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Thread: Yanagiba vs Sujihiki

  1. #11
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    Quote Originally Posted by panda View Post
    yup, use the damn slicer machine. it sucks cleaning it, but that's the best cuts youre going to get for deli meats.
    The old ones were easy to clean, now they have so many safety features it is a pain in the A@#

  2. #12

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    I'd be interested to find out how you're search for a cured meat slicer is going. I do a lot that myself and haven't come up with knife that does it all, if there is such a thing given variety of shapes, and consistencies.

  3. #13
    Senior Member osakajoe's Avatar
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    Yanagiba vs Sujihiki

    The yanagiba is only used for fish!

    Never for meats

  4. #14

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    Fish flesh is meat. It's clearly not a vegetable. . .

    Definition from Merriam-Webster in case you doubt me:
    "the flesh of an animal used as food."

  5. #15
    Senior Member ThEoRy's Avatar
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    Semantics. However I am not above using yanagiba to slice boneless meats such as hanger, flank or skirt steak.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #16
    mkriggen's Avatar
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    Fish flesh is meat. It's clearly not a vegetable. . .
    Even if you're catholic?

    How about one of those long-ass usubas?
    Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
    Mikey

  7. #17
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    Click image for larger version. 

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    Deja Moo: The feeling that you've heard this bull before.

  8. #18

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    Quote Originally Posted by Pensacola Tiger View Post
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    Good stuff.

    I use my my yanagiba on damn near anything that wont hurt the blade. I think as long as you can keep the ura towards the slicee and not the slice they work great. Toss a piece of filet or broiler brick in the freezer until its loosely frozen I can slice you carpaccio that you can see through, by hand.

  9. #19

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    Quote Originally Posted by mkriggen View Post
    Even if you're catholic?
    +1, that's the source of the confusion between the two definitions

  10. #20
    Senior Member EdipisReks's Avatar
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    Thin behind the edge gyutos with thickish spines are what I suggest for hard cured meats.

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