Korin's Showroom will close on Saturday (1/14) for inventory count. Yanagibas up to 210mmYanagibas 240mmYanagibas 270mmYanagibas 300mmYanagibas 330mm Here is a sampling of our professional Sashimi knives that we offer at Chef Knives To Go. Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge. Sashimi knives are used primarily by Sushi chefs to thinly slice fish but the knife is increasingly popular with western cooks for a multitude of tasks including roast carving.There are a variety of different styles of sashimi knives that have different blade designs. The most popular is the yanagi or yanagiba. This style has a long slender blade, one sided edge and a pointed tip. Another popular style is the Tako which has a blunt end instead of a point and the end of the blade is sharpened like a Usuba knife.Please do a search above right for the term yanagi or Sashimi to get a full list of Sashimi Knives that we sell.

Here are a few links to some of the more popular knife lines that offer Sashimi knives but the list is not comprehensive. Yanagibas up to 210mmMessed up the texture of your fish fillets? Looking for a knife that allows you to slice to raw fish gracefully like a Japanese sushi chef? Well look no further and get a sushi knife. A sushi knife is traditionally called a Sashimi hocho in Japanese which means sashimi knife. It is a long and very thin knife used to prepare sliced raw fish and seafood. The Japanese are extremely particular in preparing sushi. It is a condition that the sliced cross section has to be smooth, sharp and shiny. Only a sushi knife works and most conventional kitchen knives would not suffice. Sushi knives are deigned to be able to cut a fish with one single direction cut. Any sawing or zigzag cutting create uneven cross section. To achieve that, the blade of sushi knives are long and extremely thin. The edge of it has to be extremely sharp for a smooth cutting motion.

Unlike most western knives that use the push and cut motion, the sushi knives are designed to be cut with pull and cut instead. The edge of the blade is only angled on one side, which means there is only one wedge on the blade, instead of two. sushi roller onlineThis also means that a common sushi knife is like a right-handed glove. food delivery ealing londonHowever, worry not if you are left-handed, as left-handed variations are available on the market. sushi takeout indianapolisSharpening of the blade can only be done from one side. buy seaweed for sushiTraditional sushi knives are crafted the same way as a samurai sword and are very durable.how to make sushi salmon nigiri

If you’re looking for the best sushi knife with high grade quality and workmanship, this is the one to go for. It is expensive, as all genuine sushi knives are, but you will love it. how to make sushi rolls rice outsideIt is sharp out of the box and you can immediately apply it to fish and see the amazing smoothness of the cut.japanese sushi rice mixing bowl Just started out making sushi? This is the sushi knife to get if you’re looking for a cheap sushi knife to start with. The workmanship may not be as fine as higher end sushi knives, but this is a good chance for you to practice sharpening on whetstones. If you sharpen this properly, it’ll become sharp enough to slice fish and sushi rolls as beautifully as more expensive knives. Great as a starter knife for those who are serious about making sushi.

For the price you get a decent quality blade that cuts fish cleanly and smoothly. This sushi knife will need frequent and proper honing, and you may also want to paint or laminate the handle for water resistance. Check out my other articles: HomeCutlery 101About our knife brandsTsukiji Masamoto About our knife brands Mutual Trading Company is the exclusive distributor of Tsukiji Masamoto knives outside Japan. → View Masamoto Knives Tsukiji Masamoto is one of Japan’s premier knife makers. Founded in 1845, they began producing cutlery in workshops located outside Tokyo. Today, the 7th-generation owner, Misao Hirano, runs his venerable business from within the city’s famed Tsukiji wholesale fish market, where he personally sells his knives to customers—over 80% of them, professional cooks, chefs or butchers. In fact, Tsukiji Masamoto knives are only available in Japan at the Tsukiji shop and through the company’s official website. Tsukiji Masamoto knives are prized for the quality of their workmanship and materials, and are known for their durability.

(Mr. Hirano likes to joke that his business is suffering because his knives have such a long lifespan, and customers mostly visit his shop for the occasional knife sharpening and fixing.) Beginning in 1988, Mr. Hirano began traveling to America to introduce chefs here to the quality of his knives. He continues to make annual trips to New York and Los Angeles to educate culinary professionals in knife handling, shaping and care. Compromising will never take me to any higher place." → View Masamoto KnivesHave you signed up for our newsletter? Sign up and get 15% off your next purchase! - Special offers for subscribers only! Often MetroKitchen customer service experts are asked, “What type of knife should I buy? A Japanese knife or a German knife?” It depends on the types of foods you most often cook. We recommend Japanese knives when you cook many veggies, lots of chicken and fish. If you make sushi, check out our selection of sushi knives. Japanese knives have a more narrow angle, approximately 15 degrees as compared to most German knives at 20 to 25 degrees.