Yanagiba смотреть последние обновления за сегодня на .
Take a look at these two similar shapes. We examine their function, their differences, as well as their similarities. In the end, it's a knife. You can do with it what you want. They were specifically designed for certain functions. You even sharpen them differently. Let's look together and get to know these two beauties! Today, we are comparing a 300 mm Aogami 2 (Blue 2) Kurosaki Yanagiba and a 270 mm Kato Sujihiki. The Kurosaki Yanagiba is from 🤍 The Kato Sujihiki is from 🤍
This is a compilation of sushi chefs using Yanagi knives. There are a variety of knives in Japanese cooking. Yanagi is a long and thin knife mainly used in the preparation of sashimi or nigiri sushi. The sharp edge of these knives can be customised or adjusted according to whether the chef is left-handed or right-handed or both. Other popular Japanese knives include: Santoku, a general-purpose kitchen knife originating in Japan, is an alternative to the traditional "Nakiri", a knife mainly used for chopping vegetables. Deba, a knife with a thick spine mainly used for butchering fish. Honesuki, a boning knife used to butcher meat and poultry Usuba, a traditional thin-blade vegetable knife. Once again, I hope you guys enjoyed the video. Don't forget to LIKE and SUBSCRIBE! 😊
Hey folks, thanks for tuning in as always! As we get this question a lot, and we're starting to bring more single bevel options into the shop we figured it was time to compare the Sujihiki (Double bevel slicer) to the Yanagiba (Single bevel slicer). While these knives might seem pretty similar up front there are quite a few big differences in both performance and maintenance between the two, so watch the video to decide which is right for you! Find our in stock selection of Japanese knives, stones, and accessories at our website: 🤍sharpknifeshop.com Remember to follow us on social media for more knife related content, updaates, restocks, new arrivals and giveaways! Instagram : 🤍sharp_knifeshop Facebook : 🤍facebook.com/sharpknifeshophamilton Intro : 00:00 Yanagiba anatomy : 00:36 Ease of Use : 2:24 Sharpening/Maintenance : 3:27 Slicing : 4:49 Value : 6:21 Versatility : 8:21 Coolness Factor : 9:11 Who won? : 10:24 Thanks for watching! : 10:57
It's knife skills time! We're here today with Naoto, learning lots of traditional knife skills from Japan that he uses at home. Knife skills in Japan are a little different from the western style of knife skills, so today he'll be showing us how to master our santoku, usuba, and yanagiba! Naoto will demonstrate katsuramuki, rangiri, sashimi, and many other cuts! For all of your knife, sharpening, and kitchen related needs, head to 🤍 Find our shirts, hats, and other merch at 🤍 Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver. Join our community: ▶ Instagram 🤍 ▶ Facebook: 🤍 ▶ Twitter: 🤍 ▶ Discord: 🤍 Traditional Japanese Knife Skills - Master Your Yanagiba, Santoku, and Usuba! Stance & Basic Technique 0:00 Daikon: Rangiri & Hangetsu 1:27 Daikon: Katsuramuki 3:18 Cucumber: Jabara 6:47 Konjac: Musubi, Kakushi Bocho 9:04 Shiso: Sengiri 11:55 Salmon: Skinning, Carpaccio 13:23
What's a Yanagiba, and Why do I Need One? The Yanagiba is a highly specialized knife, the perfect design for slicing fresh fish. It is a traditional single bevel handmade Japanese kitchen knife, and a must-have in any sushi chef's kit. Naoto walks you through the design of the yanagiba, our favourites, and a few tips for using them! Knives in the video: Sakai Takayuki Suigyu Kasumitogi 270mm Yanagiba: 🤍 Sakai Takayuki Uzushio 270mm Yanagiba: 🤍 Sakai Takayuki Zangetsu 300mm Sakimaru Takobiki: 🤍 Grab yourself a Yanagiba at: 🤍 For all of your knife, sharpening, and kitchen related needs, head to 🤍 Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver. Join our community: ▶ Instagram 🤍 ▶ Facebook: 🤍 ▶ Twitter: 🤍 ▶ Discord: 🤍
How do you sharpen a single bevel knife? Sharpening a yanagiba, usuba, or deba is much different than sharpening a regular double bevel knife. Today, head sharpener Naoto is here to show us his extensive whetstone sharpening technique for traditional Japanese single bevel knives. Shop sharpening gear: 🤍 Naoto's Gear Naniwa Daimond 400 grit: 🤍 Shapton Glass 500 grit: 🤍 Naniwa Hibiki 1,000 grit: 🤍 Knifewear 1,000 grit: 🤍 Naniwa Super Stone 3,000 grit: 🤍 Naniwa Hibiki 6,000 grit: 🤍 Knifewear 4,000 grit: 🤍 Knifewear 8,000 grit: 🤍 Atoma Daimon Plate: 🤍 Naniwa Spring Loaded Stone Holder: 🤍 Knifewear Paddle Strop: 🤍 At-Home kit: 🤍 For all of your knife, sharpening, and kitchen related needs, head to 🤍 Find our shirts, hats, and other merch at 🤍 Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver. Join our community: ▶ Instagram 🤍 ▶ Facebook: 🤍 ▶ Twitter: 🤍 ▶ Discord: 🤍 Single Bevel Anatomy 0:00 Professional Gear List 1:27 At-Home Gear 4:22 Straightening the Blade 4:35 Setting the Bevel 7:32 Polishing on 500 grit 13:10 Deburring 14:14 Evening out the Bevel 15:10 Polishing on 1,000 grit 18:15 Creating Kasumi Finish 19:39 Creating the Koba (Secondary Bevel) 20:53 Deburring & Stropping 26:00 Common Mistakes 27:22 Tips for Deba & Usuba 29:39
Knife Restoration - Yanagiba Knife - Sushi or Sashimi Knife Repair Project. I found this Japanese Chef Knife from the thrift shop, it could be a vintage knife. I put a custom handle made from buffalo horn with brass shims. I hope you enjoy this restoration video
#steelinkitchen #coltelligiapponesi #yanagiba Dopo aver parlato della famiglia dei Deba continuiamo ad illustrare le forme tradizionali dei coltelli giapponesi vedendo le principali caratteristiche dello Yanagiba (coltello dalla forma a foglia di salice). Vediamo anche alcune forme che sono derivate da questo coltello in particolare: il Takobiki, il Sakimaru Takobiki e il Kiritsuke Yanagiba (o Kengata Yanagiba) fornendo qualche informazione circa le peculiarità e l'utilizzo di ciascuno senza dimenticare qualche cenno storico. Proseguiamo poi con il Kiritsuke ed introduciamo l'Usuba tra i coltelli dedicati al taglio delle verdure. - Per saperne di più su SteelinKitchen e i coltelli da cucina giapponesi: Iscriviti al nostro Canale quì 🤍 Visita il nostro sito 🤍 Seguici anche su Facebook 🤍 Seguici su Instagram 🤍
Oh no, Mike's ruined another knife! This time, he put his yanagiba away wet in a blade guard and it got SUPER rusty. Lucky for him, Knifewear's master knife sharpener Naoto is here to restore his destroyed knife. Send a knife to Naoto for repair: 🤍 You can grab the stones used by Naoto here: 🤍 For all of your knife, sharpening, and kitchen related needs, head to 🤍 Find our shirts, hats, and other merch at 🤍 Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver. Join our community: ▶ Instagram 🤍 ▶ Facebook: 🤍 ▶ Twitter: 🤍 ▶ Discord: 🤍
Best yanagiba knife featured in this Video: 00:00 Introduction 01:02 NO. 1. Nego Yanagiba Knife- 🤍 02:18 NO. 2. imarku Professional Yanagiba Knife- 🤍 03:47 NO. 3. Yoshihiro Hongasumi White Steel Yanagi Kiritsuke Sushi Sashimi Japanese Knife- 🤍 04:53 NO. 4. Sakai Takumi Ajimasa Japanese Chef's Knife- 🤍 05:48 NO. 5. Sheikt Cutlery Yanagiba Yanagi Sashimi Sushi Japanese Chef knife- 🤍 AMAZON AFFILIATE DISCLOSURE: As an Amazon Associate, I earn from qualifying purchases. What is a yanagiba knife? A yanagiba knife is a Japanese knife with a curved, single-edged blade. What is the best yanagiba knife to buy? If you are looking for the top yanagiba knife, then you are in the right place. Please watch the full video before buying the product. WHAT WE DO: Kitchen Maniac is a place where we offer our comprehensive research that is dedicated to compare the same kitchen product from different companies and discuss the pros and cons by running an extensive comparison. In short, we are here to assist you in determining which appliance will be the best for your kitchen. Please let us know if you have something in your mind in the comment section. CHECK OUT MORE VIDEOS : 1. Best cordless fillet knife - 🤍 2. Best sashimi knife - 🤍 3. Best boning knife for deer - 🤍 FOLLOW US ON - Youtube: 🤍 Facebook: 🤍 DISCLAIMER: Some of the footage within this video was developed for promotional/education purposes. Parts of stock footage of items were collected from manufacturers, fellow creators, and various other sources. If you are the creator or own the footage which may have reservations, please notify me via email and I will accommodate you for sure. This video contains affiliate links(meaning that if you click on one of the product links, I’ll obtain a small commission). This allows us to support the channel and allow us to make more videos such as this video. Thank you for your support. COPYRIGHT ISSUE: If you can find any copyright infringement then send us an email. All rights reserved by respective owners. Please Don't Forget to subscribe to my channel for future updates. #Best_yanagiba_knife, #Nego_Yanagiba_Knife, #Sakai_Takumi_Ajimasa_Japanese_Chef's_Knife
In this video, you get my honest first impressions of the Hezhen Yanagiba Knife part of the Hezhen Sashimi/Sushi Knife Retro Series. It is a coreless knife with alternating layers of 10Cr15CoMoV + 9Cr18CoMoV. 🛒S H O P: 🤍 Xinzuo Official Website: 🤍 Hezhen Offical Website: 🤍 N O T E S: Hezhen is a Sub-brand of Xinzuo. Full Q&A with the Co-Founder of Xinzuo can be found here: 🤍 FULL DISCLOSURE If you purchase from these links, I get a small commission that goes towards supporting the channel. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support :) ★ F O L L O W ChefPanko 😊 👍🏼 S U B S C R I B E: 🤍 🔪 G E A R: 🤍 📸 I N S TA G R A M: 🤍 🌎 W E B S I T E: 🤍 📬 B U S I N E S S: 🤍 🍱 C O O K I N G: 🤍
How To Use A Yanagiba Knife For Hirazukuri Cutting - Japanese Knife Skills Tutorial UK Based Japanese Knife Supplier - 🤍 Learn how to use a yanagiba knife for hirazukuri cutting in this Japanese knife skills tutorial video! With this Japanese knife skills tutorial, you'll learn how to use a yanagiba knife for hirazukuri cutting. Follow along with this video and become a hirazukuri cutting master! Thank you for watching this YouTube video. Please visit our website if you're looking for a high-quality Japanese knife supplier based in the UK.
Korin's master knife sharpener, Mr. Sugai, shows you the basic ways of how to sharpen a yanagi knife. Starting from the uroashi process, going through medium stones to fine stones, and sharpening by finding the correct angle using the shinogi. Mr Sugai stresses that the information in the video are basic forms of sharpening a yanagi and guidelines in learning how to sharpen a traditional Japanese knife. He urges you stop by our Korin's showroom to get a feel of how to sharpen in person and ask questions. Yanagi knives: 🤍
The Mundial Yanagiba Sushi Knife is showcased by renowned video blogger for 🤍 and chef extraordinaire Danny Dangoor. The Mundial Yanagiba Sushi Knife is the perfect knife for slicing sashimi and sushi. It is a one-sided blade meaning that it has a flat edge on top of the blade but the cutting edge is beveled and angled only on one side of the blade. Chef Dangoor shows us how to place the straight side against the fish in order to get a perfect clean cut. This knife also has a bamboo handle making it extremely comfortable to hold. To view our selection of the best Yanagiba knives with all these features visit: 🤍 For one stop restaurant supplies and equipment, turn to https:/tigerchef.com
How To Use A Yanagiba Knife For Sogigiri Cutting - Japanese Knife Skills Tutorial UK Based Japanese Knife Supplier - 🤍 Learn how to use a yanagiba knife for sogigiri cutting in this Japanese knife skills tutorial video! With this Japanese knife skills tutorial, you'll learn how to use a yanagiba knife for sogigiri cutting. Follow along with this video and become a sogigiri cutting master! Thank you for watching this YouTube video. If you found this YouTube video to be helpful or educational in any way, feel free to leave a like rating and/or a comment! Also, visit our website if you're looking for a high-quality Japanese knife supplier based in the United Kingdom. Website - 🤍
41 time Iron Chef champion, Chef Masaharu Morimoto, shows us is legendary knife set and how to slice and dice a perfect sashimi meal! #IRONCHEF #KNIFESKILLS Check out the Article: 🤍 SUBSCRIBE to delish: 🤍 Subscribe for more #DELISH! Instagram: 🤍 TikTok: 🤍 Facebook: 🤍
Hey all! In this video, I tell you why every sushi chef needs to own a Yanagi! I also demonstrate how to properly hold one and how to cut vegetables and fruit with it. This will probably be a series. I made this video on the fly and didn't have much to cut. Please hit the thumbs up and sub for more sushi tutorial videos!! 🤍 🤍
So, there's a HUGE misunderstanding about freehand knife sharpening. You DON'T have to spend hours. I'd say, if you are spending more than 15 minutes per knife, you are doing something wrong. Most common mistake is using the wrong grit# stone. If you don't see any progress after 5 minutes, then, you are using the wrong stone, most probably. This video is just for demonstrating that you don't have to spend hours and hours for freehand sharpening. So I didn't explain about in details, where to place fingers, how much pressure to apply, etc, etc. (Deliberately omitted.) In the next video, I'll talk about the stones. What I have tried, what I use now, what I don't use now, and ... where to put money...
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In this video I'm cooking a meal for a beautiful Indonesian lady, using only this Suisin Densho Yanagiba Kiritsuke 270mm Shirogami#1 made by legendary Master Kenji Togashi. An incredible, traditional Japanese single bevel blade forged with the purest steel. No nonsense, no bells and whistles, just a brilliantly performing blade. It was the first time using a Kenji Togashi blade, and obviously I now want a knife from his hands in my collection one day. He, his sons and apprentices are very productive. And he has probably another decade of knife making in him. So no hurry, but boy...I'm a fan! Thanks to Kevin de Leeuw for borrowing me this knife!
Hitohira: 🤍 Ivan: 🤍 Atoma Plate #140: 🤍 Shapton #120: Naniwa Pro #400: Naniwa Chosera #600: Naniwa Traditional #1500: Morihei Green #3000: 🤍 Natural Stone: 🤍 Munetsugu Yanagiba: 🤍 Items also available at our partner's shop 🤍 #ivanthesharpener #hitohirafilms #knifesharpening
Slicing sashimi is a real art form and having a sharp knife is the key to mastering this age old technique. Naoto, in Calgary, shows you how to use a single bevel Yanigiba to slice fish and cut mouth watering sashimi like a pro. You can find all our collection of Yanigibas here: 🤍 For all other cookware and knife needs please visit: 🤍 If you enjoyed this video, please like and share it, and subscribe to our channel for more like this! FACEBOOK: 🤍 TWITTER: 🤍 INSTAGRAM: 🤍
In this video I show you a Sakai Takayuki Ginryu Kengata Sakimaru Yanagiba made of stainless Swedish Honyaki Steel. This knife was purchased at Rangelrooi (🤍hamono.nl) in Den Haag,
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This video shows the process of making special handles for sashimi knives used by Japanese chefs. It is a custom handle with a special shape of a regular octagon. Thanks for watching. We will try to make more useful content. We need your help and support to make a good video. Please "Subscribe", "Like" and "Set notification" [Music license] Solid ground by roie shpigler - Artlist Above all else by campagna - Artlist [ Blog ] 🤍 [ Instagram ] 🤍 [ Facebook ] 🤍 #Knife #Knife handle #Slver handle
Per questo taglio utilizziamo la tecnica del Saku-dori (divisione in parti uguali): 1. prepariamo il trancio di pesce spada sul tagliere 2. dividiamo il trancio in due parti 3. effettuiamo i tagli in senso orizzontale partendo dalla parte superiore 4. procediamo quindi con un secondo taglio centrale 5. separiamo il filetto con un'incisione aderente alla pelle 6. con tagli verticali ricaviamo porzioni dal trancio più largo 7. procediamo in questo modo per il resto del trancio Abbiamo ottenuto porzioni versatili da destinare a preparazioni molteplici; vediamo ad esempio come preparare spiedini di pesce spada. Lo Yanagiba è il coltello tradizionale giapponese probabilmente più conosciuto anche dai non professionisti. E' dedicato al taglio del pesce per preparazioni come sushi e sashimi quindi particolarmente adatto al taglio dei filetti di pesce. Lo si trova praticamente in tutte le cucine professionali giapponesi ma anche nelle case giapponesi in versioni più economiche. Ha una lama lunga e appuntita che appunto lo rende ideale per tagliare il pesce in un unico taglio continuo cosa che conferisce alla superficie del pesce tagliato un aspetto particolarmente lucido e accattivante. Una volta presa confidenza con questo coltello è comunque possibile utilizzarlo con profitto anche per altri compiti come per esempio sbucciare le verdure, eseguire tagli alla julienne, ecc. #steelinkitchen #sakudori #yanagiba Per saperne di più su SteelinKitchen e i coltelli da cucina giapponesi: Iscriviti al nostro Canale quì 🤍 Visita il nostro sito 🤍 Seguici anche su Facebook 🤍 Seguici su Instagram 🤍