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work horse yanagiba???

Wed Jul 24, 2013 9:36 am

good day everyone, i understand this topic is a little strange ... but i just started using yanagiba (not for anything close to slicing delicate piece of fish :), im really sorry if i upset some of the members) but i really enjoy the shape of the knife. i have a 210mm yanagiba to start of and i think it's a lil short for me and a lil fragile. i was wondering if there is any maker that make sort of same profile as yanagiba but more robust??? i dont go anywhere near cutting through bones butchering chicken with it though. stainless or carbon would be second thought, i just want to know what is available out there.

thank you very much in advance.


Re: work horse yanagiba???

Wed Jul 24, 2013 10:00 am

Not any that I know of.

Your best bet is to get a regular yanagi and put a little more obtuse angle on the edge. Either regrind the entire blade road more obtuse, or more simply just put a big micro-bevel on it.

Re: work horse yanagiba???

Wed Jul 24, 2013 10:36 am

which yanagiba would you recommend? i read from some other topics and you reckon suji is a better one to use but i find sujihiki is flexible and i prefer the stiffness of Yanagiba (and the wide bevel too :))

Re: work horse yanagiba???

Wed Jul 24, 2013 11:16 am

TOMMY <> This is a really confusing thread. I'm going to try to compartmentalize as best I can.

You want a "sort of same profile" as a Yani, but something "more robust".

A Yani is a pretty robust design, but the single bevel is an inherently thin edge. As Adam explains - if you want a "more robust" (I'll read as tougher) edge, you have to change the final bevel to a more obtuse angle... albeit via microbevel or main bevel.

You skirt upon a 210mm being too short. I'd have to agree if you're using a Yani as a Yani - 210 is too short, but it doesn't sound like you are so I don't really understand the premise of whatever point you're raising. On the other hand - if for whatever reason I was forced to butcher a bird with a Yani, I wouldn't want one any longer than a 210.

You mention "a Suji is a better one to use." Use for what?

Yani recommendation. I've been really impressed with the F&F, white#3, and value for the dollar on these Kaneshiges: http://www.chefknivestogo.com/kawh3ya30.html

Sorry. Doing my best to interpret your thread...

Re: work horse yanagiba???

Wed Jul 24, 2013 3:25 pm


Great starter Yanagi.

Re: work horse yanagiba???

Wed Jul 24, 2013 6:10 pm

Thank you Adam and Melampus,

I use my yani for cleaning up strip loin, cutting soft veg and cooked pork belly. The 210mm was originally intended to introduce myself to single bevel and learn to sharpen single bevel with it but i enjoy it so much and find it short so im in search for a longer and one that can take more abuse. Takeda and Moritaka make some really nice aogami super yani but i was wondering if it's flexi or solid like the single bevel one?

Thank you very much in advance

Re: work horse yanagiba???

Wed Jul 24, 2013 10:07 pm

I think this is a slightly better way to explain myself a little bit better ;)

Could you please suggest me with a knife that has similar characteristic and shape (short,pointy,solid and holds great edge) of a yanagiba but tougher - i dont know if it's a good way to describe it tough - or is there any sujihiki out there that is not flexi and has a wide bevel as of yanagiba?

Thanks again ;)

Re: work horse yanagiba???

Thu Jul 25, 2013 7:21 am

Neither the Takeda or Moritaka "yanagi" CKTG sell are truly yanagi.....they're double bevel ground.

They are not as thick as a yanagi, therefore the blade would be more flexible than a yanagi.....but neither is what I would consider flexible. There are some really flexible sujihiki's out there....the Suisin Inox Honyaki comes to mind.

No suji that I'm aware of has a design like a true yanagi.

Re: work horse yanagiba???

Thu Jul 25, 2013 8:09 am

Thanks Adam,

I have a Konosuke Sujihiki and i found it flexi, that's why i prefer to use Yanagiba better...so i dont really have a choice here no?

Re: work horse yanagiba???

Thu Jul 25, 2013 8:28 am

There are some suji that are not as flexible, but you keep mentioning that "wide bevel". That's the part you can't find on a suji.

In order to have a bevel like that on a suji, which is a double bevel knife so you'd have to have that "wide bevel" on both sides of the knfie, the knife would have to be 6mm thick and would cut like....well, like shit!!
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