The wonderful yanagiba

[podzap]

300mm blade, nice and long. I use it for slicing fish, roast beef, prepping for beef jerky, smoked brisket... I normally touch it up with a ceramic stick: six strokes on the bevel followed by one on the back to clean up the burr.

I originally thought to buy a sujihiki, but now I have noticed that there really is no need.

 

[Keith Sinclair]

Sounds like your having fun with your yanagiba.

You might want to check out knifesharpeningplaylist. Jon from JKI has good video on how to sharpen a Yanagiba. Those blades can get unreal sharp on a polishing stone.

 

[podzap]

Sounds like your having fun with your yanagiba.

You might want to check out knifesharpeningplaylist. Jon from JKI has good video on how to sharpen a Yanagiba. Those blades can get unreal sharp on a polishing stone.

Sounds great, I will be sure to check it out.

 

[CoteRotie]

I primarily use my yanagiba (Gesshin Hide) for sashimi, sometimes for thin slices of other boneless protein.

However, I recently got a Gesshin Ginga Suji from Jon for things like rolls (where the wide blade and single bevel of the Yanagiba would cause steering or damage to the nori) or a galantine for example.

I was using a laserish Gyuto prior, but the extra length, thinness and low blade height of the Suji make a big difference. So I really like having both. And it gave me a great excuse to get another knife (as if we need one).

 

[milkbaby]

You use a ceramic rod on a yanagi? Burn the heretic! LOL

Enjoy

 

[podzap]

You use a ceramic rod on a yanagi? Burn the heretic! LOL

Enjoy

Yeah, I also eat sushi with my fingers and wear matching socks.