What is a Yanagiba knife for?
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.
What is a Japanese carving knife called?
Sujihiki – The Carving Knife Perfect for filleting fish and slicing or carving meat or poultry, the sujihiki is an exceedingly precise Japanese chef’s knife with a steeper bevel than similar European knives.
What is a Sujihiki used for?
The sujihiki is intended for slicing boneless protein. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife.
How do you sharpen a Yanagiba knife?
Use a finishing stone. If you use a medium grindstone, the smaller edge will become too thick and the sharpness will deteriorate. Set the blade upright at about 45 degrees and lightly sharpen the entire edge of the blade until it starts to burr. After that, press the back side of the blade in the same way as in .
What is a Sakimaru knife used for?
Like it’s Yanagiba cousin, the Sakimaru knife is traditional style of Japanese chef knife, generally used for the preparation of sashimi. Sakimaru knives (like Yanagiba) are a long, thick single bevel knife, the difference being the tip design of a Sakimaru being pointed.
What can I cut with a Santoku knife?
The best uses for a Santoku knife
- Cutting meat.
- Slicing cheese.
- Slicing, chopping or dicing fruits, vegetables and nuts.
- Mincing meat or herbs.
- Scooping food off a cutting board due to wide blade.
- Creating fine slices, particularly useful for vegetables and seafood.
What is a Yanagiba knife?
Like most traditional Japanese knives, Yanagibas are single bevel knives, meaning that only one side of the blade is ground to form a razor-sharp edge.
What is a Yanagiba (sashimi)?
T he Yanagiba (Sashimi) Knife – written in Japanese as 柳刃包丁 (やなぎば) and pronounced as Yanagi-ba Bōchō . It’s a Traditional Style Japanese kitchen knife, typically measuring 210-360mm in length. In this case, we recommend around 270mm as the most suitable size for most people. This knife is best used for: Fish.
What does Yan Yanagiba mean?
Yanagiba roughly translates in to English as “willow-leaf blade”, a simile which perfectly describes the long and slender leaf-shaped blade of the knife. Similarly, the knife is also sometimes called Shobu, because the blade resembles the spear-shaped leaves of the iris plant.
What sizes do Yan Yanagiba blades come in?
Yanagiba are available in variety of blade lengths, typically ranging from 210mm up to 360mm, with the 270mm, 300mm, and 330mm sizes being particularly popular.