Knife ID - Sous Chef's Yanagiba

[SuperLougat]

Sous Chef's Yanagi, he claims it's a super rare piece, anyone got info? Cheers

 

[user 37848]

https://japanesechefsknife.com/coll...ue-steel-no-1-yanagiba-180mm-to-360mm-7-sizes

 

[Gshep91]

Sous Chef's Yanagi, he claims it's a super rare piece, anyone got info? Cheers


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https://japanesechefsknife.com/coll...ue-steel-no-1-yanagiba-180mm-to-360mm-7-sizes

show up with one next week and tell him all the difficulty you had acquiring one

 

[enrico]

Sous Chef's Yanagi, he claims it's a super rare piece, anyone got info? Cheers


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Pretty good knife all things considered

 

[aporigine]

show up with one with less wear next week and tell him all the difficulty you had acquiring one

fify

 

[SuperLougat]

The guy has a very interesting approach to patina, i see him go at this knife with a rust eraser at least once every 2-3 days which baffles me slightly

 

[Gshep91]

The guy has a very interesting approach to patina, i see him go at this knife with a rust eraser at least once every 2-3 days which baffles me slightly

Dunk it in coffee for an hour for him or slather it in mustard

 

[aporigine]

Dunk it in coffee for an hour for him or slather it in mustard

go hard. Grapefruit, pineapple.

 

[Qapla']

The guy has a very interesting approach to patina, i see him go at this knife with a rust eraser at least once every 2-3 days which baffles me slightly

IIRC Japanese sushi chefs view a tarnished blade negatively?

 

[esoo]

The guy has a very interesting approach to patina, i see him go at this knife with a rust eraser at least once every 2-3 days which baffles me slightly

To my understanding, patina = dirty in the Japanese sushi world, so I'm surprised it's not part of the daily routine. If cutting in front of customers, they don't understand patina so clean is the rule.

 

[M1k3]

The guy has a very interesting approach to patina, i see him go at this knife with a rust eraser at least once every 2-3 days which baffles me slightly

Is he customer facing? If so, makes sense.

 

[SuperLougat]

Is he customer facing? If so, makes sense.

Nope, closed kitchen, focus on italian food so no sushi

 

[gentiscid]

go hard. Grapefruit, pineapple.

Harder. Ferric chloride

 

[blokey]

The guy has a very interesting approach to patina, i see him go at this knife with a rust eraser at least once every 2-3 days which baffles me slightly

Introduce him to Flitz or Autosol, lot less scratch than rust eraser

 

[M1k3]

Nope, closed kitchen, focus on italian food so no sushi