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Japanese Yanagiba Knife

Functionality of Japanese Yanagiba Knives

Functionality of Japanese Yanagiba Knives

Slicing Sashimi

Japanese Yanagiba knives, also known as Yanagi knives, are renowned for their precise ability to slice sashimi. Their long, thin, and single-bevel blade allows chefs to create thin, uniform slices of fish, showcasing the delicate flavors and textures of the seafood.

Single-Bevel Edge

Like other traditional Japanese knives, Yanagiba knives typically have a single-bevel edge, enhancing cutting precision. This edge is usually on the right side for right-handed users and the left side for left-handed users, ensuring clean cuts and reducing food sticking to the blade.

Long Blade

The extended length of the Yanagiba knife's blade allows for long, sweeping strokes during slicing. This minimizes the need for sawing motions, resulting in cleaner and smoother cuts, crucial for sashimi presentation.

Thin Blade Profile

Yanagiba knives have a thin, delicate blade profile that reduces friction when cutting. This design minimizes damage to the food's texture and appearance while ensuring a clean and effortless slice.

Fish Filleting

While primarily used for slicing sashimi, Yanagiba knives can also be employed for fish filleting tasks. The precision and sharpness of the blade make it suitable for removing fillets from fish with minimal waste.

Sushi Preparation

Yanagiba knives are often used in sushi preparation to cut fish fillets into smaller pieces for nigiri or rolls. Their precision is essential for crafting visually appealing sushi dishes.

Meat Slicing

Although primarily associated with seafood, Yanagiba knives can also be used for thinly slicing cooked meats, such as roasted or grilled beef, pork, or chicken.

Careful Handling

Due to their delicate blades, Yanagiba knives require careful handling and maintenance. They should be used on cutting boards with softer surfaces to prevent premature dulling of the blade, and they should be regularly honed and sharpened to maintain their sharpness.