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Thread: Is it too short?

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    Bill Burke's Avatar
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    Is it too short?

    So I have a honyaki yanagi made from tamahagane, that due to unforseen circumstances is 210 mm long. most of the yanagis that I sell are 270 or longer. Is 210 too short?

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    SpikeC's Avatar
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    Way too short. I would be happy to get it out of your sight, so you don't have to worry about it.
    Spike C
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    Josh's Avatar
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    whats the knuckle clearance like? maybe this is a line knife? pics?
    Approach life and cooking with reckless abandon

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    Marko Tsourkan's Avatar
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    It's a bit short, but not unheard of - some makers offer yanagis as short as 180mm.

    However, almost all high-end yanagis, are 300-300 mm long.


    M


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    Quote Originally Posted by SpikeC View Post
    Way too short. I would be happy to get it out of your sight, so you don't have to worry about it.
    Spike, you are much to far away. I will drive up and take care of it.


    But no, it's short, but not too short. Jin makes a few that are as short and shorter. Although I am definately not a yanagi expert I would think it still has uses.

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    Bill Burke's Avatar
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    thanks for the quick responces guys. As for knuckle clearance, I haven't put a handle on it as yet because of the length but if i get a pinch grip with my index finger and thumb and my middle finget under the ricasso area my knuckle just touches the board. But the way I was shown to cut with a yanagi the handle is never over the board, is that right?

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    Nope, not too short. Just good for different tasks. Sometimes shorty yanagis like that are used for beef and whatnot.

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    I have a 180 or 210 yanagi that I use for slicing duck breast, cleaning silverskin and other small tasks. Still useable.

    And yes, most yanagi tasks are not done with your hand over the board. The utility nature of the smaller ones changes this slightly, but I don't have a problem w mine and it doesn't have a lot of clearance. I use a fingertip grip.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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    Scott has some video on doing butchering with a small yanagi. And as some mention here, can make a good line knife in a pro kitchen. Lot of lines 180-210 is all you need for slicing protein, herbs, produce and etc because of space. There are so many tasks that a smaller knife excels more naturally at than a larger knife and visa verse. A TRUE knife nut will find a use for any knife! >>>>>>>> specially a Burke, DUH

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    I really like that size of knife for a lot of misc purposes.

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