A yanagi-ba-bocho or yanagiba knife for short is a long and very thin knife used mainly to prepare sushi, sliced raw fish, sashimi and seafood.
Making such dishes require that the resulting slices be precise and smooth. That type of end product necessitates a particular kind of knife and that is yanagi-ba-bocho knife.
An excellent example of such cutlery is the Zwilling J.A. Henckels MIYABI 7000Pro Yanagiba Traditional Slicing Knife.
This product features an asymmetric blade that fuses aesthetic beauty with superior craftsmanship and performance. The blade is a bit heavier than its symmetrical counterpart to meet the tougher requirements of more difficult kitchen tasks.
What Makes it Strong?
- Cobalt – for rust resistance
- Molybdenum – for improved hardness
- Vanadium – for enhance bonding of materials and permits the blade to maintain its sharpness
What Makes it Non-stick?
This knife has a hollow ground on the flat face of the blade creating an ideal non-stick effect and a cutting edge with a very acute angle.
Zwilling J.A. Henckels MIYABI 7000Pro Yanagiba Traditional Slicing Knife has the usual D-shaped handle which provides outstanding finger-tip control. It’s made from stainless steel and micarta, a multi-layered synthetic compound of linen and synthetic resins.
It takes a reputable knife maker to understand the importance maintaining the flavour and texture of delicate food. That knowledge and appreciation is manifested in this yanagiba knife.
If you’re interested in a willow leaf single bevel blade knife used for filleting and cutting wafer-like slices, this is the product for you! It has the stamp of approval by no less than legendary chef Rokusaburo Michiba! How can you go wrong?
Go ahead, enjoy your favourite sushi, sashimi and other seafood dishes! Start making your dishes HERE!
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