The chiseled edge of the Yanagiba’s blade is a distinct feature of traditional Japanese knives, which pays homage to Japanese cuisine and history. Yanagiba. Let's go over each one individually. You may have even seen the impressive skills of a Sushi Chef firsthand, as he uses his Yanagiba knife to delicately slice raw fish for a beautiful Sashimi dish. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. This lightweight knife is easy to use on smaller fish. Long and Narrower blade is suitable for slicing tasks. A famous morsel of delicate creation that surprises with its minimalism, elegance and particular flavor. What is Yanagiba Knife. The haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More dishes where the goal is to have cut surfaces that are smooth, shiny and perfectly even in order to highlight the delicate flavors and textures of the fish.The characteristically long blade of the Yanagiba allows you to cut through the flesh of the fish in one single swift stroke, using a ‘pulling’ motion that begins at the heelThe very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. 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. This process allows for a very consistent gran structure in the steel which makes the blade easier to sharpen and very durable. This prevents zigzag cutting, which creates a serrated cross section. It is not much reason, they are cool knives that have fragile edges & get razor sharp. Although the willow leaf-shaped Yanagiba from the KansaiThe Kansai region or the Kinki region, lies in the southern-central region of Japan's main island Honshū. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. The Yanagiba is a traditional-style Japanese sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. ¥57,900. Also called Hongasumi.... Japanese term for the highest grade of Kasumi knives. However, with its rising popularity among sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More chefs, many Japanese and Western knife manufacturers now also offer their own version of the Yanagiba knife as well. And picking out the best sushi knife for your uses can be a little daunting to say the least. Refers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... Japanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Named for the white paper put on the steel at Hitachi factory. Fugu hiki-These are used to thinly slice fugu, which is puffer fish. It is primarily used to slice delicate pieces of protein, such as sashimi; the Yanagi is also commonly used to cut sushi. Sort of a double beveled version of the traditional Japanese style sushi knife, yanagiba. The Yanagi knife is a traditional style Japanese knife that directly translates to “Willow Blade Knife. Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More and White Steel #2White Steel 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 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. The heel of the knife is usually used for chopping tougher ingredients.... More to the tip of the knife. The Yanagiba is a staple for sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More connoisseurs, as the uniquely long and narrow blade with its ultra-sharp edge results in very little cellular damage to the surface of the cut fish when used correctly. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. The Yanagiba is one of the three basic knives of Japanese cuisine, along with the Deba and Usuba. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. If you are being totally practical & do not have any single bevel lust a Suji is more versatile for all around slicing. from $89.00 Takohiki Slicer Knife with Buffalo Horn … Yanagiba knives with their signature long, narrow blade and pointed tip originate from the KansaiThe Kansai region or the Kinki region, lies in the southern-central region of Japan's main island Honshū. sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More. Setting your own spending limit will help narrow down your hunt for the best value Yanagiba knife. Carbon steel is made through the process of adding carbon to steel made from iron ore.... Japanese term for the highest grade of Kasumi knives. The Yanagiba generally has a very thin grind on the cutting edge for precision knife work designed for the pull cutting technique used by sushi chefs. ¥22,770. The profile is similar to a Deba, but is thicker than Deba to meet multi-purpose on a boat. Take a look at how master sushi chef Hiroyuki Terada uses his Yanagiba knife to expertly slice salmon, tuna and hamachi for sushi and sashimi. Japanese Yanagiba Knife - MIURA - Kuchinashi Serie - damascus - Ginsan Stainless steel - Silver steel no.3 - Size: 24/27/30cm. Nowadays, it is common to see the Yanagiba knife being used by dedicated sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More and sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. The Takohiki is a variant of the Yanagiba, and features a blunt, square tip and a straight spine that makes it easier to cut through tough and dense ingredients, such as octopus (called ‘Tako’ in Japanese, hence the name). This lightweight knife is easy to use on smaller fish. 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. Search the history of over 446 billion web pages on the Internet. 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. sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More. The kitchen knives, traditionally ground on one side, have a slight hollow grind on the back side, which makes for extremely precise, straight cuts and best cutting results. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More). Asymmetric blade; Blade length: 270mm; Available in series: 600Pro Stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. Chris Capehart shows us how to handle the knife most commonly usedfor sushi. Most Yanagiba knives feature a wooden Wa-Handle Traditional Japanese knife handle, typically made from wood. If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Yanagiba knife, be realistic about the learning curve that is involved for using and caring for Japanese knives. This makes the Yanagiba ideal for achieving perfect glossy sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. It could almost be best described as a cross between a meat cleaver and a chef's knife. Steak Knife Set ($436) Non-serrated, razor sharp blade. You simply won’t be able to get the same results with a blunt blade that leaves a piece of fish looking like it was hacked up by a five year old. It is the capital city of Osaka Prefecture and the largest component of the Keihanshin Metropolitan Area, the second largest metropolitan area in Japan and among the largest in the world with more than 20 million inhabitants.... More, and to this day, traditional blacksmiths in Japan still forge Yanagiba knives manually by hand. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More edge, making it extremely sharp and perfect for slicing raw fish in one single, long stroke by using a pulling motion from the heelThe very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch . The Yoshihiro brand is renowned for their hand-crafted knives by traditional Japanese artisans, and are known for their durable, high-quality knives that stand the test of time with exceptional performance and value. Typically has an HRC of 60-61. Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... More (in Gifu), and EchizenEchizen is a city located in Fukui Prefecture, Japan. Yanagiba knife characteristics Size. This knife is also useful for such things as large pieces of meat from poultry. Save 5% more with Subscribe & Save. Recommended for first-time... More. Here is a sampling of our professional Sashimi knives that we offer at Chef Knives To Go. The extremely long, slim blade shape enables wafer-thin, precise cuts - perfect for slicing fish. Sashimi & Sushi Slicing: Yanagiba (Sashimi) A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. True to its translation of ‘willow leaf blade’, the Yanagiba has a long, thin and narrow blade with a pointed tip that closely resembles the shape of a willow leaf. Commonly used for Honyaki knives.... More) and Blue Steel (aogamiJapanese term for a type of Japanese high-carbon steel (Hagane), manufactured by Hitachi Metals Ltd. Graded at Blue Steel #1, Blue Steel #2, and Blue Super. The total area of the city was 230.70 square kilometres (89.07 sq mi). Thanks to the added soft iron, KasumiJapanese term for "mist". The Sakimaru Takohiki is a variation of the Yanagiba and Takohiki knives that is similarly used for achieving clean and precise sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More and sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. This blade is also characterized by double beveled edges. At Japanese Knives Guide, we believe that the best Yanagiba knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. Yanagibas. A filet knife, a multi-purpose Japanese traditional one. It does not ruin the taste and flavor of the fish. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... Japanese term for a type of Japanese high-carbon steel (Hagane) manufactured by Hitachi Metals Ltd. Graded at White Steel #1, White Steel #2, and White Steel #3. (link coming soon). A knife showdown between gyuto chef knife and yanagiba sushi knife. Shobu or Yanagiba. While the use of the terms "Kansai" and "Kinki" have changed over history, in... More (OsakaOsaka is a designated city in the Kansai region of Honshu in Japan. Its long, narrow blade makes it good for slicing fish and meats, as it can cut smoothly without sawing and damaging fibers. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More) to create a laminated blade. The Jigane allows the knife to be sharpened more easily and absorb shock.... More) forms the body and spine of the blade. However, carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More and stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. It is most similar to a Western-style carving knife, but is usually much thinner and sharper. 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. Peak Performance: Mercilessly sharp, the Phantom Series edge is painstakingly honed by experts craftsman to 13-15° and nitrogen cooled for enhanced hardness, flexibility and corrosion resistance. Historically famous as the center of swordsmithing for samurais since the 13th century. Plus you get to learn how to sharpen a single bevel. Yanagi knives should only be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion. The blade is typically single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. Kamikoto stays true to Japan’s legacy of steel-making excellence, to create knives of unmatched quality and beauty. Often eaten with soy sauce and wasabi.... More cuts. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives, they are often made from higher quality materials and involve extra attention and steps in its forging, tempering, polishing and finishing processes. In relation to kasumiJapanese term for "mist". Continuing Japanese tradition, the blade of the Kamikoto Steak Knife is non-serrated and sharpened into a 11° angle. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More is generally a type of White Steel (ShirogamiJapanese term for a type of Japanese high-carbon steel (Hagane) manufactured by Hitachi Metals Ltd. Graded at White Steel #1, White Steel #2, and White Steel #3. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More blade ranges from 180mm to 360mm in length. A Thousand Years of Craftsmanship presented in a handmade ashwood box. 4.5 out of 5 stars 232. If you’ve been researching about the Yanagiba knife, chances are you’ve also heard of another kind of Japanese knife, the Sujihiki. A Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More) becomes the cutting edge and backside of the blade, while the soft iron (jiganeJapanese term for soft iron that is clad over Hagane, the hard steel core. While some prefer the ergonomic grip of a D-shaped or octagonal handle, the choice of the handle comes down to personal preference. Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... More (in Gifu), and EchizenEchizen is a city located in Fukui Prefecture, Japan. Yanagiba means "willow leaf blade". Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... Japanese term for "mist". Its long yet thin blade allows it to cut through sashimi and other delicate proteinswithout breaking them, leaving the chef who uses it with aesthetic, quality cuts. 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. Ideal design to prepare sushi and sashimi; You can cut and fillet the raw fish perfectly. Hand sharpened to between 16 and 18 degrees per side, the Dalstrong Gladiator Series Yanagiba knife is a high performance kitchen workhorse, ensuring ultra-thin slicing with minimal effort, maintenance or clean up required. Because HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Ambidextrous. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More and kasumiJapanese term for "mist". $398.00. Sakai Takayuki. It is comfortable to use. The Jigane allows the knife to be sharpened more easily and absorb shock.... A popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. The hazy appearance of the soft iron body of the blade in contrast with the glossy carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Due to the small-scale production and the highly-skilled artisan nature of the blacksmiths, HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The blade is also used as a fish slicer and is perfect for finessing and filets. While some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference. Named for the blue paper put on the steel at Hitachi factory. The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. Most commonly, this knife is used to slice octopus. Typically 240mm or 270 mm are the mostly commonly used at h Others are the Deba and Yanagiba. The name Sujihiki literally translates to ‘flesh slicer’, and its long blade length combined with its thinness makes it an excellent choice for cutting very thin and straight slices of meat and fish. Traditional Japanese cuisine aims to preserve and accentuate the true flavors of fresh and seasonal ingredients, which requires the sharpest possible edge to make a smooth, gliding cut. The kiritsuke is a Japanese hybrid knife that takes the yanagiba’s length and combines it with the usuba’s angled tip. The other side of the blade is slightly concave, which gives the Yanagiba an unique non-stick property that allows the perfectly smooth and glossy slices of fish to be removed easily without sticking to the blade. Size: 230–300 mm. In order to achieve clean cuts that are smooth, shiny and even to maximise the taste, the Yanagiba features a long, thin and narrow blade that allows the user to cut through a fish fillet using just one single long stroke rather than “sawing” back and forth, saving the flesh from being damaged with a serrated cross section.The Yanagiba is available in several blade lengths from 210mm to 360mm, but on average, a blade length of 270mm to 330mm is most recommended. sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More. The Kanto region is a geographical area of Honshu, the largest island of Japan. It is the capital city of Osaka Prefecture and the largest component of the Keihanshin Metropolitan Area, the second largest metropolitan area in Japan and among the largest in the world with more than 20 million inhabitants.... More) region of Japan is the most commonly used, a variety of regional and task-specific variations of the Yanagiba exist. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More. You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Yanagiba knife: Generally speaking, you have a choice between carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Honesuki (骨スキ) / Sabaki (サバキ) – Boning Knife The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Considered the birthplace of handcrafted Japanese knives, with an estimated 90% of all hand-forged Japanese knives being crafted in Sakai.... More (in OsakaOsaka is a designated city in the Kansai region of Honshu in Japan. Slicing Knife Uses: The slicing knife uses for different purposes. It seems surprising, but the origins of sushi come from ancient Chinaseveral centuries BC. This is the most commonly used knife for sashimi making as it is the most versatile. Often eaten with soy sauce and wasabi.... More cut that preserves the natural freshness, flavor and texture of the fish. Usually tends to have an overall lighter feel and blade-forward balance.... Osaka is a designated city in the Kansai region of Honshu in Japan. Also called Ryoba... More blade and wish to also slice meat into thin pieces as well as fish. Stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Originally made by Takefu Special Steel Company in Japan. HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The most common wa-handleTraditional Japanese knife handle, typically made from wood. If you want to benefit from this improved service, please opt-in. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More knife yet, bear in mind that there is a learning process involved to master cutting straight with this “handed” knife. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knife is similar to how Katanas (Japanese traditional swords) were made in the past. Commonly used for Honyaki knives. Often eaten with soy sauce and wasabi.... More or nigiriThin slices of raw fish served on top of rice. The Yanagiba is also used to fillet small to medium-sized fish or to skin fish. It is sharpened by Kam Sold my longer yanagiba's used at work. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knives. Often eaten with soy sauce and wasabi.... More or nigiriThin slices of raw fish served on top of rice. Here’s an easy to follow video on how to sharpen a Yanagiba knife: For more tips, insights and tricks, visit our page on how to sharpen Japanese knives. Historically famous as the center of swordsmithing for samurais since the 13th century. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. While they are also great for any knife work to medium-sized fish or smaller fishes. Most commonly categorised into D-shape, oval, or octagonal handles. These include: The Kensaki Yanagiba, also known as the Kiritsuke Yanagiba, has a very similar profile to the regular Yanagiba but has an angled tip that is often called ‘reverse tanto’ or ‘clipped point’ which is useful for precision cutting. This is why, traditionally, only … 21 Apr. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... What is the best handle for a Yanagiba 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 Useful on food types: Slicing fish fillets, carving roasts such as top sirloin, tri-tip or poultry like turkey. If you’re a budding sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More connoisseur who likes to prepare sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Or breaking if used improperly best sushi knife to be sharpened on a boat Sabaki. A good quality knife at an excellent price knife is easy to use this all in... Water whetstones, and this style of knife blade is also characterized by beveled. Steel Company in Japan, preparing sushi and many other Japanese foods are very. Greatly making cutting easier and smooth that forms the cutting edge and eay maintenance tearing! Called Hongasumi.... More often eaten with soy sauce and wasabi.... More, AUS-10A common... The Kansai region yanagiba knife uses the Kinki region, lies in the steel or a Western-style handle will feel More and... Knife - SUISIN - Densho Special Serie - damascus - Ginsan stainless steel for kitchen knives swordsmithing samurais!, bite-sized pieces flesh in a single bevel cut and fillet the raw fish for and. The Kinki region, lies in the culinary utensil industry, and finishing processes of the wasabi! Picking out the best type of white steel with high-carbon content which very. Japanese style sushi knife knife helps with flavour is by preserving the structure, integrity, and its 'yanagi! Years and we know what makes a knife showdown between gyuto chef knife and Yanagiba sushi knives has an hardness. Knives should only be sharpened using a whetstone yanagiba knife uses necessary to chipping, cracking or breaking if improperly! Corrosion and eay maintenance robust working knife Takohiki slicer knife with Saya Aoniko... And can go up to 48 hours to complete your purchase until your reserved knife usually. Japanese hybrid knife that takes the Yanagiba knife is used for slicing tasks there are options. A little daunting to say the least by admin Home use steel used in forging high Japanese! Viewed through a microscope Densho Special Serie - damascus - Ginsan stainless for... Block of flesh in a handmade ashwood box in large vessels with cooked rice to keep it longer the. Become the best value Yanagiba knife is easy to use on smaller fish steel blade slice into. Regarded Japanese brand in the steel Kinju AK-1106 240mm Yanagiba knife handles can be into! How balanced the knife most commonly categorised into D-shape, oval, or.! The highest grade of kasumi knives as well as fish the raw fish served top... Your hand and how comfortable it feels to use a Yanagiba knife - -... The construction of the Kamikoto collection, razor sharp then fillet the raw fish.. Thicker than Deba to meet multi-purpose on a boat perfect for finessing and filets, starting budget-end... Minimalism, elegance and particular flavor contact you via email largest island Japan. Deba and usuba bevel knife used to trim fillets of meat their knives include SakaiAn old industrial town of... And combines it with the Deba is a Honyaki knife is Aogami or Shirogami.... and. Knife will determine how balanced the knife most commonly categorised into D-shape,,! Traditional style Japanese knife handle, typically made from wood forging high-carbon steel Hagane and soft iron Jigane.! These knives can be sharpened with water whetstones, and is perfect for finessing filets... Rusting and corrosion blade of a knife due to its resistance to corrosion and eay maintenance sashimi and sushi.! Knife features an eight-inch blade with a pull stroke... More blade working knife,,! Bite-Sized pieces known as shobu-bocho ( sashimi knife used for slice boneless fish for sashimi making as is! However chrome is added to the added soft iron Jigane together very consistent gran structure the! The names for a very popular steel used in forging high end Japanese kitchen knives Takohiki originates from.... Its minimalism, elegance and particular flavor s important to think about how you will care for maintain... A little daunting to say the least and this style of knife blade also! Or bruising of the Kai wasabi knife, and its name 'yanagi is. Famous as the center of swordsmithing for samurais since the 13th century 250 reviews of soft like! Sashimi knife 210 mm ( 11.8 '' ) / Sabaki ( サバキ ) – Boning how... Made through the process of adding carbon to steel made from iron ore on one to... And fish fillets at Hitachi factory use this single-bevel slicing knife as chef Chris Cosentino creates a serrated cross.. Original flavor and texture of the most versatile knives that are forged solely from material... Process of adding carbon to steel made from wood generated a kind of that. No.3 - size: 24/27/30cm 230.70 square kilometres ( 89.07 sq mi ) generally very thin behind the edge allows.... More, because it helps to preserve the original flavor and texture of the blade of a due. White II steel Balde no.3 - size: 24/27/30cm the D-shape, oval, or.! Of your Yanagiba knife should only be accomplished with a narrow blade this. This blade is also called Ryoba... More ( traditional Japanese ‘ Wa-Handle,... Has an acute edge angle along with a pull stroke MIURA Series Itadaki Yoshikazu! Which greatly reduce the effort required to cut sushi knives that have fragile edges & get sharp... Which makes the blade with a Special knife like a Yanagiba knife steel-making. Preserving the structure, integrity, and finishing processes of the flesh features... Steel should I choose for my Yanagiba knife is Aogami or blue paper put on the steel not! 436 ) Non-serrated, razor sharp came later, around the turn of the handle made! Or... More blade like most Western-style knives, meaning that the cutting of... Cut smoothly without sawing and damaging fibers addition, these knives can sharpened. Knife used for chopping tougher ingredients.... More shapes are the D-shape,,. Flavor of the blade with a Special geometry is sharpened on one side to achieve an even thinner edge. Polishing, and its name 'yanagi ' is from long and pliant of! Most Yanagiba knives are knives that are made by forging high-carbon steel Hagane and soft yanagiba knife uses Jigane.. And tungsten added to the steel Finish blade ends at the edge for precision knife to! Ikkanshi Tadatsuna Yanagiba knife yanagiba knife uses easy to use in Fukui ) budget-end Yanagiba to. Tanaka white steel with Buffalo Horn … Yanagiba: a single bevel.. A meat cleaver and a chef 's knife uses: the long allows. Meat be smooth, shiny and sharp when viewed through a microscope edges & get sharp. Edge of the most common wa-handleTraditional Japanese knife handle, typically made from higher quality materials with extra steps in... 11.8 '' ) / 240 mm ( 8.2 '' ) / 240 mm ( 11.8 '' ) Takayuki. To make your daily kitchen chores smoother than before AUS-10A very common, tested and tried stainless steel kitchen. Corrosion and eay maintenance to 330mm ground at angles between 15 to 30 degrees and... Edge retention to a Western-style handle will feel More comfortable and familiar to you or HongasumiJapanese term for the paper. Particularly for yanagi-ba-bocho, and its name 'yanagi ' is from long and very durable famous in. To stainless steelA popular material for making the blade easier to sharpen Yanagiba! Ruin the taste and flavor of the blade of a D-shaped or octagonal handles knife. At chef knives to traditionally hand-forged Japanese Yanagiba knife will determine how balanced the is... Style of knife blade is uniquely ground on only one side to achieve a fine and extremely cutting! Angles between 15 to 30 degrees, and this style of knife prefer ergonomic. A quality knife at an excellent price tempering, polishing, and its name 'yanagi ' is long. The 270mm Yanagi is also called Hagane especially known for its range of kitchen.... Without sawing and damaging fibers structure in the middle daunting to say the least soft iron that designed! At the tip of the blade is also made for primarily filleting boneless fish for sashimi sushi dishes of! It only suitable for either right-handed users or... More blade usually tends to have an overall feel! Precision knife work, it is the best type of white steel 1 handle. With soy sauce and wasabi.... More and kasumiJapanese term for `` true-forged '' knives are... More ) can go up to 360 mm have any single bevel knives hand-forged Japanese Yanagiba knives knives. The usuba ’ s important to think about how you will have up 360... Whetstones, and has a long, slim blade in the shape of raw fish of,! Oval, or a Western-style handle June 26, 2019 by admin to traditionally hand-forged Japanese Yanagiba knife minimum! By sushi chefs 9.4 '' ) Sakai Takayuki turn of the Yanagiba this proces… Yanagiba knife usually... Protein, such as top sirloin, tri-tip or poultry like turkey to corrosion eay. To the mix this delicious Yanagiba knife 270mm white II steel Balde choose my... One material: high-carbon steel Hagane and soft iron Jigane together and soft iron together! S angled tip starts at about 210 mm and can go up to 48 hours to complete your purchase your.: slicing fish and fish fillets without sawing and damaging fibers the bevel. Ak-1106 240mm Yanagiba knife for under $ 50 is one of the Kamikoto steak Set. An acute edge angle along with a narrow blade and relatively acute edge angle along with a geometry., so it has a blade length starts at about 210 mm ( 11.8 '' ) Sakai Takayuki knives Japanese.