I'm wanting to get a dedicated knife for this. Intuitively it seems like a thin sujihiki would work well but yanagibas were developed for this use. Which one do you use?
I'm wanting to get a dedicated knife for this. Intuitively it seems like a thin sujihiki would work well but yanagibas were developed for this use. Which one do you use?
I'm thinking of using it for sushi and sashimi final cuts.Are you portioning, doing sashimi type cuts or breaking down fish?
Hello ojisan! What do you exactly mean by it warps? ThanksEither works. Just note Yanagibas require some sharpening skills as they are single beveled. Sujis are much easier to maintain.
Also decent sujis are generally cheaper than decent yanagibas. Maintaining a cheap (kasumi) yanagiba is sometimes like hell (it warps).
Blade easily to warps if you wash by hot water in winter or cold water in summer sometimes .Hello ojisan! What do you exactly mean by it warps? Thanks
Blade easily to warps if you wash by hot water in winter or cold water in summer sometimes .
Hello ojisan! What do you exactly mean by it warps? Thanks
The back of a single beveled knife is supposed to be flat and when you put the knife on a flat whetstone, the whole back should contact the stone. This is important to get a fine uraoshi and edge.
By kasumi, you mean san-mai? (I seem to remember some knowledgeable people using it that way, but I ignorantly just use kasumi to refer to the type of finish.) So if I understand correctly, single bevels don’t warp more easily, it’s just more of a problem if a single bevel knife warps than if a double bevel one does?
I was under the impression that the back of a yanagiba is concave, no?
No, kasumi in this context is the normal two layered single beveled knives. You use kasumi when exclude honyaki. As @M1k3 mentioned, kasumi itself means hazy finish, and it's used to refer the composition that can get the hazy finish (you don't get kasumi on honyaki).
Cladded double beveled knives are symmetrical as they are usually sanmai (3 layers). It's more stable than two layered cladding.
Ojisan haved answer everything you need to know, the reason I'll choose yanagiba because single bevel less contact with the food/ not easily stick to the blade. Especially when, slicing fish.Oh, fantastic. I never realized that nonhonyaki single bevels were two layer instead of three. (Never owned one.) So many things make sense now.
Yes, Metal under stress easily get warp due to temperature. However , warps can be fix if you have the tools.Interesting. Why would a single bevel be more likely to `warp' under temperature changes? Is the metal under stress somehow? Are you just talking about san-mai, or also about honyaki knives?
No worries, we're here to learned, improve knowledge is good thing.No plans to get one myself anytime soon: no use for one here. Just learning. Hopefully I didn’t derail @dafox’s thread too much.
Ojisan! Thank you for your answer, I learn something new. Since you know about Yanagiba, what do sellers mean when they say no low spots?The back of a single beveled knife is supposed to be flat and when you put the knife on a flat whetstone, the whole back should contact the stone. This is important to get a fine uraoshi and edge.
For some reasons like residual stress, retained austenite, grinding, and potentially tempalture changes, a kasumi knife tends to warp/twist as time passes. You realize a knife is not straight when it no longer has clear contact to the stone.
Some cheap (and sadly some expensive) knifes are not flat out of the box. You can still deal with warped knives, but that's not so fun.
Ojisan! Thank you for your answer, I learn something new. Since you know about Yanagiba, what do sellers mean when they say no low spots?
Home cook suji. is fine. Used Suji & cheap yanagi at work. As my fish cutting duties increased bought first quality yanagiba. For cutting large platters of sashimi for brunch, banquets etc. Yanagiba way superior. Cutting fast, laying lines of cuts on a platter. Sushi topping too makes you really appreciate a quality yanagiba.
Now retired my prized fish knife stays oiled in a drawer, only brought out for family parties.
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