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