Ok, What is a Sashimi knife? What is it used for?
Some laws permit, what honor dose not.
Sashimi Knife?
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thorin hammer
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sam the man..
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aaaaahhh! Sashimi!! just love it! Did you know that Spyderco had a run on these babies? Love blade geometry and ergos! <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="smile.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0>
Sam
have scars will travel..
Sam
have scars will travel..
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java
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Thorin,
The two kana symbols that form the common representation of the word sashimi literally mean body and cut. Although accepted as thinly sliced raw fish by most connoisseurs , sashimi can be thin slices of raw beef, chicken, deer, whale, or mystery animal. The shashimibouchou, a generic name given to the traditional knife used to slice the raw meat, is characterized by a traditional Japanese right hand chisel or sushi grind. This single-sided blade grind produces a finer, sharper cutting edge than Western style double-sided grinds but it is more fragile and care should be taken during handling to avoid damaging the delicate razor-sharp edge.
There are two common styles of sashimi knives. The yanagi are pointy tipped, single sided Sashimi knives. They generally are larger, 10 –12”, and are used predominently in the northern regions of Japan. The tako is another longer, 10-12”, square tipped, single sided Sashimi knife, (picture a bread knife without the serrations) used more often in the southern regions of Japan. Sashimi knives are used sometimes interchangeably with their sushi cousins, most popular of which is the deba or utility knife. The deba is a single-side grind, comes in a variety of lengths, and is used for slicing fruits, vegetables and raw meat. The usuba resembles a cleaver and is another single sided chisel grind knife used in sushi and sometimes sashimi preparation. Spyderco’s KX05 Sashimi knife looks like a short yanagi to me and from the specs, appears to have a traditional western style flat grind. I have heard nothing but good about the KX05 and the Santoku. Hopefully before the next eel harvest at the Double E, java will acuire both to help prepare a Far East Tejas offering of anago nigirizushi or fukusazushi. Mmmmm Mmmm Good!
Hope this helps!
Season's best to all! Time for the Christmas ham, goose, and kringle!!
The two kana symbols that form the common representation of the word sashimi literally mean body and cut. Although accepted as thinly sliced raw fish by most connoisseurs , sashimi can be thin slices of raw beef, chicken, deer, whale, or mystery animal. The shashimibouchou, a generic name given to the traditional knife used to slice the raw meat, is characterized by a traditional Japanese right hand chisel or sushi grind. This single-sided blade grind produces a finer, sharper cutting edge than Western style double-sided grinds but it is more fragile and care should be taken during handling to avoid damaging the delicate razor-sharp edge.
There are two common styles of sashimi knives. The yanagi are pointy tipped, single sided Sashimi knives. They generally are larger, 10 –12”, and are used predominently in the northern regions of Japan. The tako is another longer, 10-12”, square tipped, single sided Sashimi knife, (picture a bread knife without the serrations) used more often in the southern regions of Japan. Sashimi knives are used sometimes interchangeably with their sushi cousins, most popular of which is the deba or utility knife. The deba is a single-side grind, comes in a variety of lengths, and is used for slicing fruits, vegetables and raw meat. The usuba resembles a cleaver and is another single sided chisel grind knife used in sushi and sometimes sashimi preparation. Spyderco’s KX05 Sashimi knife looks like a short yanagi to me and from the specs, appears to have a traditional western style flat grind. I have heard nothing but good about the KX05 and the Santoku. Hopefully before the next eel harvest at the Double E, java will acuire both to help prepare a Far East Tejas offering of anago nigirizushi or fukusazushi. Mmmmm Mmmm Good!
Hope this helps!
Season's best to all! Time for the Christmas ham, goose, and kringle!!
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cmassicotte
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java - Thanks for the treatise on sashimi kinves. What, you actually don't have a Santoku? <img src="tongue.gif" width=15 height=15 align=middle border=0> I didn't either - until a couple of weeks ago meself - now it is my favorite cooks knife. I use it daily. It is a GREAT knife.
Toothed - I have no idea - but when my CF PE Police comes in, <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="smile.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0> I will have to give it a try and a report to ya'll
Chuck
There is no right way to do a wrong thing
Toothed - I have no idea - but when my CF PE Police comes in, <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="smile.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0> I will have to give it a try and a report to ya'll
Chuck
There is no right way to do a wrong thing
cmassicotte, I'll be on the lookout for your post.
Btw, I thought the CF Police are coming out with a hollow ground--as opposed to flat ground--blade? Maybe it should have been made the other way around, i.e., flat ground blade for the CF Police and hollow ground for the G-10 Police. Oh well, I'll take what I can get.
Btw, I thought the CF Police are coming out with a hollow ground--as opposed to flat ground--blade? Maybe it should have been made the other way around, i.e., flat ground blade for the CF Police and hollow ground for the G-10 Police. Oh well, I'll take what I can get.
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java
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Chuck,
Just ordered a coupla kitchen Spydies from Linda. Santoku is in ma sights next. Heard nothin' but praise for both the Santoku and the Sashimi. <img src="smile.gif" width=15 height=15 align=middle border=0>
Toothed,
Sounds good to me! Samo's a Millie Man. Just ask him about the Survival Sushi he cooks up in the Malaysian back country. Looks pretty tasty from his pix! <img src="wink.gif" width=15 height=15 align=middle border=0>
<b>The coyote never falls until he looks down!</b>
Just ordered a coupla kitchen Spydies from Linda. Santoku is in ma sights next. Heard nothin' but praise for both the Santoku and the Sashimi. <img src="smile.gif" width=15 height=15 align=middle border=0>
Toothed,
Sounds good to me! Samo's a Millie Man. Just ask him about the Survival Sushi he cooks up in the Malaysian back country. Looks pretty tasty from his pix! <img src="wink.gif" width=15 height=15 align=middle border=0>
<b>The coyote never falls until he looks down!</b>
Thanx for the Edge-u-cation Java. I can provide some history on the model.
One time several years ago while I was on on business trip to Seki, one of my friends there told me of a knife made by one of their makers that was so sharp that you could put a folded piece of rice paper on the edge help upwards, blow on the paper and by the time the paper hit the tip, it would be cut. Naturally I said Bullsh*t.
Several weeks later, I received a flat ground Yanagi Sashimi model with a folded piece of rice paper and some hand drawn instructions on how to place the paper and which direction to blow on it.
I did and it actually did. The steel was AUS8W. A tungsten added AUS8. I tested the knife for about 6 months and it became one of my favorites in the kitchen. The AUS8W doesn't stay as sharp as long as even AUS8, but the edge is VERY sharp. I decided that a test run would be fun, but the standard length of the Yanagi was too long for the average American kitchen, so we custom made a short one, about 7" blade. We only made several hundered as I asumed a small number of ELUs would appreciatge this knife as I do. The 7" Sashimi (really too short to be called a sashimi knife), is now my favortie using in the kitcfhen model. We probably won't make any more after this run, because the market is too small. But I recommend that anyone that enjoys using knives in the kitchen, try this model.
hope that helps.
sal
One time several years ago while I was on on business trip to Seki, one of my friends there told me of a knife made by one of their makers that was so sharp that you could put a folded piece of rice paper on the edge help upwards, blow on the paper and by the time the paper hit the tip, it would be cut. Naturally I said Bullsh*t.
Several weeks later, I received a flat ground Yanagi Sashimi model with a folded piece of rice paper and some hand drawn instructions on how to place the paper and which direction to blow on it.
I did and it actually did. The steel was AUS8W. A tungsten added AUS8. I tested the knife for about 6 months and it became one of my favorites in the kitchen. The AUS8W doesn't stay as sharp as long as even AUS8, but the edge is VERY sharp. I decided that a test run would be fun, but the standard length of the Yanagi was too long for the average American kitchen, so we custom made a short one, about 7" blade. We only made several hundered as I asumed a small number of ELUs would appreciatge this knife as I do. The 7" Sashimi (really too short to be called a sashimi knife), is now my favortie using in the kitcfhen model. We probably won't make any more after this run, because the market is too small. But I recommend that anyone that enjoys using knives in the kitchen, try this model.
hope that helps.
sal
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Knife Knut
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cmassicotte
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sam the man..
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AWES<img src="spyder.gif" width=15 height=15 align=middle border=0>ME details Java! Just had some sashimis this afternoon.. Too Awes<img src="spyder.gif" width=15 height=15 align=middle border=0>me to describe the experience.. Someday, I'll lay my paws on the KX-05! <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="smile.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0>
Sam
have scars will travel..
Sam
have scars will travel..