This is typical of all traditional Japanese knives. SAWKIT Sashimi Sushi Knife 7 Inch/Perfect Boning Knives/Bread Chefs knifes/For Cutting Sushi/Sashimi Fish Filleting Slicing/Very Sharp Stainless Steel. Japanese Sashimi / Sushi / Fish Kitchen Knife Stainless Steel. The blade is single sided, pointed and razor. Bunmei knives are more blade heavy with no bolster and only a partial tang. Get the best deals on Sashimi Knife when you shop the largest online selection at . The Global Yanagiba Sashimi knives G11R are the perfect knives for slicing ultra thin slices of fish and meat. The Bunmei range includes both traditional Japanese blades that are ground on one side of the blade only, as well as a selection of the best selling Western-style blades that we all know and love. At first glance, these knives radiate a typical Japanese vibe with its slip-resistant magnolia wood handle and black collar. Deba- This has a similar appearance to a meat cleaver.
Each knife is handmade using high carbon Molybdenum/Vanadium Stainless Steel giving the knife excellent edge retention. Yanagiba-This is considered the standard sashimi knife as it is good for cutting both sashimi and sushi rolls, so it is a versatile knife. For a similar style knife, try the Bunmei 24cm Oroshi Knife.īunmei Japanese traditional kitchen knives are made by Yoshikin in Japan, the makers of renowned GLOBAL knives. Yanagi Sashimi knives are great for commercial use and are commonly seen in Japanese restaurants and sushi bars. Additionally, these knives feature very sharp blades, which slice through the fish without tearing it. While they can be used for many purposes, sashimi knives are designed for slicing raw fish for sushi and sashimi platters.
Single-edged knives are able to get incredibly sharp and provide deep precise cuts. Sashimi knives will allow you to chop, slice, and dice meats, fruits, and vegetables for your most popular Asian cuisine. The Bunmei 27cm Yanagi Sashimi Knife is a single-edged traditional Japanese knife typically used in a long drawing motion to cut precise slices of sushi, sashimi and crudo.