Sashimi & Sushi Knife
Whether you are a professional sushi chef or perhaps you’ve been inspired by watching multiple episodes of “Iron Chef”, here we have the sashimi knife for you. There are 2 types of sashimi knives: 1) Yanagiba and 2) Takobiki.
The yanagi / yanagiba knife is a Japanese slicer traditionally used for filleting fish and cutting long pieces of raw fish. It is often used to cut sushi rolls and sashimi with a straight or biased cut. The way to use the yanagiba is to place the heel end of the knife on the fish letting the weight of the yanagiba make the cut while you pull the blade towards you. Although it originated from the Kansai district (Osaka and surrounds)it is today popular worldwide as a knife for sashimi.
The takobiki is a Japanese slicer used for straight cut sashimi, octopus and carving meat with skin. It originated in the Kansai (Tokyo/Edo) region.
Never cut bones with a sashimi knife. If you would like to cut through fish bones, use a Japanese deba. If you would like to cut through poultry bones, use a Chinese chopper or a European knife with a thicker edge.
All of the knives presented here have single sided blades designed for right handed chefs. If you are a lefty as many creative chefs are, please email us and we may be able to custom order your favourite knife.
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