Did you know that a yanagiba slicer is a type of sashimi knife? Actually, it’s one of two kinds. First, there’s the yanagi or yanagiba and second, there’s the takobiki.
YANAGIBA is commonly used for filleting fish and slicing long pieces of raw fish. It’s typically employed to cut sashimi and sushi rolls using a biased or straight cut.
In using another of the great budget sushi knives, like the Seki Magoroku Series 8-Inch Yanagiba Slicer, you need to put the heel end on the fish while allowing the weight of the knife to complete the cut. In doing so, the blade direction will be towards you. Although this type came from the Kansai district (Osaka and surrounding areas), it’s a widely popular knife for sashimi.
TAKOBIKI is the Japanese knife used for octopus, carving meat with skin and of course, sashimi. Unlike the yanagiba slicer, this originated from the Tokyo/Edo area of the Kansai region.
If you’re on the lookout for the perfect yanagiba, look no further because the abovementioned Seki Magoroku Series product is the answer!
- Seki Magoroku Yanagiba is a conventional Japanese slicing knife. The single-sided cutting edge blade provides a very sharp and precise cutting performance.
- High carbon stainless steel
- Rich Bubinga wood handle. This hardwood is from Africa and is regarded as one of the Rosewoods and takes on a high glossy finish.
- The polished polypropylene collar harmonically complements the modern color of the wood.
- Hand wash and dry
VERY sharp, perfect blade length (not too long/short), nice balance, high quality, great price, beautiful looking knife… the perfect knife for sashimi and any type of carving.
It is quite sharp and I usually can get a clean cut in one pass.
This is a GREAT knife. A SHARP knife.
A yanagiba slicer is an important tool made for slicing sashimi. As this is a primary component of sushi, to have a Seki Magoroku Series 8-Inch Yanagiba Slicer is essential for serious sushi chefs.
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Category: Which Sushi Knife