas. - (fish / meat / vegetables etc.) The Usuba-bocho is the one on top in the pictures above. It has a traditional one-sided blade design that’s easiest to use right-handed. 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. Care? This … However, in contrast the edge on a Yanagiba is made to be thin and super sharp. But best at a 90 degree angle when you’re sharpening the cutting edge. The 27 cm length is the shortest of the yanagiba series and is easier to handle and maneuver than the longer knives in this series. As a result it means the Japanese sushi knife should only be sharpened on one side. The knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. How to use a yanagiba knife. 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. Uses? Now all you got to do is repeat the sharpening procedure you did before. Using Yanagiba When using Yanagiba to slice fish for sashimi, you need to "pull" your knife toward you to avoid breaking fish meat. The Yanagiba can also be used to trim fillets of meat. You could use western style knives to fillet fish and cut vegetables with decent results. 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. To use the Shun Classic Yanagiba, gently pull it through the food using just the weight of the blade itself to do the cutting. The Usuba-bocho is the one on top in the pictures above. In order to remove the burr you must make sure that you sharpen it without adding too much strength and pressure. Therefore, now work on the burr at the edge. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. Using profeesional knife, slicing flat and smooth fillet. Kai Wasabi Black yanagiba 21cm 6721Y. The uraoshi process can be done by the knife owner using a series of progressively finer-grit whetstones or by a professional sharpening service. Yanagiba have longer, thin blades, and are used for octopus or squid. The entire blade is used to make a beautiful slice of your foods. It’s hard to beat the dazzling good looks of Damascus steel. The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf. Typically 240mm or 270 mm are the mostly commonly used at h 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. So you can apply the typical Japanese cutting technique at once with the simple movement of the blade. However, for chefs who want the most exquisite of single-bevel edges, both Shun Classic Pro and Dual Core Yanagiba can be further sharpened and shaped using a method known as uraoshi. The 270mm yanagi is the most popular size for this style of knife. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As a result it means the Japanese sushi knife should only be sharpened on one side. 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. The sleek handle gives a good grip and feels convenient to hold and cut. Additionally, you want to apply pressure from your finger to the heel and tip. 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 knife is particularly suitable for cutting raw fish fillets into thin slices (sashimi) and is often referred to as a sashimi knife. Similarly when you’re sharpening, your knife should be in a 45 degree to the whetstone like that of the picture above. 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. 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. Sashimi bocho makes thin strips of tuna or salmon, cuts seafood. Then observe for a reflecting light as you rock the knife from side to side. Yanagiba or Sashimi-bocho. Save my name, email, and website in this browser for the next time I comment. First of all you need to begin establishing a burr on the knife before using a finer grit sharpening stone. Finally you do this by maintaining constant pressure to the angle of the edge you’re sharpening. To use the Shun Classic Yanagiba, gently pull it through the food using just the weight of the blade itself to do the cutting. Yanagiba or Sashimi-bocho. Since you will only notice reflecting light on the edge if you had not establish burr. The Yanagiba is a traditional Japanese blade that is only sharpened on one side, which i Now simply all you need to do is apply adequate pressure and hold the knife evenly on the whetstone with firmness. When it comes to slicing fish there's no real replacement for a good sashimi knife. Seiyo Hocho / 西洋包丁: The Seiyo Hocho also known as Gyuto (牛刀). 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. The design of the blade is single-sided, allowing you to cut food effortlessly. The Shun Classic Pro 10.5-in. The Yanagiba is the long slender one in the middle. 3. Takobiki is better to use for vegetables. You could use western style knives to fillet fish and cut vegetables with decent results. So you can apply the typical Japanese cutting technique at once with the simple movement of the blade. (How to Sharpen a Knife yabagiba or deba) Start to sharpen a knife with a stone. The most popular is the yanagi or yanagiba. When you’re sharpening right on the edge, you should be able to notice the burr on the opposite side. Usuba-bocho/Kamagata Usuba-Bocho and Nakiri-Bocho (Western style): A vegetable knife used for peeling, slicing and chopping. Subsequently a Yanagiba knife is single beveled. eg. Dismiss. Push forward with a little force and return softly. 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. 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. 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. Posted on April 21, 2016 June 26, 2019 by admin. 8.25" Sushi Knife -Widely Used-Yanagiba Knife is professional for fish filleting to make salmon sashimi, tuna sashimi and more. Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth. 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. While they are also great for any knife work to medium-sized fish or smaller fishes. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. Right handed yanagi tend to pull to … Yanagiba is designed solely to cut fish, specifically to slice to make sashimi. 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