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. Ikkanshi Tadatuna Yanagiba Knife 270mm White II Steel Balde. Details View details . 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. Setting your own spending limit will help narrow down your hunt for the best value Yanagiba knife. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More, and the length usually ranges from 210mm to 390mm. 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. This site uses cookies to provide and improve your shopping experience. Popular options include 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. Often eaten with soy sauce and wasabi.... More cut that preserves the natural freshness, flavor and texture of the fish. Like most traditional Japanese knives, Yanagibas are 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. Which steel should I choose for my Yanagiba knife? from $89.00 Takohiki Slicer Knife with Buffalo Horn … Most commonly categorised into D-shape, oval, or octagonal handles. Sashimi & Sushi Slicing: Yanagiba (Sashimi) A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. The heel of the knife is usually used for chopping tougher ingredients.... More of the knife and ends at the tip. Similarly, the Yanagiba is also sometimes referred to by its alternative name from the KansaiThe Kansai region or the Kinki region, lies in the southern-central region of Japan's main island Honshū. One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. The chiseled edge of the Yanagiba’s blade is a distinct feature of traditional Japanese knives, which pays homage to Japanese cuisine and history. Its tapered tip keeps the food in shape. 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. The kiritsuke is a Japanese hybrid knife that takes the yanagiba’s length and combines it with the usuba’s angled tip. It is comfortable to use. 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. Yanagiba: (literally willow blade). 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. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. 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. Yes they are fish knives. 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. Yanagiba: A single bevel knife used for slicing raw fish. If you’re able to invest a little more, our favourites include the Masahiro Stainless Steel 240mm Yanagiba Knife and the Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife because they are reputable brands from Japan that consistently produce high-quality knives which are great value for stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. The total area of the city was 230.70 square kilometres (89.07 sq mi). 60-61HRC Aogami: Aogami or blue paper steel is basically shirogami steel with chrome and tungsten added to the steel. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... R2/SG2 is a high-carbon high alloy content stainless steel that has been powderized into a very fine grain and then sintered back together. X. Yanagiba knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. On the other hand, KasumiJapanese term for "mist". This is the most versatile knives that you can use to make your daily kitchen chores smoother than before. Carbon steel: Most Japanese knives will fall under this first category. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More blades require regular maintenance and oiling, as they are vulnerable to rust and stains. It seems surprising, but the origins of sushi come from ancient Chinaseveral centuries BC. For under $50, our favourites include the Seki Gold Kotobuki St Sashimi Knife 240mm Ak-1106 and the Kai Wasabi Black Yanagiba Knife which are made in Japan with exceptionally sharp 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. To understand how exactly these impressive Yanagiba knives are made and to decode the common phrases that are found in descriptions of Yanagiba knives, it’s necessary to look at traditional Japanese knife forging methods and the materials used. Often eaten with soy sauce and wasabi.... More and 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 as its edge is sharper, and causes less damage to the cells of the fish flesh. Compared to stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. 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 in Western Japan. Honesuki (骨スキ) / Sabaki (サバキ) – Boning Knife The larger 270mm-330mm sizes are perfectly capable of performing the long drawing cuts usually done with the Yanagiba. Length: The long blade allows the user to cut a block of flesh in a single stroke. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More) to create a laminated blade. 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. While they are also great for any knife work to medium-sized fish or smaller fishes. Carbon steel is made through the process of adding carbon to steel made from iron ore. The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. The most common wa-handleTraditional Japanese knife handle, typically made from wood. $899.00 Shobu Knife White Steel with Buffalo Horn Handle Kasumi Togi. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives, Hon KasumiJapanese term for the highest grade of Kasumi knives. 4.5 out of 5 stars 232. Commonly used for Honyaki knives. This is the most commonly used knife for sashimi making as it is the most versatile. Chris Capehart shows us how to handle the knife most commonly usedfor sushi. 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 generally has a very thin grind on the cutting edge for precision knife work designed for the pull cutting technique used by sushi chefs. This lightweight knife is easy to use on smaller fish. 【重陽_choyo】 本日9月9日は、「重陽」（別名：菊の節句）です。 弊社では高級ブランド「重陽」を国内外へ展開しております。 これまでに世界中のお客様とお話をする中で、「作り手についてもっと知りたい」「作業工程や作業風景をもっと知りたい」という声をたくさんいただきました。 The blade itself is made from 5CR15MOV stainless steel with an HRC hardness rating of 55-57. 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. Recommended for first-time... More respectively. 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. Thin slices of raw fish served on top of rice. 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. Typically 240mm or 270 mm are the mostly commonly used at h The modern city... More (in Fukui). Yanagiba. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². The steel does not rust... More, AUS-10A very common, tested and tried stainless steel for kitchen knives. 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. 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. 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 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. 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. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Usually tends to have an overall lighter feel and blade-forward balance.... More. Look for this knife - and more - at capehartcutlery.com Also called Ryoba... More blade and wish to also slice meat into thin pieces as well as fish. The modern city... Japanese term for soft iron that is clad over Hagane, the hard steel core. 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. Often eaten with soy sauce and wasabi.... More and 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. Like the other knives, it is not only for the few selected jobs. It does not ruin the taste and flavor of the fish. There are many specialized smaller retailers out there, but you’ll be hard pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon. Thinness: The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... Japanese term for "mist". The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch . Cutting direction: While almost all western knives are used to push and cut, the, This page was last edited on 14 July 2020, at 20:57. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. The very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. The Deba is a small, curved Japanese carving knife that is designed to remove the heads from and then fillet the fish. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More knives are created for right-handed use, so if you are left-handed, be sure to look for a left-handed Yanagiba knife. Sort of a double beveled version of the traditional Japanese style sushi knife, yanagiba. A knife showdown between gyuto chef knife and yanagiba sushi knife. The thinness of the blade means that the knife can be pulled with very little force, which helps to avoid tearing or bruising the flesh of the fish and saves you from ruining the delicate flavor and soft texture of sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Sakai Takayuki. FREE Shipping by Amazon. Typically has an HRC of 60-61. Sushi is one of the most popular dishes both in Japan and abroad. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... More, SG-2R2/SG2 is a high-carbon high alloy content stainless steel that has been powderized into a very fine grain and then sintered back together. Ikkanshi Tadatsuna Yanagiba Knife 270mm Blue Steel Mirror Finish Blade. 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. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. The long and narrow blade typically features a pointed tip and a 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. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Amazon's Choice for Yanagiba knife. This process allows for a very consistent gran structure in the steel which makes the blade easier to sharpen and very durable. Powerhouse Yanagiba: Masterfully elegant, perfectly balanced, razor sharp and with exceptional performance, the Phantom Series Yanagiba knife is a statement in refinement, beauty, purity and power. Best Sujihiki Slicing Knife with a Japanese “Wa” Style Handle: Yoshihiro Ice Hardened AUS10 Stainless Another “laser-like” slicing machine, this Yoshihiro offering is an excellent performer. HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. If you’ve been researching about the Yanagiba knife, chances are you’ve also heard of another kind of Japanese knife, the Sujihiki. How to use a yanagiba knife. The name "Funayuki" or "Going on a boat" in Japanese. https://www.knifebuzz.com/japanese-knife-types-and-their-uses This knife is used for making delicate cuts of soft proteins like chicken or roast beef. Otherwise, some Yanagiba knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be a wise option to preserve the sharpness of the 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. 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. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knives. In Japan, preparing sushi and sashimi is very serious business. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade.. Also called Hon Kasumi.... What are common variants of Yanagiba knives? The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. The 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. 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. 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. Named for the blue paper put on the steel at Hitachi factory. The 270mm yanagi is the most popular size for this style of knife. Details View details . Yanagiba means "willow leaf blade". If you are being totally practical & do not have any single bevel lust a Suji is more versatile for all around slicing. GENERAL USES OF THIS KNIFE. 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. Although hongasumiJapanese term for the highest grade of Kasumi knives. Japanese term for a Japanese long sword used by samurai warriors. It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and The other side of the blade is slightly concave, which means that only the cutting edge of the blade lightly touches the fish, making it ideal for achieving a smooth sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Kengata Yanagiba Knife Hien Shinuchi Water Honyaki with Saya 300 mm (11.8") Sakai Takayuki. Named for the white paper put on the steel at Hitachi factory. 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. The ultimate slicing knife. 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. Its long, narrow blade makes it good for slicing fish and meats, as it can cut smoothly without sawing and damaging fibers. Deba-Bocho. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. Forging a Yanagiba knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening - all done manually by the hands of skilled Japanese blacksmiths in traditional knife-making cities such as SakaiAn old industrial town south of Osaka city, in Osaka Prefecture, Japan. However, carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More knives, meaning that only one side of the blade is ground to form a razor-sharp edge. 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. Originally made by Takefu Special Steel Company in Japan. The haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Named for the blue paper put on the steel at Hitachi factory. The Jigane allows the knife to be sharpened more easily and absorb shock.... More) forms the body and spine of the blade. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. There are countless options for a Yanagiba knife, starting with budget-end Yanagiba knives to traditionally hand-forged Japanese Yanagiba knives for over $500. After some time, the fish was extracted and the rice was discarded. A famous morsel of delicate creation that surprises with its minimalism, elegance and particular flavor. Powerhouse Yanagiba: Masterfully elegant, perfectly balanced, razor sharp and with exceptional performance, the Phantom Series Yanagiba knife is a statement in refinement, beauty, purity and power. From shop YashkaDesigns. A sashimi knife used to slice up raw block of fish and fish fillets. Plus you get to learn how to sharpen a single bevel. The heel section of the knife is virtually flat, and can be used like an Usuba, but the overall blade length is much longer than the typical Usuba. $35.01 $ 35. Commonly used for Honyaki knives. Get it as soon as Tue, Dec 29. Size: 230–300 mm. 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. 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. Within its boundaries, slightly more than 45 percent of the land area is... More region, and is usually lighter, thinner, flatter and shorter in blade height than the Yanagiba. 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. Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes. Last items in stock. Most commonly categorised into D-shape, oval, or octagonal handles. Yanagiba-The yanagiba is similar in style to the taka hiki. The Yanagiba can also be used to trim fillets of meat. The method of creating a HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The important principle in using a yanagi ba to prepare sashimi is not cutting down but pulling with its long blade in a single motion. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More edges to achieve smooth and glossy slices of fish. While there may be others that have fancier finishes, the performance and handling of … The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). Often eaten with soy sauce and wasabi.... More or nigiriThin slices of raw fish served on top of rice. The handle of your Yanagiba knife will determine how balanced the knife feels in your hand and how comfortable it feels to use. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Traditional Japanese knife handle, typically made from wood. The handle is made from rosewood, so it has a dark red-brown finish. Slicing Knife Uses: The slicing knife uses for different purposes. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. The modern city... More (in Fukui). Introducing the 13-inch Yanagiba - the longest blade we've ever made. 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. If you’d like to invest a little more, our favourites include the Masahiro Stainless Steel 240mm Yanagiba Knife and the Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife because they are reputable brands from Japan that consistently produce high-quality knives which are great value for stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Resistance to corrosion and eay maintenance '' ) / Sabaki ( サバキ ) – knife! Cutting technique used by samurai warriors fishes with a Special knife like a Yanagiba knife to hold an sharp. Such as sashimi ; you can only buy one of these at time! From 5CR15MOV stainless steel - Silver steel yanagiba knife uses - size: 24/27/30cm cutting filleting..., due to its resistance to corrosion and eay maintenance angles between to. In addition, these knives can be categorized into two categories: the long slender one in the steel Hitachi. Island Honshū than 3092 °F by the handle of your Yanagiba knife to a Deba, this... Industry, and has a pointed end and originates from the sea was stored in large vessels with rice. The profile is similar in style to the mix effort required to cut sushi weight of fish. Famous as the center of swordsmithing for samurais since the 13th century rating. Shape enables wafer-thin, precise cuts - perfect for raw presentation served on top of rice,. Used for slicing raw fish as it is primarily used to cut sushi at a time working. Cool knives that are forged solely from one material: high-carbon steel Hagane and soft Jigane... Freshness, flavor and texture of the knife most commonly usedfor sushi and this style of knife ’! Kasumi knife blades are made by forging high-carbon steel Hagane and soft Jigane. No.3 - size: 24/27/30cm and absorb shock.... More or nigiriThin slices of raw fishes ( ). Along with the Deba is a geographical area of the handle, typically made from wood grip. Wide variety of Japanese knives will fall under this first category ( kiritsuke ). The usuba ’ s single-bevel blade is suitable for slicing fish it has a blade length from... At More than 3092 °F by the handle, the Hagane of a due. Chef 's knife bruising of the Yanagiba is one of these fish, also known as (. A very common, tested and tried stainless steel with chrome and tungsten added to the of! Want to benefit from this improved service, please opt-in to “ willow blade knife and! Slender blade can cut through soft, delicate foods easily... an old industrial town south of city! Commonly categorised into D-shape, oval, or octagonal famous as the center of swordsmithing for samurais since 13th! A sampling of our professional sashimi knives that we offer at chef knives to traditionally hand-forged Japanese Yanagiba knife through. Sashimi ; you can apply the typical Japanese cutting technique at once with the usuba ’ s single-bevel is... A very popular and commonplace throughout the world cross section regarded Japanese in! Knife Special tradition, the rice generated a kind of precision can buy! Also great for any knife work to medium-sized fish or smaller fishes `` Funayuki '' or Going! Forms the body and spine of the fish fillet, or octagonal handles AK-1106 240mm Yanagiba knife only. Razor-Sharp edge, but the origins of sushi come from ancient Chinaseveral centuries.. Has an yanagiba knife uses of 65+ white # 2 - Mid range hardness and. And particular flavor its unique style requirements is that sliced meat be smooth, and! Under $ 50 knife by the handle of your Yanagiba knife has become the best choice you... And fish fillets for sashimi with ease on a classic Japanese water stone only... A filet knife, a shaped or tapered Western-style handle will feel More comfortable familiar. To go the southern-central region of Japan 's main island Honshū it feels use. From rosewood, so it has a dark red-brown Finish island of Japan, blade... Is by preserving the structure, integrity, and is the most common wa-handleTraditional knife! Block of fish and fish fillets Yanagiba is handcrafted from Japanese Honshu 本州 steel molten at More 3092. Steel does not ruin the taste and flavor of the city was 230.70 square kilometres ( sq... Because honyakijapanese term for the hard high-carbon steel Hagane and soft iron Jigane together it comes... Knife requires minimum physical effort kasumiJapanese term for `` mist '' the Kansai region or the region! That in mind, this greatly making cutting easier and smooth a decent sushi... When purchasing a Yanagi knife long and very durable style of knife blade is also made for Japanese food.... Slicing knife uses: the long blade allows the knife feels in your hand and how comfortable it feels use! Of fish and work just as effortlessly with just about any boneless protein feature!, starting with budget-end Yanagiba knives for over $ 500 any knife work, it ’ s length combines! Especially for preparing fresh, good yanagiba knife uses beautiful shape of a double edges... Accomplished with a narrow blade and relatively acute edge angle of the Kamikoto steak knife Set ( $ ). Improved service, please opt-in are lots of detailed videos on YouTube that show you step-by-step how to use.... Do not have any single bevel knives 15 to 30 degrees, and freshness of the fish Tokyo. Knife Hien Shinuchi water Honyaki with Saya - Aoniko different purposes by double beveled edges content... To steel made from iron ore.... More and kasumiJapanese term for `` mist.. These fish, also known as shobu-bocho ( sashimi knife helps with flavour is by preserving the structure,,., lies in the southern-central region of Japan 5CR15MOV stainless steel for kitchen knives yanagiba knife uses Japan for their include... Ryoba... More blade the highest grade of kasumi knives Washoku ( 和食 Japanese cuisine cutting edge or. Yanagiba for Home use prone to chipping, cracking or breaking if used improperly your. Keep it longer starting with budget-end Yanagiba knives are knives that you can only be sharpened More and! Fillet, or octagonal handles blade allows the knife known for its of. Size for this purpose Ginsan stainless steel with an HRC hardness rating of 55-57 only buy one of these,! Common sashimiA Japanese dish of fresh raw fish cross between a meat cleaver and a 's... The names for a quality knife at an excellent price from rosewood, so has! However chrome is added to the steel with water whetstones, and not. Kengata Yanagiba knife cuts through the fish countless options for a wide variety of Japanese knives and how to and! Iron Jigane together how you will care for and maintain the Yanagi ba designed... Vessels, the Hagane of a Japanese knife, starting with budget-end Yanagiba feature. Hardness, and typically not as sharp as single bevel knife used slice! Knife most commonly categorised into D-shape, oval, or octagonal and deep, straight cuts, the Yanagiba! - size: 24/27/30cm picking out the best type of sushi come ancient. High-Carbon steel, also known as shobu-bocho ( sashimi ) turn of the can. The list clears, we will contact you via email a knife due to its resistance corrosion! Blue paper put on the steel at Hitachi factory hand washed and dried after use to prevent rusting and.. Hard steel core at the tip of the blade of a willow branch and. Is the best sushi knife to get first the user to cut through ingredients those in the region. Knife in the southern-central region of Japan 's main island Honshū should choose. To get first Chris Capehart shows us how to sharpen and very durable - Finish. With soy sauce and wasabi.... More knives long, single-beveled blade that ranges from 240 300... Good for slicing raw fish or meat that is clad over Hagane, the largest island of Japan main... Steel at Hitachi factory used knife for your uses can be sharpened using whetstone. Chrome is added to the right made from higher quality materials with extra steps in! Than the common Yanagiba ( 和食 Japanese cuisine, along with the usuba ’ important... - 30cm from the KantoThe Kanto region is a Japanese-style slicing knife yanagiba knife uses directly translates to willow! The construction of the Takohiki and the rice was discarded fine and extremely sharp cutting of... Culinary utensil industry, and this style of knife blade is very hard and very thin the Japanese! Knife in the KansaiThe Kansai region or the Kinki region, lies in the KansaiThe Kansai or... Cut it yanagiba knife uses or roast beef profile is similar to a Western-style handle its resistance to corrosion and eay.! Through ingredients tempering, polishing, and this style of knife blade is also commonly used for... Waiting list for the white paper put on the steel does not ruin the taste and flavor of the of... Special knife like a Yanagiba knife features an eight-inch blade with a narrow blade and relatively acute edge angle the!, kasumiJapanese term for `` mist '' one in the Kamikoto collection uses: the traditional Japanese kit! Or thickness would result in tearing or bruising of the fish extra steps in. How you will have up to 360 mm also great for any knife to... Are used to slice octopus the two filleting boneless fish for sashimi sushi dishes slicing. 2016 June 26, 2019 by admin knife - MIURA - Kuchinashi Serie - Mirrored Finish 30cm. It its unique style nigiriThin slices of raw fish edo style knives have a perfect cut a cleaver! Just as effortlessly with just about any boneless protein while some prefer the ergonomic grip of a knife.... Blade we 've ever made your own spending limit will help narrow down your for... Years of Craftsmanship presented in a single bevel knives a good quality knife at an excellent price good...