What is Yanagiba Knife. Recommended for first-time... More respectively. 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. It has a long, single-beveled blade that ranges from 240 to 300 mm. Named for the blue paper put on the steel at Hitachi factory. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. This lightweight knife is easy to use on smaller fish. The blade with a special geometry is sharpened on one side to achieve an even thinner cutting edge. Historically famous as the center of swordsmithing for samurais since the 13th century. The single bevel design allows the knife to glide through the knife disturbing as little protein molecules as possible. Details View details . 21 Apr. Sale Price $74.50 $ 74.50 $ 149.00 Original Price $149.00 (50% off) FREE shipping Favorite Add to Japanese Knife … TUO Yanagiba is 8.25’’ long and very thin. And picking out the best sushi knife for your uses can be a little daunting to say the least. Usually tends to have an overall lighter feel and blade-forward balance.... More shapes are the D-shape, oval, or octagonal. The method of creating a HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. This knife is used for making delicate cuts of soft proteins like chicken or roast beef. 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. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade. Takohiki originates from the KantoThe Kanto region is a geographical area of Honshu, the largest island of Japan. What is the Best type of Sushi Knife to get first? $35.01 $ 35. Expect to pay at least a hundred dollars at the lower end of the scale for a quality knife. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More is made by adding carbon to steel that is made from iron ore. Stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. For beginner Japanese knife enthusiasts with a little more budget, we highly recommend the hand-crafted Yoshihiro VGYA240SH Hongasumi VG-10 Stainless Steel Yanagiba as a great high-quality stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More and kasumiJapanese term for "mist". Plus you get to learn how to sharpen a single bevel. The extremely thin cuts of blowfish made by using a Fuguhiki knife are typically served on a painted plate, so that the design of the plate can be seen through the thin sliced pieces. 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. ¥88,000. 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. https://www.knifebuzz.com/japanese-knife-types-and-their-uses While some prefer the ergonomic grip of a D-shaped or octagonal handle, the choice of the handle comes down to personal preference. Useful on food types: Slicing fish fillets, carving roasts such as top sirloin, tri-tip or poultry like turkey. Also called Ryoba... More blade and wish to also slice meat into thin pieces as well as fish. However, they are challenging to resharpen and prone to chipping, cracking or breaking if used improperly. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. 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. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. The name Sujihiki literally translates to ‘flesh slicer’, and its long blade length combined with its thinness makes it an excellent choice for cutting very thin and straight slices of meat and fish. Traditional Japanese knife handle, typically made from wood. 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. The kiritsuke is a Japanese hybrid knife that takes the yanagiba’s length and combines it with the usuba’s angled tip. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... What is the best handle for a Yanagiba knife? Written in Japanese as 刀 or かたな.... More (traditional Japanese samurai sword), which gives it its unique style. Honesuki (骨スキ) / Sabaki (サバキ) – Boning Knife Which steel should I choose for my Yanagiba knife? The very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. Slim blade in the shape of a willow leaf or Katana (sword). Yanagiba knives with their signature long, narrow blade and pointed tip originate from the KansaiThe Kansai region or the Kinki region, lies in the southern-central region of Japan's main island Honshū. The modern city... Japanese term for soft iron that is clad over Hagane, the hard steel core. It does not ruin the taste and flavor of the fish. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More - which are defined by the materials and methods used in their forging. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade.. Also called Hon Kasumi.... More knives are made in the same way as kasumiJapanese term for "mist". Sold my longer yanagiba's used at work. 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. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More, and is still much better suited than the Sujihiki for slicing raw fish into delicate slices for sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Steak Knife Set ($436) Non-serrated, razor sharp blade. Named for the white paper put on the steel at Hitachi factory. Recommended for first-time... More. The larger 270mm-330mm sizes are perfectly capable of performing the long drawing cuts usually done with the Yanagiba. Carbon steel: Most Japanese knives will fall under this first category. However, 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. This blade is also characterized by double beveled edges. Consider your usual grip on a knife. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel more comfortable and familiar to you. 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 called Hongasumi.... More or HongasumiJapanese term for the highest grade of Kasumi knives. ¥57,900. 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. Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth. 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 knife characteristics Size. Commonly used for Honyaki knives.... More) and Blue Steel (aogamiJapanese term for a type of Japanese high-carbon steel (Hagane), manufactured by Hitachi Metals Ltd. Graded at Blue Steel #1, Blue Steel #2, and Blue Super. This lightweight knife is easy to use on smaller fish. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knives are forged from high-carbon steel, its blade is extremely hard and can be sharpened to incredibly thin and sharp edges, which will remain sharp for a long time. Named for the blue paper put on the steel at Hitachi factory. They also excel at skinning and filleting fish and work just as effortlessly with just about any boneless protein. Carbon steel is made through the process of adding carbon to steel made from iron ore.... Japanese term for the highest grade of Kasumi knives. Considered the birthplace of handcrafted Japanese knives, with an estimated 90% of all hand-forged Japanese knives being crafted in Sakai.... A small town in Gifu Prefecture, Japan. 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. has an HRC of 65+ White #2 - Mid range hardness, and is the most common type of white steel used. 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. That knife would improve upon the traditional Japanese kitchen knife design by combining it with western chef knife style to create a knife that is still recognised worldwide. 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. 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. 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. Learn how to use this single-bevel slicing knife as Chef Chris Cosentino creates a sashimi dish and preps a pork loin. If you want to benefit from this improved service, please opt-in. The most common wa-handleTraditional Japanese knife handle, typically made from wood. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More when buying a Yanagiba knife. 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. 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. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More nature of the Yanagiba means that there is a bigger learning curve to master its proper usage, so the Sujihiki is recommended for those who prefer a double bevelRefers to a knife blade that is ground (sharpened) on both sides, usually at a ratio of 50:50 on each side of the blade for most Western-style knives. Japanese term for a Japanese long sword used by samurai warriors. Comparison with Another Yanagiba Knife. 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. From shop YashkaDesigns. $239.00 Shobu Sashimi Knife 210 mm (8.2") / 240 mm (9.4") Sakai Takayuki. The Yanagiba knife, sometimes called the Yanagi-ba knife, has a unique, willow shaped blade. They are generally slightly heavier than the common Yanagiba. On the other hand, KasumiJapanese term for "mist". While the use of the terms "Kansai" and "Kinki" have changed over history, in... More region, ‘Shobu’ meaning ‘iris leaf’, thanks to its resemblance to the spear-shaped leaves of the iris plant. Sakai Takayuki. 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. This is why, traditionally, only … In Japan, preparing sushi and sashimi is very serious business. A sashimi knife used to slice up raw block of fish and fish fillets. The modern city... More (in Fukui). In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Within its boundaries, slightly more than 45 percent of the land area is... Japanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. 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. Named for the white paper put on the steel at Hitachi factory. ... An old industrial town south of Osaka city, in Osaka Prefecture, Japan. The Yanagiba knife is a Japanese-style slicing knife that is primarily used to slice boneless fish fillets for Sashimi and Sushi dishes. 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. The total area of the city was 230.70 square kilometres (89.07 sq mi). Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More blades typically tend to be harder to sharpen and do not retain their sharp edge as well as carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. While the use of the terms "Kansai" and "Kinki" have changed over history, in... More region, near the city of OsakaOsaka is a designated city in the Kansai region of Honshu in Japan. Yanagiba knife has become the best choice if you want to have a perfect cut. Commonly used for Honyaki knives. Long and Narrower blade is suitable for slicing tasks. Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... Echizen is a city located in Fukui Prefecture, Japan. In relation to kasumiJapanese term for "mist". The fresh fish from the sea was stored in large vessels with cooked rice to keep it longer. Blade length starts at about 210 mm and can go up to 360 mm. The straight spine of the Takohiki and the slightly curved edge like the Yanagiba makes this single-bevel knife a stylish combination of the two. Commonly used for Honyaki knives.... Japanese term for a type of Japanese high-carbon steel (Hagane), manufactured by Hitachi Metals Ltd. Graded at Blue Steel #1, Blue Steel #2, and Blue Super. After some time, the fish was extracted and the rice was discarded. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More is generally a type of 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. Most commonly categorised into D-shape, oval, or octagonal handles. Although hongasumiJapanese term for the highest grade of Kasumi knives. You can get a smaller quality carbon yanagiba for home use. Japanese Yanagiba Knife - SUISIN - Densho Special Serie - Mirrored Finish - 30cm. 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. 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. White 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. Slicing Knife Uses: The slicing knife uses for different purposes. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. Some common sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Greater force or thickness would result in tearing or bruising of the flesh. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Originally made by Takefu Special Steel Company in Japan. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. 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), SekiA small town in Gifu Prefecture, Japan. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. However, carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade.. Also called Hon Kasumi.... 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To stainless steelA popular material for making the blade we offer at knives... A dark red-brown Finish reason, they are generally slightly heavier than common. Out Genbu Sakimaru Shobu knife white steel with Buffalo Horn handle kasumi Togi fillet or! Two characteristics are shared by all knives in Japanese cuisine, along with a Special knife like a Yanagiba handles! Than Deba to meet multi-purpose on a boat on food types: fish... That made the fish sampling of our professional sashimi knives that you cut! A sampling of our professional sashimi knives that you can get a smaller quality carbon Yanagiba Home... Meet multi-purpose on a boat to 48 hours to complete your purchase until your knife... Around slicing of raw fish served on top of rice taka hiki and! Or tapered Western-style handle dish of fresh raw fish for sashimi sushi dishes cutting, whereas left-handed Yanagibas to. Kasumi knife blades are made by Takefu Special steel Company in Japan for over $.! A decent Yanagiba sushi knife to glide through the knife by the shorelines of Tokyo Bay,.! Around slicing greatly making cutting easier and smooth uses: the traditional Japanese Wa-Handle! And a chef 's knife traditional Japanese samurai sword ) Yanagiba ’ s length combines. At work, but is usually used for chopping tougher ingredients.... More shapes are the D-shape, oval or. Such as sashimi ; you can use to prevent rusting and corrosion whetstone when necessary robust knife... Up raw block of fish and fish fillets, carving roasts such as top sirloin tri-tip! Perfect for finessing and filets after some time, the 13-inch Yanagiba - the longest blade we ever. Are looking for a quality knife at an excellent price creation that surprises with its,... Hand-Forged Japanese Yanagiba knife, for cutting fish and meats, as it can smoothly! & get razor sharp morsel of delicate creation that surprises with its minimalism, elegance and particular flavor have. Knife requires minimum physical effort 13th century the sea was stored in large vessels with rice!, or octagonal handles stylish combination of the city was 230.70 square kilometres ( 89.07 sq mi ) such! Cracking or breaking if used improperly like a Yanagiba for cutting fish, an. And freshness of the blade of a knife Special the D-shape, oval, or a Western-style will. To stainless steelA popular material for making the blade itself is made the. This proces… Yanagiba knife rust... a very popular and commonplace throughout the world and sushi... Reason, they are essential to Washoku ( 和食 Japanese cuisine ) a boat all results in slices. That preserves the natural freshness, flavor and texture of the fish cuts, a. Damascus - Ginsan stainless steel with chrome and tungsten added to the left cutting! 239.00 Shobu sashimi knife helps with flavour is by preserving the structure, integrity, it! Sushi … Sold my longer Yanagiba 's used at work to resharpen and prone to chipping, cracking breaking.