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 Post subject: Yanagiba or Sujihiki 300
PostPosted: Tue May 27, 2014 2:34 pm 

Joined: Fri Apr 04, 2014 6:45 am
Posts: 135
Good morning all,

For those of you who regularly use the above knives please recommend which version of the slicing knife I should obtain next to be relegated to use only on Sashimi slicing. This prep work will be on previously boned slabs of Tuna And Ahi along with Yellowtail, Grouper and Seabass with a few surprise visitors depending on the time of year. I have the 270 Kono HH Suji and it works great but I do enjoy the psychological aspect of cutting Sashimi with a knife which carries a tall and pronounced Shinogi line. For me this feature sends a message to my brain that the tasks I am about to perform have been done somewhat traditionally for 7 centuries. My intent is to honor the tradition.

Again, I am hoping to have input from those who have more experience with both knives as most of what I read on the boards seems to steer me away from the Yanagiba. I read it is much more difficult to use but I do not really get an explanation why it is more difficult. I also read the Yanagiba is the right tool for the job. One can see why once again I am confused. Perhaps you could be so kind as to make some suggestions as well regarding my Sashimi tool which would be in the 300 length. Price will be under 600 dollars and I am right handed. Thank you

Jamie


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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Tue May 27, 2014 4:11 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 733
Jamie,

Didja see this?
http://www.chefknivestogo.com/kofuwh2ya30n.html

Not as glam as what we have been discussing, and with a steel biased towards ease of sharpening vs. edge holding. But it's going to be a great blade. Having CKtG install one of their (excellent) handles would run $70.

Cheers,

Rick


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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Tue May 27, 2014 5:24 pm 

Joined: Fri Apr 04, 2014 6:45 am
Posts: 135
Tall Dark and Swarfy wrote:Jamie,

Didja see this?
http://www.chefknivestogo.com/kofuwh2ya30n.html

Not as glam as what we have been discussing, and with a steel biased towards ease of sharpening vs. edge holding. But it's going to be a great blade. Having CKtG install one of their (excellent) handles would run $70.

Cheers,

Rick


Hi Rick, Thank you and yes I saw that amongst others. I guess this brings up the question if the Blue#2, Kono Fuji, will hold up better as I understand these are very, very thin behind the edge yet still get a razor sharp edge. Thank you for answering so many questions.

Jamie


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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Tue May 27, 2014 5:40 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
With practice, no knife cuts raw fish for sashimi as well as a yanagi. It's just an entirely different technique than using a sujihiki. It's not difficult to learn (I doubt I ever came close to mastering it though) though.

I would only try to steer you away if you wanted a multi-purpose knife (a suji is more general purpose), were not willing to learn to sharpen, or had no interest in learning to use it correctly.



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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Tue May 27, 2014 6:32 pm 

Joined: Fri Apr 04, 2014 6:45 am
Posts: 135
Hi Adam,

Definitely willing to learn and yes, this will be a sole purpose tool for Sashimi. And Yes, I admit, I am looking for something which looks great and performs great. I am still not sure what makes the Yanagiba more difficult to use though I see how it can be more difficult to sharpen. I will be watching a ton of single bevel knife porn sharpening videos in the near future.

So, First what does make the Yanagiba more difficult to use and Second do you have a suggestion for which knife I should purchase. And yes, putting a custom handle on it sounds like a great option.

Jamie


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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Tue May 27, 2014 6:55 pm 
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As I said, I don't think a yanagi is difficult to use, it's different though. How is hard to put into words for me. With it's hollow back and single grind, it cuts different than a double bevel knife. *shrug* Sorry, I can't articulate this very well.

Which.....I'd get this one of what's currently on CKTG's site:

http://www.chefknivestogo.com/doiblstya30e.html

There are only so many Doi left.



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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Tue May 27, 2014 7:29 pm 

Joined: Fri Apr 04, 2014 6:45 am
Posts: 135
Hi Adam,

Rick had also recommended the Doi but by the time I knew about it they were gone. The link you show also notes the product is no longer available. Thank you for taking the time to respond. I look forward to hearing how the Yanagi/Yanagiba is different from the Suji. Also, I do want to find out about your beautiful handles at some point. Thank you again.

Jamie


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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Tue May 27, 2014 11:35 pm 

Joined: Wed Mar 05, 2014 2:28 am
Posts: 259
Admittedly, I don't know much about yanagibas; however, I know your growing collection could use some aogami super. Moritaka and sukenari make 300 yanagibas within budget and will give you a chance to use what some people consider the ultimate knife steel. The sukenari comes with its own saya and the taka has a really cool ku finish. Good luck on your next purchase.


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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Wed May 28, 2014 2:40 pm 

Joined: Fri Apr 04, 2014 6:45 am
Posts: 135
Yo JM,

You are right about the super. The yanagiba might be just the application for that steel.

Jamie


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 Post subject: Re: Yanagiba or Sujihiki 300
PostPosted: Thu May 29, 2014 8:20 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
My sujihiki(s) are very nice knives, which do an excellent job ... my yanagiba blows my mind, every time I use it.

I would not attempt to describe the difference, but it is there.


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