I’ve been using a Yanagiba for years, and it truly changes the game when it comes to preparing sashimi. The way the long, thin blade glides through the fish without tearing is unmatched. I’m curious how others feel about their favorite knives for sushi prep and what brands you trust.
, I totally get what you mean about the Yanagiba gliding through the fish… I once tried to use a regular chef’s knife for sashimi, and it was a disaster — totally tore the fish apart! I swear by my Masamoto; it’s pricey but worth every penny for precision.
I hear you about the Yanagiba making a difference — i once tried using a blunt knife for sushi, and I swear, it looked more like fish confetti than sashimi! Definitely a game-changer, but I’ve found that keeping it sharp is just as crucial — nothing ruins a smooth cut faster than a dull blade.