Usuba-bocho: A vegetable knife used more for fine cutting, peeling, chopping and slicing. 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. Let's go over each one individually. Choose from an 8.25-inch blade or a 10.5-inch blade and gaze in … But micro-bevel sharpen is a simple habit to do that will give the Yanagiba blade additional strength to the edge. Later begin lowering the knife to the middle part, then the lower part. 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. Deba-Bocho The Yanagiba can also be … KAI Wasabi Black Yanagiba Knife - great for sushi and sashimi! Therefore avoiding any stress or cell damage in the cut surface. 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 style of knife is well known as a great sashimi knife, with a single bevel edge good for cutting and filleting fish. Additionally, you want to apply pressure from your finger to the heel and tip. Typically 240mm or 270 mm are the mostly commonly used at h It features a high quality, durable, high carbon blade that is sharp and easy to maintain. The biggest thing to keep in mind is that this knife doesn’t really cut straight. It’s hard to beat the dazzling good looks of Damascus steel. Yanagiba or Sashimi-bocho: A sashimi knife used to slice up raw block of fish and fish fillets. A proper yanagiba really needs to have a shallow concave back (urasuki). So in preparation you’ll need a medium grit stone of #1000 or 1200. The 270mm yanagi is the most popular size for this style of knife. First of all you need to begin establishing a burr on the knife before using a finer grit sharpening stone. 3. The without bones fish filets could be easily sliced by Yanagiba Bocho. Yanagiba: the “standard” sashimi knife, used to slice up raw block of fish and fish fillets. The "which knife should I buy" questionnaire: Copy the below text into a post or comment and provide answers to the questions. 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. Instead of using the prior whetstone, this you’ll be using the finer grit sharpening stone. But best at a 90 degree angle when you’re sharpening the cutting edge. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. 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. Your email address will not be published. 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. Finally when you’re done, then patiently work your way from the front of the blade to back to remove the burr as usual. Some sushi has crab in it. 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. Learn about Japanese knives – Video Learning. Another typical Japanese-style knife which is used commonly for peeling, dicing and fine cutting the vegetables. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel more comfortable and familiar to you. 3: Usuba. 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 Yanagiba is the long slender one in the middle. Which is forge for giving the blade’s edge more strength. a sushi chef demonstrates how to slice sashimi using a Yanagiba knife – Hirazukuri cutting and Sogigiri cutting. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. Yanagiba Design: Subsequently a Yanagiba knife is single beveled. We will never share or sell your email address. Therefore, now work on the burr at the edge. Finally, you want to dip the ceramic sharpening stone in a bit of water. The Yanagiba is a thick, heavy, single-bevel slicing master traditionally used in Japanese cuisine to prepare raw fish. When it comes to slicing fish there's no real replacement for a good sashimi knife. 8.25" Sushi Knife -Widely Used-Yanagiba Knife is professional for fish filleting to make salmon sashimi, tuna sashimi and more. 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 … The steel is manufactured to provide extreme edge retention even when the knife is used regularly and for long periods. The Usuba-bocho is the one on top in the pictures above. When you’re sharpening right on the edge, you should be able to notice the burr on the opposite side. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. “Usuba” means “thin blade” is used for chopping and slicing thin sheets off of vegetables. 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. So you can apply the typical Japanese cutting technique at once with the simple movement of the blade. The most popular is the yanagi or yanagiba. 21 Apr. But this post will provide you with the right answer to easily comprehending the right way for sharpening sushi knives. 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. Required fields are marked *. Finally as you finish sharpening the lower part, repeat the sharpening 10 times or around 5 minutes. There are a variety of different styles of sashimi knives that have different blade designs. Firstly, this process is not necessary for the blade, but it will give the knife edge more sharpness and durability. Furthermore, during the Yanagiba sharpening of the burr you only need to raise the angle only a few degrees. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Surface in the process of choosing a new Yanagiba a “ handed ” knife, used to trim of... Hold and cut vegetables with decent results and fine cutting the vegetables my personal information transfered MailChimp. And cut vegetables with decent results the acute angle to the whetstone in a variety of different of., heavy, single-bevel slicing master traditionally used in Japanese cuisine to prepare sushi and sashimi edge more.! What we are going to talk about next Sujihiki, as the wooden handle is lightweight, there s... / meat / vegetables etc. mind is that this knife ’ s no spot! Tojiro Shirogami 270mm Yanagiba is the direct internet sales division of the blade ll need a medium stone! Kencrest Corporation probably anything up to 360 mm but you will only notice reflecting light as finish... Maintain your hand away from the area of the whetstone utilize for touch up very often for eel... Double bevel blade like a Katana ( sword ), your knife should be. 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