Japanese cuisine is known worldwide for its extreme intricacy – the most important factor that dabs the colors of traditional Japan. Global diners and Japanese food lovers find Japanese delicacies and their aesthetics heart-warming, special, and unique. The original combinations of fine ingredients and unique selections of liquid condiments like Japanese Shoyu and Nitsume sauce further pushes the bar of expectations high up.
As diners expect delicacy and subtleness from every single dish, culinary experts and Japanese food chefs are always in the look for just the perfect tools and equipment that will aid them in the crafting of authentic Japanese dishes.
Among the tools required to craft Japanese dishes, specifically delicacies like sushi and sashimi, a Japanese knife is an essential equipment that works as a Japanese chef’s companion, one which aids in all the cooking processes involving cuts, slices, and chops.
The traditional Japanese slicing, chopping, and cutting techniques will require a lot of practice and understanding of how each specific type of ingredient should be dealt with. However, without the right tools and professional equipment, the final results of all the dishes prepared may as well change. As the mastery of the blades and the skills in utilizing a Japanese knife greatly affect the flavors, the presentation, and even the aesthetics of the dishes entirely, it is truly important for culinary experts and Japanese food chefs to keep themselves updated with supreme-quality Japanese knives and master them thoroughly.
There are a plenty of Japanese knife types out there, forged with various hard steels to perform a variety of functions. In making delicious, mouth-watering sushi, Japanese delicacies and all-time favorite like sashimi dishes, Japanese chefs often turn their heads to Yanagiba knives, despite numerous knife types available.
A Yanagiba knife is also referred to as a Sashimi knife
Specially forged to perfectly slice meat and fillet fish the way authentic sashimi and sushi dishes require. All Japanese food chefs are required to learn the skills of the Yanagiba to master all techniques needed to properly slice paper-thin Salmon, fillet Sea Bass, and slice through Fatty Tuna. Although there are as well, other Sashimi knives out there, for instance – Fuguhiki and Takohiki knives, a Yanagiba knife is definitely a widely-used knife among the rest.
A Yanagiba knife’s slim, narrow blade body is extremely suitable for long, pull strokes, which can fillet a fish or cut through fine quality ham without a hassle. Despite varying Yanagiba knife series and models out there in the market, a good Yanagiba knife must acquire a long, narrow, and thin blade body. Sometimes, these knives are also referred to knives similar Katanas (swords) with shapes like that of Willow leaves. Narrow, long blade bodies of these Yanagiba knives will aid knife users in the slicing of varying ingredients, thick or thin, and fillet fish and poultry without mush force needed to be exerted each time.
There are a wide variety of Yanagiba knife series and models Japanese knife brands forge with extremely hard steels. Most Yanagiba knives are equipped with high-quality handle materials to provide users the best grip and comfort during usage. Steels like High Prime Carbon, INOX (stain resistant steel), Aogami (Blue paper steel), Kasumi White Steel no.1, and so much more are used as blade bodies to provide longevity, blade durability, rust resistance, high performance, and extreme sharpness.
Famous Japanese knife brands like Sakai Takayuki and Yu Kurosaki also offer numerous Sashimi knife models and series forged with premium steels and fine selections of handle materials. As Japanese chefs and global knife collectors are in awe of the uniqueness Japanese blades own, most times, limited items run out of stock within a blink of an eye.