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.
The yanagiba is only used for fish!
Never for meats
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."
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/
Even if you're catholic?Fish flesh is meat. It's clearly not a vegetable. . .
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
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.
Thin behind the edge gyutos with thickish spines are what I suggest for hard cured meats.