Considering Yanagiba or other slicer

LOCATION
What country are you in?
usa

KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Slicer, been looking at the Yanagiba because I have not made my way into single bevel territory yet.

Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese

What length of knife (blade) are you interested in (in inches or millimeters)?
270+

Do you require a stainless knife? (Yes or no)
no

What is your absolute maximum budget for your knife?
400 ish, but would rather spend a bit less considering this is a more specialized knife and may not be used every day, or even every week.

KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home

What are the main tasks you primarily intend to use the knife for?
slicing meat
making sushi (read: mostly vegetarian sushi)

What knife, if any, are you replacing?
n/a

Do you have a particular grip that you primarily use?
pinch mostly

What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push cut, rock, chop, slice

What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

longer length specifically for cutting through larger cuts of meat

I have an interest in learning more about single bevel knives, but if this style isn't good for my needs right now, i would love a recommendation for getting into single bevel as well


KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Yes

Do you sharpen your own knives?
Yes

If not, are you interested in learning how to sharpen your knives? n/a

Are you interested in purchasing sharpening products for your knives? n/a


SPECIAL REQUESTS/COMMENTS

might as well list my current knives here just in case:

3 and 5 inch mac paring/petty
190mm JCK gekko santoku
165mm JCK Inazuma nakiri
210mm kohetsu gyuto
270mm takeda stainless clad gyuto

I believe that a Yanagiba is the easiest to learn how to use from the japanese single bevels. I have a few and use them on a variety of tasks (including katsuramuki) or as slicers. I love the way the look and feel.
If you want stainless I would suggest the Gesshin stainless yanagiba. It is pretty, easy to sharpen and pleasant to use. We have one at home that I gave my wife and she loves it. If you are thinking carbon, in your budget I would suggest the Masamoto KS or a Watanabe.

You need a Takobihiki - see the WTS forum for best deal in town

Thanks for your input, one question: is there any major difference or benefit to a kiritsuke yanagiba vs (edit) a Takobiki vs regular one?

capslockpirate said:

Thanks for your input, one question: is there any major difference or benefit to a kiritsuke yanagiba vs (edit) a Takobiki vs regular one?

Click to expand...

JCK and K&S had some Ginsanko yanagi to buy, those stainless and sharp as carbon steel as well. I just had the Kir Yanagi couple day had not use full potential yet, but the knife heavy than regular yanagi and the tip of the knife easy chip. Sakimaru Takobiki for the chef sitting while cutting fish, the regular Takobiki for standing. Those Takobiki can cut the fish as thin as it can easier than regular yanagi. If money not the problem choose the knife you like the most and care for long use. I had every style of those knife, just a rotation of everyweek of work!