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. $415.00. 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. Here, learn the names for a wide variety of Japanese knives and how to use them. Cutting direction: While almost all western knives are used to push and cut, almost all Japanese knives are used pull and cut instead. 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! Details View details . The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). Japanese Kengata Yanagiba Knife - MIURA - Obidama Serie - Vg-10 mirrored Ebony Wood Handle - Size: 27cm. This allows a more acute angle compared to most double bevel knives and nonstick properties. 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. Sold my longer yanagiba's used at work. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. The standard Japanese knife kit includes the yanagiba, deba, and usuba. Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. This kind of precision can only be accomplished with a special knife like a Yanagiba. The Yanagiba is a long Japanese kitchen knife that is used to cut sashimi. Sakai Takayuki. FREE Shipping by Amazon. As such you prevent a sawing motion and end up with the best results. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Like the other knives, it is not only for the few selected jobs. Yes they are fish knives. 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. It the handiest and the most efficient knives from the ancient time. Shigefusa Yanagiba 330mm Kitaeji Swedish Steel blade knife. While they are also great for any knife work to medium-sized fish or smaller fishes. The extremely long, slim blade shape enables wafer-thin, precise cuts - perfect for slicing fish. There are some makers that do 2 sided slicers that call them yanagibas but we tend to call and classify these as sujihikis. 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. 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. Yanagiba Knives. $1,190.00. Last items in stock . I opt-in to a better browsing experience. Typically 240mm or 270 mm are the mostly commonly used at h It is sometimes also called a type of kitchen katana, like the famous Japanese swords. They also make excellent carving knives. $398.00. It is sharpened by Kam If you are being totally practical & do not have any single bevel lust a Suji is more versatile for all around slicing. What is Yanagiba Knife. Visit Our Store 100 Great Portland Street, London, W1W 6PB. Ikkanshi Tadatsuna Yanagiba Knife 270mm Blue Steel Mirror Finish Blade. 60-61HRC Aogami: Aogami or blue paper steel is basically shirogami steel with chrome and tungsten added to the steel. This Tojiro Shirogami 270mm Yanagiba is ideal for those who are looking for a good quality knife at an excellent price. For long and deep, straight cuts, the 13-inch Yanagiba can skin large fish in one deft motion. 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. 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. Accept Cookies . Knife name: Yanagiba Material: White steel #2/Shirogami No. has an HRC of 65+ White #2 - Mid range hardness, and is the most common type of white steel used. Blade length starts at about 210 mm and can go up to 360 mm. This is a very popular steel used in forging high end Japanese kitchen knives. The 270mm yanagi is the most popular size for this style of knife. Blade length starts at about 210 mm and can go up to 360 mm. $239.00 Sold Out Shobu Sashimi Knife 210 mm (8.2") / 240 mm (9.4") Sakai Takayuki. Details View details . Yanagiba or Yanagi knives (lit. For a long time, I used a yanagiba this size as a utility/multi-purpose knife in professional kitchens. ¥14,300. $501.00. Single ground: For right-hand use, the yanagiba has a bevel on the right side and a concave on the left. 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. Also, unlike regular knives, they are not meant for the typical push/pull kind of slicing. https://www.knifebuzz.com/japanese-knife-types-and-their-uses The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). It is not much reason, they are cool knives that have fragile edges & get razor sharp. 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. from $89.00 Takohiki Slicer Knife with … Ikkanshi Tadatuna Yanagiba Knife 270mm White II Steel Balde. Typically 240mm or 270 mm are the mostly commonly used at h Yanagibas are also called sashimi knives and yanagis and they're used for slicing fish by Japanese sushi cooks. $2,290.00 Sold Out Genbu Sakimaru Shobu Knife with Saya - Aoniko. It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and Western Knives. $560.00. 4.0 out of 5 stars 11. 75. Shigefusa Yanagiba 300mm Kitaeji Swedish Steel blade knife . Professional Knife Sharpening Now Available. 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. Typically 240mm or 270 mm are the mostly commonly used at h $1,270.00. The Seki Magoroku KK Yanagiba Japanese slicing knives are distinguished by their pure form and the octagonal, black matt handle made of pakka wood. This is the most versatile knives that you can use to make your daily kitchen chores smoother than before.