Correct yanagiba slicing technique

[Thenun]

Hello. Do you guys know of any good sources for good technique using yanagiba?

Deba technique would be useful too. Especially videos explaining the techniques, but competent people using will be good too.

Same with sujihiki aswell.

 

[Ochazuke]

If I remember right, there’s a whole “knife skills” playlist on Japanese Knife Import’s website.

It’s a pretty good place to start.

 

[btbyrd]

The book "Japanese Kitchen Knives" by Hiromitsu Nozaki is dedicated to showing you how to use a yanagiba, deba, and usuba. Though I generally prefer videos to books, the book is very well photographed and easy to understand.

The Japanese Culinary Academy's book "Mukoita I, Cutting Techniques: Fish" is the go-to reference for how to break down all kinds of fish using Japanese knives, including odd ones like monkfish and soft shelled turtle. There's like 25 pages of turtle in various stages of dismemberment. Highly recommended.

 

[Ochazuke]

+1 to Mukoita

 

[Thenun]

Great playlist. But i couldnt find anything specific about yanagiba use. Maybe i missed it?

Those books looks very interesting. Think im going to get them. Would i need both, or will one suffice?

 

[Pisau]

Solid books, but they do cost a bomb. Probably worth getting once you're into the specifics. If it's yanagiba techniques try and master these cuts first:



A sujihiki would also do the same cuts on meat and to some extent, fish as well. Ingredients do vary a lot and there's only so much theory can cover. Best is to just cut up a lot of stuff after learning the basics and go from there.

 

[4wa1l]

Does anyone know if Mukoita II includes some info on deba and yanagiba techniques?

 

[Ochazuke]

I have the 1 & 2.

1 is waaaaaay better for yanagiba and deba basics. It really goes in depth on fish butchery, but in the process explains deba and yanagiba basics

2 is more the practical side of how to break down the various ingredients (including using usuba) and less on fundamentals themselves.

Mukoita 2 is great for the intermediate chef who already has a grasp of the basics. 1 is much better for the beginner.