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Thread: Which yanagi to buy as a first?

  1. #1

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    Which yanagi to buy as a first?

    Hi, i'm new to the forum and am a professional cook. I am looking to purchase a 240mm yanagi but do not have a budget of more than about 230$. I've narrowed my choices down to a few that look to have good value:

    -Masamoto KK yanagi
    -kikuichi carbon yanagi sashimi from CKTG
    -tojiro aogami series sashimi knife
    -MAC FK-240 white steel yanagiba

    any help that can be offered would be appreciated!

    Colin

  2. #2

  3. #3
    Welcome to KKF Colin. I'm going to move this thread over to a forum that'll get you some more attention and hopefully answers.

  4. #4
    Senior Member EdipisReks's Avatar
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    i think it's hard to go wrong with the Yoshihiro white yanagis, which are very comfortably in this price range. i have the base model 300mm kasumi Yoshi yanagi, and it does everything i ask of it perfectly (after some TLC on the stones, anyway).

  5. #5
    Senior Member wenus2's Avatar
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    I would also take a long hard look at this one by Suisin in white #2... http://www.japaneseknifeimports.com/...-yanagiba.html
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

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    thanks for the responses, i'm choosing 240 because my work space is pretty tight and it seems to be the closest in size to my ten inch sabatier slicer, which is actually just shy of ten inches. the suisin looks to be a really good deal, i've heard great things about them. anyone have any experience with the MAC? i've had really positive experiences with the stainless professional knives and wonder if the traditional japanese ones compare. would 270 be a better all around size? i'm not a sushi chef, but i do mainly fish butchering and portioning, so i want something a little more focused and something that i'll have for years.

  7. #7
    Senior Member TamanegiKin's Avatar
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    Quote Originally Posted by wenus2 View Post
    I would also take a long hard look at this one by Suisin in white #2... http://www.japaneseknifeimports.com/...-yanagiba.html
    this was/is my first yanagiba but in 300. I've had it for about a year and it's worked out really well for me.

  8. #8
    Senior Member TamanegiKin's Avatar
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    Quote Originally Posted by jetboy85 View Post
    thanks for the responses, i'm choosing 240 because my work space is pretty tight and it seems to be the closest in size to my ten inch sabatier slicer, which is actually just shy of ten inches. the suisin looks to be a really good deal, i've heard great things about them. anyone have any experience with the MAC? i've had really positive experiences with the stainless professional knives and wonder if the traditional japanese ones compare. would 270 be a better all around size? i'm not a sushi chef, but i do mainly fish butchering andi portioning, so i want something a little more focused and something that i'll have for years.
    I'd go for the 270 if you can do it, it'll be just above 260 from heel to tip (around 10-1/4).

  9. #9

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    I may go with a 270 after all. what is the difference between these knives? are they all about the same in my price range or are some a much better value? the suisin and the masamoto look like the two i'm narrowing it down to, but i'm also bent on finding out more about the MAC knives, no one seems to have any info or experience with them. would a yanagiba be okay to fillet and portion fish or are they strictly for portioning and slicing? would filleting be too rough on them? i'm assuming they're not optimal for breaking down whole striped bass or salmon...

  10. #10

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    also, how are the edge holding characteristics between them? keep in mind i use carbon sabatiers, which i can get razor sharp but they don't hold it for a long time

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