So at my job we get boxes of chicken breasts (with fat but no bones) that we have to portion into 10oz, 7oz, 5oz, and 3.5oz portions. Typically I use my Togashi Ktip Gyuto for this but it needs a trip to the stones.
I have a Yanagiba I use for only two tasks, taking think skin off and portioning salmon and portioning tuna. Occasionally I have to cover sushi and I’ve cut sashimi a couple times so I decided to try it out on portioning chicken.
Worked amazingly! I’m wondering if any of you guys have used your Yanagiba knives on things other than fish?
I have a Yanagiba I use for only two tasks, taking think skin off and portioning salmon and portioning tuna. Occasionally I have to cover sushi and I’ve cut sashimi a couple times so I decided to try it out on portioning chicken.
Worked amazingly! I’m wondering if any of you guys have used your Yanagiba knives on things other than fish?