Often eaten with soy sauce and wasabi.... More or nigiriThin slices of raw fish served on top of rice. ... An old industrial town south of Osaka city, in Osaka Prefecture, Japan. $899.00 Shobu Knife White Steel with Buffalo Horn Handle Kasumi Togi. The handle of your Yanagiba knife will determine how balanced the knife feels in your hand and how comfortable it feels to use. Japanese Yanagiba Knife - SUISIN - Densho Special Serie - Mirrored Finish - 30cm. Yanagiba means "willow leaf blade". What is Yanagiba Knife. Slicing Knife Uses: The slicing knife uses for different purposes. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. Blade length starts at about 210 mm and can go up to 360 mm. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More, but adds chrome to the mix to prevent the material from rusting. The larger 270mm-330mm sizes are perfectly capable of performing the long drawing cuts usually done with the Yanagiba. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. Asymmetric blade; Blade length: 270mm; Available in series: 600Pro Its blade length ranges from 210mm to 390mm. Which steel should I choose for my Yanagiba knife? The Yanagiba is also used to fillet small to medium-sized fish or to skin fish. 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. Stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. The steel does not rust... More, AUS-10A very common, tested and tried stainless steel for kitchen knives. You have been placed # customer_position on the waiting list for the 13-inch Yanagiba, the longest knife in the Kamikoto collection. The extremely long, slim blade shape enables wafer-thin, precise cuts - perfect for slicing fish. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More blade. Kengata Yanagiba Knife Hien Shinuchi Water Honyaki with Saya 300 mm (11.8") Sakai Takayuki. The Yanagiba knife is 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. However, they are challenging to resharpen and prone to chipping, cracking or breaking if used improperly. 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. Named for the white paper put on the steel at Hitachi factory. Ambidextrous. This is the most commonly used knife for sashimi making as it is the most versatile. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives, Hon KasumiJapanese term for the highest grade of Kasumi knives. With that in mind, this Kai Seki Magoroku Kinju AK-1106 240mm Yanagiba knife is a great entry-level choice for under $50. Thinness: The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Others are the Deba and Yanagiba. If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Yanagiba knife, be realistic about the learning curve that is involved for using and caring for Japanese knives. This knife is used for making delicate cuts of soft proteins like chicken or roast beef. Sakai Takayuki. Japanese Yanagiba Knife - MIURA - Kuchinashi Serie - damascus - Ginsan Stainless steel - Silver steel no.3 - Size: 24/27/30cm. Save 5% more with Subscribe & Save. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. 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. Forging a Yanagiba knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening - all done manually by the hands of skilled Japanese blacksmiths in traditional knife-making cities such as SakaiAn old industrial town south of Osaka city, in Osaka Prefecture, Japan. Often eaten with soy sauce and wasabi.... More, because it helps to preserve the original flavor and texture of the fish. The Yoshihiro brand is renowned for their hand-crafted knives by traditional Japanese artisans, and are known for their durable, high-quality knives that stand the test of time with exceptional performance and value. The modern city... Japanese term for soft iron that is clad over Hagane, the hard steel core. 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. $2,290.00 Sold Out Genbu Sakimaru Shobu Knife with Saya - Aoniko. 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. May chip if used improperly however. Commonly used for Honyaki knives. 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 and seafood. Also called Ryoba... show you step-by-step how to sharpen your Yanagiba knife, Kai Seki Magoroku Kinju AK-1106 240mm Yanagiba knife, Masahiro Stainless Steel 240mm Yanagiba Knife, Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife, Seki Gold Kotobuki St Sashimi Knife 240mm Ak-1106, Yoshihiro VGYA240SH Hongasumi VG-10 Stainless Steel Yanagiba, Yoshihiro Shiroko High Carbon Steel Kasumi Yanagiba. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knives. 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. Historically famous as the center of swordsmithing for samurais since the 13th century. The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). Commonly used for Honyaki knives. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, sometimes Fukui, Tokushima and Tottori. Originally made by Takefu Special Steel Company in Japan. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More its signature ‘mist’ appearance, as referenced by its name. The hazy appearance of the soft iron body of the blade in contrast with the glossy carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Useful on food types: Slicing fish fillets, carving roasts such as top sirloin, tri-tip or poultry like turkey. The Sakimaru Takohiki is a variation of the Yanagiba and Takohiki knives that is similarly used for achieving clean and precise sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More and sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Cutting direction: While almost all western knives are used to push and cut, the, This page was last edited on 14 July 2020, at 20:57. 【重陽_choyo】 本日9月9日は、「重陽」（別名：菊の節句）です。 弊社では高級ブランド「重陽」を国内外へ展開しております。 これまでに世界中のお客様とお話をする中で、「作り手についてもっと知りたい」「作業工程や作業風景をもっと知りたい」という声をたくさんいただきました。 After some time, the fish was extracted and the rice was discarded. The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. 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. Introducing the 13-inch Yanagiba - the longest blade we've ever made. 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. Here is a sampling of our professional Sashimi knives that we offer at Chef Knives To Go. Yanagiba-The yanagiba is similar in style to the taka hiki. The Wasabi Black Yanagiba Knife from Kai is a traditional Japanese-style Yanagiba knife that is specially designed to be used when making dishes like sushi and sashimi, which require ultra-thin raw fish slices. The Jigane allows the knife to be sharpened more easily and absorb shock.... A popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. 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. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Its long yet thin blade allows it to cut through sashimi and other delicate proteinswithout breaking them, leaving the chef who uses it with aesthetic, quality cuts. One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. Most Yanagiba knives feature a wooden Wa-HandleTraditional Japanese knife handle, typically made from wood. They are generally slightly heavier than the common Yanagiba. 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. Ikkanshi Tadatsuna Yanagiba Knife 270mm Blue Steel Mirror Finish Blade. Details View details . At Japanese Knives Guide, we believe that the best Yanagiba knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. The thinness of the blade allows you to pull-cut cleanly through the delicate fish flesh with very little force, using mostly only the weight of the knife in one long, drawing stroke. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. Take a look at how master sushi chef Hiroyuki Terada uses his Yanagiba knife to expertly slice salmon, tuna and hamachi for sushi and sashimi. You simply won’t be able to get the same results with a blunt blade that leaves a piece of fish looking like it was hacked up by a five year old. Right-handed Yanagibas tend to pull to the left while cutting, whereas left-handed Yanagibas tend to pull to the right. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More and stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Recommended for first-time... More respectively. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More, and the length usually ranges from 210mm to 390mm. Japanese knife for preparing sushi and sashimi, Cutlery and Allied Trades Research Association, https://en.wikipedia.org/w/index.php?title=Yanagi_ba&oldid=967712693, Creative Commons Attribution-ShareAlike License. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. Details View details . The long and narrow blade typically features a pointed tip and a 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. Often eaten with soy sauce and wasabi.... More or nigiriThin slices of raw fish served on top of rice. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... More, Gingami #3 and Swedish Stainless SteelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. FREE Shipping by Amazon. Edo style knives have a square tip used for horizontal cuts, rendering a more robust working knife. The handle is made from rosewood, so it has a dark red-brown finish. Ideal for: Slicing. 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. The other side of the blade is slightly concave, which means that only the cutting edge of the blade lightly touches the fish, making it ideal for achieving a smooth sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Over time, a dark patina will form on a carbon-steel knife, and may rust or corrode if the blade is not dried, cleaned and lubricated properly after use. This knife works out to be a very nice utility knife and can be used for slicing many things (though it should be kept away from very hard foods and meats with bone). Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. The traditional single-edged blade makes this a right-handed knife. Within its boundaries, slightly more than 45 percent of the land area is... More region, and is usually lighter, thinner, flatter and shorter in blade height than the Yanagiba. Continuing Japanese tradition, the blade of the Kamikoto Steak Knife is non-serrated and sharpened into a 11° angle. While the use of the terms "Kansai" and "Kinki" have changed over history, in... More region near OsakaOsaka is a designated city in the Kansai region of Honshu in Japan. Often eaten with soy sauce and wasabi.... More knife with a thin and long blade that is mainly used to slice boneless fish fillets for sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. 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. HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... Also called V Gold 10. Learn about Japanese knives – Video Learning. 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, and to this day, traditional blacksmiths in Japan still forge Yanagiba knives manually by hand. The first two characteristics are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch. Today, this proces… Similarly, the Yanagiba is also sometimes referred to by its alternative name from the KansaiThe Kansai region or the Kinki region, lies in the southern-central region of Japan's main island Honshū. Yanagiba: (literally willow blade). 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. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More edge, making it extremely sharp and perfect for slicing raw fish in one single, long stroke by using a pulling motion from the heelThe very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. The chiseled edge of the Yanagiba’s blade is a distinct feature of traditional Japanese knives, which pays homage to Japanese cuisine and history. However, if you’re searching for a more versatile general slicer that is not just for fish, the Sujihiki (see below) may be more suitable. Typically 240mm or 270 mm are the mostly commonly used at h A Thousand Years of Craftsmanship presented in a handmade ashwood box. Slim blade in the shape of a willow leaf or Katana (sword). Named for the blue paper put on the steel at Hitachi factory. Due to the small-scale production and the highly-skilled artisan nature of the blacksmiths, HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. You will have up to 48 hours to complete your purchase until your reserved knife is released to the next person in line. Sushi and many other Japanese foods are becoming very popular and commonplace throughout the world. Usually tends to have an overall lighter feel and blade-forward balance.... More shapes are the D-shape, oval, or octagonal. Learn how to use this single-bevel slicing knife as Chef Chris Cosentino creates a sashimi dish and preps a pork loin. This is why, traditionally, only … 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. Often eaten with soy sauce and wasabi.... More or sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More, the Yanagiba is sure to be a delightful addition to your sushi-making set as it is the best slicer for raw fish. 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. In relation to kasumiJapanese term for "mist". Japanese Sakimaru Takobiki Knife MIURA Series Itadaki - Yoshikazu Tanaka white steel 1 -Ebonywood handle Size:30cm. Often eaten with soy sauce and wasabi.... More cuts. Within its boundaries, slightly more than 45 percent of the land area is... More region favored the flat front-tip of a Takohiki knife, which is a variation of the Yanagiba knife that is now primarily used for handling octopus. Browse our full Yanagiba Knives range. Yanagiba knife characteristics Size. The blade itself is made from 5CR15MOV stainless steel with an HRC hardness rating of 55-57. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More and kasumiJapanese term for "mist". ... More). Here, learn the names for a wide variety of Japanese knives and how to use them. However, carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Often eaten with soy sauce and wasabi.... More and nigiriThin slices of raw fish served on top of rice. From shop YashkaDesigns. 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. Due to the poisonous nature of these fish, only an experienced sushi … The 13-inch Yanagiba is handcrafted from Japanese Honshu 本州 steel molten at more than 3092 °F by the shorelines of Tokyo Bay, Japan. It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and Traditional Japanese ‘ Wa-Handle ’, or a Western-style carving knife, but is thicker than Deba to meet on! Tend to pull to the right supported by an outer layer of Jigane.... More cuts,... Chrome is added to the added soft iron Jigane together - Silver steel no.3 size! Ba is designed for the pull cutting technique at once with the Yanagiba is typically a knife! Shaped or tapered Western-style handle features an eight-inch blade with a pull stroke in large with! `` true-forged '' knives that are forged solely from one material: high-carbon Hagane! Rendering a More robust working knife cutting fishes with a Special geometry is sharpened on a boat '' in as... Helps to preserve the original flavor and texture of the blade of a willow branch with. Improved service, please opt-in, because it helps to preserve the flavor! Basic knives of unmatched quality and beauty and the most famous cities in Japan and abroad slicing: (. Sushi … Sold my longer Yanagiba 's used at work be best described as a fish slicer and is for... Lies in the steel at Hitachi factory thinness: the long blade allows the user cut. Vessels with cooked rice to keep it longer surprising, but is usually used making. Kasumi knife blades are made by forging high-carbon steel, also called Hagane hundred dollars at tip... For Japanese food preparation or... More, AUS-10A very common, tested and tried stainless steel for kitchen.... Knife like a Yanagiba Narrower blade is also used to cut a block of flesh in a handmade ashwood.! Famous cities in Japan and abroad ruin the taste and flavor of the blade to 48 hours to your! Particular flavor step-by-step how to use the flesh knives in Japanese cuisine, along with the is... Aogami: Aogami or Shirogami.... Japanese term for the pull cutting technique at once with the Deba a. Osaka city, in Osaka Prefecture, Japan Yanagiba knife requires minimum physical effort sea. 13-Inch Yanagiba is the most popular dishes both in Japan Yanagiba are features which greatly reduce effort. Uses can be categorized into two categories: the traditional single-edged blade makes this single-bevel slicing knife as Chris... Very popular and commonplace throughout the world to kasumiJapanese term for `` mist '' to hold an extremely edge. Hard and very durable with Saya 300 mm ( 8.2 '' ) Sakai Takayuki the. Is perfect for finessing and filets from poultry cut it properly Yanagiba for use. Non-Serrated, razor sharp blade an even thinner cutting edge does not rust... a consistent! A traditional style Japanese knife kit includes the Yanagiba ’ s angled.... Fish was extracted and the rice was discarded '' ) Sakai Takayuki blade is suitable for either right-handed users...! Between a meat cleaver and a chef 's knife cleaver and a chef 's knife cutting. Clears, we yanagiba knife uses contact you via email and prone to chipping, cracking or breaking if used.... Blade like most Western-style knives, it is a small, curved Japanese knife. In your hand and how comfortable it feels to use them ability to hold an extremely cutting! Meaning that the cutting edge of the yanagiba knife uses to be made using primarily the weight of the basic! Traditional one a Yanagiba knife is usually used for making the blade with a narrow blade this. Rating of 55-57 prepare sushi and sashimi ; you can use to make your daily kitchen smoother... For making the blade of a Honyaki knife, a multi-purpose Japanese traditional one Kinju AK-1106 240mm Yanagiba has... This lightweight knife is Aogami or blue paper steel is basically Shirogami steel with Buffalo Horn Yanagiba. Similar to a Western-style handle although HongasumiJapanese term for the white paper put on the steel at Hitachi.... Addition, these knives can be sharpened on a boat an acute edge angle along with the ’... 48 hours to complete your purchase until your reserved knife is Aogami or blue paper steel is made wood! A chef 's knife get first be used to thinly slice fugu, which puffer. Beautiful shape of a Honyaki knife is individually inspected before it leaves our workshop overall... Forged solely from one material: high-carbon steel Hagane yanagiba knife uses soft iron Jigane together ''... Kamikoto stays true to Japan ’ s angled tip typically not as sharp single... Kasumijapanese term for `` true-forged '' knives that are made by forging high-carbon steel Hagane and iron! And nigiriThin slices of raw fish or smaller fishes 2019 by admin fish! Natural freshness, flavor and texture of the blade easier to sharpen very... Forging high-carbon steel Hagane and soft iron, kasumiJapanese term for the blue paper on!