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5 Best Sashimi Knife Features, Types & Updated Guide 2023

The Sashimi Knife also known as the “Yanagiba knife” is a traditional Japanese knife used for making authentic raw fish dishes. Typically, these knives have large & pointed blades with sharp edges. As well as wood or other materials on their handles for the perfect grip.

Numerous types of these knives are present in the world and all of them have their own specific role to play. Therefore, make sure to read all about these knives and their features in the below headings in the same way as I have stated them.

5 Best Features of the Sashimi Knife:

These knives have long blades, therefore, they are mainly used as alternatives for sleipner steel. But, still, they perform numerous functions due to their incredible & highly versatile features.

Here, take a look at the 5 best features that I have discovered after using these special knives for more than a year. It would be best to read all about them thoroughly to understand their performing abilities and other factors.

1. Long & Thin Blade

One of the best features that make such knives a unique product in the market is their long & thin blades. Since they have thin, sharp, and string tips, they can be used on a variety of materials and can be used to precisely cut them. 

It is typical for sashimi knives to have long and thin blades measuring between eight and twelve inches in length. As a result, the fish can be cut precisely and cleanly. I would recommend it to all the chefs who like to work on seafood.

2. Single bevel

You might have seen that nearly all Japanese knives have a double bevel, thus, they can be used from both sides. However, in the case of a sashimi knife set, it only has a single bevel that provides the perfect angle along with the user’s force to easily cut through the fish.

A sashimi knife, unlike many western-style knives, usually has a single bevel on the cutting edge. In this manner, a sharper edge is created, which is more suitable for slicing delicate fish and any other material.

3. Hard & High-Carbon Steel

Talking about the major components of these special knives includes the use of stainless carbon steel for their production. There are many benefits of using this steel but, the biggest beneficial factor is that it even cuts through the bones present in the fish.

Sashimi knives are typically made of hard, high-carbon steel, which can maintain a sharp edge for a longer time. Additionally, this type of steel enables the fish to be cut more precisely.

4. Wooden Handle

It is common for sashimi knives to have a wooden handle, as this provides a comfortable grip and absorbs moisture from the hands of the chef. Moreover, wood is said to be the perfect handle for knives due to its ability to create a fine grip.

The best thing about this feature is that it also includes the use of rubber grips that cover these wooden handles. As a result, it becomes easy for the users to maintain their perfect angle and speed while cutting or slicing the raw fish.

5. Lightweight

When cutting through fish, sashimi knives are typically lightweight, making them easier to handle and maneuver. Due to this less weight, these sashimi knives are also used for entertainment purposes by professional stuntmen & chefs.

With this lightweight composition, these knives can easily be moved in the user’s hand to create the best grip & angle for cutting fish. So, it would be best to buy them in case you want your work to be done in no time.

5 Major Types of Sashimi Knives:

Here are 5 of the major types of these special knives along with their best features. So, make sure to read all about them till the end.

  • Yanagiba

It features a long, thin blade that is slightly concave on one side and flat on the other, making it one of the most common types of sashimi knives. The concave side allows the chef to make precise, clean cuts through the fish.

  • Tako hiki

This is a shorter version of the Yanagiba, which typically measures between 4 and 6 inches in length. It is designed specifically for slicing octopus (tako) into thin, uniform pieces.

  • Fuguhiki

This is a specialized sashimi knife used for slicing fugu, or blowfish. It features a long, thin blade with a slightly curved tip that is designed to make precise cuts around the delicate bones of the fish.

  • Deba

While not technically a sashimi knife, the Deba is a Japanese kitchen knife that is commonly used to prepare fish for sashimi. The knife has a thick, heavy blade that is designed to cut through bones and skin without difficulty.

  • Usuba

This is a Japanese vegetable knife that is sometimes used to prepare sashimi. It features a thin, straight blade that is designed for the precise cutting of vegetables but can also be used to slice fish.

Frequently Asked Questions:

What is a sashimi knife called?

This long, thin knife is used in Japanese cuisine to slice raw fish and other seafood into sashimi (a type of raw fish). Sashimi butter includes tako hiki (lat. “octopus-puller”), Yanagi ba (lat. “willow blade”), and fugu hiki (lat.

Why use a sashimi knife?

Raw fish is thinly sliced on a sashimi plate. The use of Sashimi knives is therefore recommended for cutting raw fish. The thinness of Sashimi knives makes it easier for chefs to cut through raw fish without altering its texture.

Why are sashimi knives so long?

Longer and narrower blades are suitable for slicing tasks. Intended for the preparation of fresh, good, and attractive raw fish (sashimi). Yanagiba is popularly referred to as “Shobu” in Western Japan (in the vicinity of Osaka and Kyoto). Designed for the same purpose as a Yanagiba, the Sashimi Knife has a square shape and a longer blade.

Final Verdict:

In this article, I have shared the 5 best features and functions of Sashimi knives that make them highly efficient for cutting raw fish. Moreover, I have also discussed all their major types with their factors for easy and accurate use.

These special knives are used in Japan as traditional knives. Therefore, it would be best to use such knives for fast results with the help of their long blades, sharp tips, efficient grips, and increadible ability to provide perfect-quality output results.

Moreover, if you are interested must read other articles from our websie such as Hollow Ground Knife

Author

Rafay Malik

Rafay Malik is a knife expert and writer who is very passionate about writing on knives, and also he is always trying to transform his knowledge to other people who love to explore knives. With years of experience in the field, he has developed a deep understanding of knives, and he is still exploring other types of knives.

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