![]() ![]() ![]() I don't know anyone who actually has one of these. ![]() Best of all are specialized Japanese salmon and sole knives (Glestain gets top marks Misono and Global are supposed to be good too). This last one surprised me, since its a double beveled knife. He thinks a takobiki (octopus knife) and even a very sharp sujihiki are better. He thinks a yanagi is indeed a little better than a western salmon knife, but that its thick spine (not its stiffness) makes it less than perfect for big slices along the grain. I checked with my fish expert, and he disagrees with me. But someone with serious yanagi experience will cut thinner, more evenly, faster, and leave a smoother, shinier finish on the fish. an old school cook with years of gravlax experience and a Euro slicer will do better than I would with a high end yanagiba. Skill is still more important than the knife. Symmetrical western knives (including ones like mine, or traditional grravlax slicers, or granton edge slicers) just don't work as well, no matter how well they're sharpened. If wielded properly, the bevel shape of a yanagi will slip through delicate fish with virtually no friction. And for thin slices of delicate fish, nothing comes close to asymmetrical geometry of a yanagi. However, for most cutting jobs, good technique does a better job than granton edges. The exception is Glestain, a Japanese company that has figured out a fairly extreme geometry for the cullens in the blade these knives seem more immune to sticking than other Western pattern blades. At best, their effect is minimal, maybe even psychological. ![]()
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