Yanagi / Sashimi Knife - HITACHIYA USA
Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. The most popular knife for cutting fish and also called shobu-bocho (sashimi knife).
All about the Yanagiba Knife - Knife Lover
Cutting techniques with single bevel knives : r/chefknives - Reddit
A yanagi and root veggies don’t go together well. You experience wedging because the vegetable has to bend around the bevel and while a yanagi is thin at and immediately behind the edge, it …
Yanagi – Kikuichi Cutlery
Yanagi (also called yanagiba or shobu) is the quintessential sashimi knife. It’s long and thin blade is suited for slicing delicate fish in a single stroke. May also be used for portioning other raw, …
Yanagiba – Knifewear - Handcrafted Japanese Kitchen Knives
Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, …
Yanagiba / Sashimi – K&S - New York - Knives and Stones
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 …
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What is a Yanagiba (Sashimi) Knife - Japanese Knives Guide
The Yanagiba is a traditional-style Japanese sashimi knife with a thin and long blade that is mainly used to slice boneless fish fillets for sashimi or nigiri sushi. The Yanagiba is also used …
The Best Yanagiba Knife: 4 Recommendations - The Chef Dojo
May 30, 2023 · A yanagiba (柳刃) is the most popular type of sashimi knife in Japan. The term “yanagiba” translates to “willow tree blade”, and is in reference to the knife’s long, slender, …
Yanagiba vs Sujihiki: Japanese Slicer Knives - Blade Advisor
Jul 27, 2019 · Both a yanagiba and a sujihiki are long, slender Japanese knives made for slicing fish and meat. To the untrained eye, they look almost the same, and they are used in a similar …
LEFT HANDED SAKAI TAKAYUKI INOX YANAGI / SASHIMI KNIFE
Yanagi (Yanagiba) is widely used throughout all of japan by professionals. The blade is narrow and long enabling it to slice through fish fiber without pushing or sawing the tender filet, the …
