I wish I had one of the flexible globals. Nice workhorse blade for just this type of thing. Any reason you prefer the yanagi to a sujihiki for portioning the filets?
The yanagi doesn't want to pull to one side either? Or does the softness of the fish and drawing action on the slice help it make a straight up and down cut?
The yanagi doesn't want to pull to one side either? Or does the softness of the fish and drawing action on the slice help it make a straight up and down cut? I only have a small yanagi and haven't used it that much, and not to portion any fish yet.
I have a 300mm Hiro suji with a Dave handle. I like it a lot, but it's the only one I have so I don't have much to compare it to. Nice having the aogami super and stainless cladding though.
Watch this for suggestions from KC Ma via Jon on how to avoid steering with single bevel knives...
[video=youtube;63F3gFbGBv4]http://www.youtube.com/watch?v=63F3gFbGBv4[/video]
Also, why don't you use the yanagi for removing the skin? A.) Yanagi's are tailor made for exactly that application, and B.) The longer blade would make skinning such a wide fillet much easier without risk of cutting into the flesh so much.
I do use the yanagi for skinning mostly (see my mahi video) however it was still in my kit at the time so I just used the global. The yanagi does work flawlessly while skinning mostly. However sometimes it can be too sharp for certain skin types and it will blow right through the skin and then you have to jerk around trying to get it all off. Doesn't happen too ofter if you are careful but when it does it's a pain for sure.
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