There are thin and thick yanagis, as there are thin and thick gyuto. In my experience, it is easier and takes less time to make a thicker knife.Weight. It makes it so blade heavy, it wants to do all the work for you. Just put it on the food, keep it straight and pull.
+1Weight. It makes it so blade heavy, it wants to do all the work for you. Just put it on the food, keep it straight and pull.
Yep.Seb, I think you're partly right. I'm no expert on yanagis, but isn't it also that the thickness and grind push the slices well away from the rest of the fish?
don let kmca here u say that lessn you want a beatin!so long as you dont grin=d the face bevel under 15 degrees the edge will hold btu it will look funny since it will not travle upthe blade all that far
KC is the Cesar Millan of the knife world....If I was making fun of anyone, it was KC (and he deserves it).![]()