Handcrafted in Japan, this premium quality kitchen knife is further equipped with an exquisite Rosewood handle which has a double bolster delivering a well-balanced feeling for easy maneuverability and seamless operation. The sushi knife … The Yanagi is a long knife with a thin, slender blade that is designed for precision slicing of sashimi. Elegant and distinctive edged blade with Pakka wood handle design, Super sharp and hard advanced, long-lasting blade, Ceramic will not rust or corrode and is resistant to acids. It should not be slammed down like a meat cleaver, or used for chopping meat involving larger bones. The length enables you to get good leverage and to cut delicate fillets with one smooth slicing action. Types of Sushi Knives Here are some links to individual pages about the most commonly found sushi and sashimi knives: Yanagiba (willow-shaped)- the “standard” sashimi knife. It’s available in a couple of different sizes so you can always add to your collection. The most popular knives found in a Japanese kitchen are the deba, santoku, nakiri, usuba, takohiki, and yanagi. It is the traditional Japanese sushi knife used by chefs. Origin: Kanto (Tokyo) region of JapanUsage: This knife is conventionally used to slice straight-cut sashimi and octopus. As you’d expect from a Yoshihiro blade, it’s been handcrafted, not mass-produced, in Japan using traditional and well-respected artisan methods. For beginners or lovers of homemade sushi, the Usuba, Yanagi, and Takohiki … What distinguishes Japanese sushi knives from Western-style knives is that many types of Japanese sushi knives are honed on only one side, the right side, to create the sharpest cutting edge possible. They all uniquely share one common feature; they are single beveled. Santoku knives come in a little shorter at around 7 inches long and have been designed this way so that they are easier to handle as this is a more multi-functional style of knife. This being a versatile knife, it is considered as a favorite of most chefs. Overall the Kai Wasabi Yanagiba Knife has a very modern and contemporary look about it with the brushed steel blade offset against the shiny silver bolster and that attractive and modern-looking black handle. This product guide was written by Jordan Carter, Mercer Culinary Asian Collection Yanagi Knife, Japan Bargain S-1553 Yanagiba Sushi Knife, Hiroshi Premium Carbon Steel Sushi Knife Set, I confirm I wish to sign up to the Gear Hungry mailing list, 3Yoshihiro Hongasumi White Steel Kurochi Sushi Knife, 4Mercer Culinary Asian Collection Yanagi Knife, 5Japan Bargain S-1553 Yanagiba Sushi Knife, 9Hiroshi Premium Carbon Steel Sushi Knife Set, Kai Wasabi Yanagiba 8 1/4-inch sushi knife, ultra-high carbon steel knives from Hiroshi. Deba - somewhat of a hybrid knife which is a cross between a cleaver and chef’s knife, it’s typically curved and features a single beveled edge, ideal for removing meat from the bone and portioning up whole fish. Origin: Kansai (Osaka) region of JapanUsage: This traditional knife is used mainly for working with whole fish. This elegantly handcrafted knife is as beautiful as it is in … The knife is the priciest one on this list, but it comes to no … Sashimi Knife (Sushi) There are three types of Sashimi knives for slicing fish fillet --- Yanagiba, Takohiki and Fuguhiki. The handle is handcrafted from Rosewood and features double ebony bolster for well-balanced handling. You can enjoy a razor-sharp edge for many years to come if you regularly use a knife sharpener or sharpen this blade with a whetstone. A versatile and multi-tasking sushi knife, it’s also perfectly capable of handling vegetables, meats, cheeses, and herbs for garnishes as well as raw fish and sushi rolls. Well, it all depends on what type of knife sushi chefs use! The length and shape of this sushi knife also make it a versatile choice for a range of food preparation, including chopping vegetables and cutting meat. Usage: This western-style Japanese knife is mostly used for peeling the skin of fruits and veggies. It is a heavier version of the Honesuki boning knife. However, it can also be sparingly used in the preparation of meals. Origin: Kansai (Osaka) region of JapanUsage: This slicing knife is used for sushi toppings and thinning sashimi pieces. It very cleanly and accurately separates meat from the bone or the cartilage. With a comfortable handle that’s easy to grip and lightweight to hold, it’s best suited for the right-handed operation and is designed with a non-slip grip to fit snugly into the palm. The thickness of the spine of the blade gradually increases, providing balance for boning. They are mostly used for garnishing purposes. Yoshihiro Blue Steel Sashimi Sushi Knife. These are filleting fish and almost exclusively used for cutting fish only. The Hiroshi Sushi knife is another personal favorite that strikes a good balance … It’s lightweight, balanced, and a joy to handle. But opting out of some of these cookies may have an effect on your browsing experience. You receive a classic 6.5 inch, 7 inch, 8 inch as well as a smaller 4.5-inch blade. Multipurpose style non-stick Teflon coated stainless steel knife, Sharp and durable, rust and tarnish proof blade, Ergonomic non-slip handle for lightweight operation, Aerated blade design for effortless gliding action. Yanagi - typically has a long and thin blade that’s excellent at quickly and deftly skiing from sashimi in one single stroke. With a 3-layer structure, they are also rust-resistant too. This knife is truly the itamae’s prized tool and the instrument responsible for the … This squarish-shaped knife is used for cutting thin sheets of vegetables. 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