MikeF
Member
Been a home cook (so no professional experience) situated in Toronto, Canada for a while now, with over 10 years of making sushi for friends and family every Friday (primarily salmon nigiri with a side of salmon sashimi). Started out with a set of Sekiryu knives that my dad got from Walmart (20$ per 'Japanese Stainless Steel' knife) and been making do until I visited a friend's kitchen and discovered that knives can get quite a bit sharper than I was used to.
That lead to me taking the plunge into Japanese knives and a bunch of lurking on the KNF forums followed by the purchase of a couple of Akifusa blue super knives (gyoto & petty for regular kitchen work and a sujihiki for sushi) from Tosho knife hearts (local to Toronto)... Then the search for proper wooden cutting boards to replace our bamboo ones... Then the search for sharpening instruction videos and sharpening stones along with sharpening lessons... Then a dip into the world of yanagiba knives which I am trying to make sense of now.
Decided to stop lurking and make an account here mainly to ask a couple questions about yanagibas from people that have used them before, as ordering a custom made one from a Japanese exporter without actually looking at it (not that I would really know what to look for) for 500$ or more (with the added markup for daring to be born left handed) just didnt seem like a good idea (plus the sujihiki was already such a huge upgrade from the sekiryu 'sushi' knife).
That lead to me taking the plunge into Japanese knives and a bunch of lurking on the KNF forums followed by the purchase of a couple of Akifusa blue super knives (gyoto & petty for regular kitchen work and a sujihiki for sushi) from Tosho knife hearts (local to Toronto)... Then the search for proper wooden cutting boards to replace our bamboo ones... Then the search for sharpening instruction videos and sharpening stones along with sharpening lessons... Then a dip into the world of yanagiba knives which I am trying to make sense of now.
Decided to stop lurking and make an account here mainly to ask a couple questions about yanagibas from people that have used them before, as ordering a custom made one from a Japanese exporter without actually looking at it (not that I would really know what to look for) for 500$ or more (with the added markup for daring to be born left handed) just didnt seem like a good idea (plus the sujihiki was already such a huge upgrade from the sekiryu 'sushi' knife).
