In Japan, preparing sushi and sashimi is very serious business. Shigefusa Yanagiba 330mm Kitaeji Swedish Steel blade knife. It is not much reason, they are cool knives that have fragile edges & get razor sharp. Japanese Kengata Yanagiba Knife - MIURA - Obidama Serie - Vg-10 mirrored Ebony Wood Handle - Size: 27cm. The blade with a special geometry is sharpened on one side to achieve an even thinner cutting edge. Stocked in Sydney Australia. $239.00 Sold Out Shobu Sashimi Knife 210 mm (8.2") / 240 mm (9.4") Sakai Takayuki. If you want to benefit from this improved service, please opt-in. $1,190.00. 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. $899.00 Shobu Knife White Steel with Buffalo Horn Handle Kasumi Togi. For a long time, I used a yanagiba this size as a utility/multi-purpose knife in professional kitchens. It is sharpened by Kam 2 Finish: Polished Handle: Buffalo Magnolia Handle Blade type: Single-edged Blade length: 240mm Origin: Kochi Prefecture, Japan Traditional Japanese knife with a long and thin blade, which was originally used for cutting thin slices of raw fish - yes, sushi! Sakai Takayuki. 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. Yes they are fish knives. Details View details . Knife name: Yanagiba Material: White steel #2/Shirogami No. Typically 240mm or 270 mm are the mostly commonly used at h 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. I still use that knife to this day in my home kitchen for meats (both cooked and raw), veggies, and fruits. The extremely long, slim blade shape enables wafer-thin, precise cuts - perfect for slicing fish. They are essential to Washoku (和食 Japanese cuisine). This is a very popular steel used in forging high end Japanese kitchen knives. 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. Yanagiba or Yanagi knives (lit. These knives are normally made with a one sided edge that is concave on the back. 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. Some knives makers have been identified to pertain to Sujihiki made among the willow form as “Yanagi”. Western Knives. $398.00. As such you prevent a sawing motion and end up with the best results. 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. Kengata Yanagiba Knife Hien Shinuchi Water Honyaki with Saya 300 mm (11.8") Sakai Takayuki. 75. Comparison with Another Yanagiba Knife. Also, unlike regular knives, they are not meant for the typical push/pull kind of slicing. It the handiest and the most efficient knives from the ancient time. The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. Sakai Takayuki. 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. Typical Yanagiba knives are between 240-360mm long and, according to some chefs, can be used for different kitchen tasks which require precision. Accept Cookies . Ikkanshi Tadatuna Yanagiba Knife 270mm White II Steel Balde. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf. 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. $49.75 $ 49. The word Yanagi referred to a willow-leaf form of the razor as opposed into it necessarily being solo bevel. 60-61HRC Aogami: Aogami or blue paper steel is basically shirogami steel with chrome and tungsten added to the steel. Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. $560.00. The Seki Magoroku KK Yanagiba Japanese slicing knives are distinguished by their pure form and the octagonal, black matt handle made of pakka wood. 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 narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. The 270mm yanagi is the most popular size for this style of 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. 4.0 out of 5 stars 11. You can get a smaller quality carbon yanagiba for home use. Yanagiba: (literally willow blade). The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). from $89.00 Takohiki Slicer Knife with … On the contrary, when slicing with a Yanagiba, you should perform the slice in one drawing motion. What is Yanagiba Knife. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. The main features of Japanese knives are that they are single-edged and use steel. This site uses cookies to provide and improve your shopping experience. Yanagibas are also called sashimi knives and yanagis and they're used for slicing fish by Japanese sushi cooks. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. Willow blades) are the important tools being used by sushi chefs. Browse our full Yanagiba Knives range. The heel section of the knife is virtually flat and can be used just like an Usuba. Typically 240mm or 270 mm are the mostly commonly used at h Here, learn the names for a wide variety of Japanese knives and how to use them. While they are also great for any knife work to medium-sized fish or smaller fishes. Like the other knives, it is not only for the few selected jobs. 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. Single ground: For right-hand use, the yanagiba has a bevel on the right side and a concave on the left. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. This is the most versatile knives that you can use to make your daily kitchen chores smoother than before. Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth. Blade length starts at about 210 mm and can go up to 360 mm. There are some makers that do 2 sided slicers that call them yanagibas but we tend to call and classify these as sujihikis. 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. The Yanagiba is a long Japanese kitchen knife that is used to cut sashimi. It is sometimes also called a type of kitchen katana, like the famous Japanese swords. has an HRC of 65+ White #2 - Mid range hardness, and is the most common type of white steel used. They also make excellent carving knives. May chip if used improperly however. Introducing the 13-inch Yanagiba - the longest blade we've ever made. Also known as Sashimi knives, the Yanagiba knives are widely used by sushi chefs around the world. Yanagiba Knives. Visit Our Store 100 Great Portland Street, London, W1W 6PB. FREE Shipping by Amazon. Sold my longer yanagiba's used at work. For long and deep, straight cuts, the 13-inch Yanagiba can skin large fish in one deft motion. This kind of precision can only be accomplished with a special knife like a Yanagiba. X. Some of the distinguishing features of Yanagiba knives are a Japanese handle and a chisel ground blade with an extremely small angle. Cutting direction: While almost all western knives are used to push and cut, almost all Japanese knives are used pull and cut instead. 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. It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and It features a high quality, durable, high carbon blade that is sharp and easy to maintain. 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. https://www.knifebuzz.com/japanese-knife-types-and-their-uses Shigefusa Yanagiba 300mm Kitaeji Swedish Steel blade knife . Details View details . ¥14,300. 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. With this, they can create a beautiful cut surface and the cells of food do not get damaged thereby maximizing the flavor of food. Blade length starts at about 210 mm and can go up to 360 mm. $501.00. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. Slicing Knife Uses: The slicing knife uses for different purposes. Typically 240mm or 270 mm are the mostly commonly used at h Last items in stock. Because of these features, they have a very sharp edge. $1,270.00. One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. Edo style knives have a square tip used for horizontal cuts, rendering a more robust working knife. Japanese barbecue knife SAKAI TAKAYUKI Vg-10 damascus … Professional Knife Sharpening Now Available. $1,100.00. Last items in stock . This allows a more acute angle compared to most double bevel knives and nonstick properties. ¥64,900. 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. I opt-in to a better browsing experience. $2,290.00 Sold Out Genbu Sakimaru Shobu Knife with Saya - Aoniko. Get it as soon as Thu, Nov 12. If you are being totally practical & do not have any single bevel lust a Suji is more versatile for all around slicing. This is the most popular shape of knife used in sushi restaurants the world over. Yanagiba translates to Willow Leaf. The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). 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. Japanese pocket knife - Mcusta - VG-10 Damascus - FIRST PRODUCTION - mini series MC-0212D- Blue and Black - Size: 45mm. $415.00. $1,190.00. More Info. 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. Blade length starts at about 210 mm and can go up to 360 mm. The standard Japanese knife kit includes the yanagiba, deba, and usuba. 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. Ikkanshi Tadatsuna Yanagiba Knife 270mm Blue Steel Mirror Finish Blade.