Characteristics of Japanese Sashimi Knife
Sashimi knives are characterized by their thinness and long blade length.
Sashimi knives are also known as "Yanagiba knives" and are very useful when cutting sashimi.
Due to the long blade length, even large ones can be cut smoothly in one go , so the cross section is beautifully finished.
It is more convenient than the multi-purpose Santoku knife when cutting sashimi.
Why cut sashimi with a Sashimi knife?
It is a rule of thumb to cut sashimi while pulling it. By pulling and cutting, the fibers of the cross section of the fish will not be crushed, the water of the fish will not go out, and the excess water will not be absorbed. The difference in taste is obvious when eating flatfish or sea bream after "Arai".
On the other hand, because the blade is thin and delicate, it is not suitable for anything other than cutting soft meat such as roast beef and sashimi.
It is not suitable for cutting hard objects, so use a sashimi knife when handling fish or cutting bones.