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Author Topic: Use of Custom Yanagiba  (Read 2225 times)
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patrickknives
Pat Randall
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« on: September 13, 2010, 12:40:04 PM »

The japanese yanagiba (sushi knife) is a little differnt from our western kitchen knives.  These are made with long thin blades ment to be pulled through the food, this reduces the loss of juice (no crushing) and make a really clean cut.

http://s141.photobucket.com/albums/r65/pcrknives/Fixed%20Blade/?action=view&current=ChefKnives8-2010063.mp4    

« Last Edit: September 13, 2010, 12:42:04 PM by patrickknives » Logged

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SBranson
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« Reply #1 on: September 13, 2010, 08:59:00 PM »

Great video.  Nice explanation and it's a fascinating grind.  Nice work on that knife.
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Ed Fowler
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« Reply #2 on: September 14, 2010, 08:10:55 AM »

A nice example of a specialized knife. There are many such knives, those that specialize in various aspects of the cullinairy art and those that are meant for every day work knives.

One aspect of the cutler is knowing what his knife is for and using it in that capacity and accurately describing the functional aspects of his knife to his clients.

Good Job! And thanks for sharing.
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