sushi

Hi everyone! I'm looking to sell my mioroshi deba, knife size if 240mm great for anyone who cut alot of fish or enjoys using traditional Japanese knives. The ginsanko steel is relatively easy to sharpen, hold it's edge amazingly and has the great stainless quality also. The oversized octagonal...

Been a sushi chef for a little while and want a yanagi. Question is length. The 270mm will be easier to control and sharpen, and keep straight, however.. I've heard people swear by the extra 300mm length saying they end up using the full thing... Cons: Harder to keep straight, and sharpening...

BNIB Rare Yu Kurosaki Aogami 2 Mirror Finish Yanagiba 300mm with Ebony + Double blonde horn & nickel silver spacer. Item ship from ACT, Australia. Yu Kurosaki only makes a few of these big boys. This knife is 100% Brand new. Never been used, never been on a stone nor a strop, never even cut a...

Hello there. I'm gonna need a Kama Usuba soon. I already have experience with single beveled knives, katsuramagi, tsuma and other sushi bar tasks beside fish. Most of the time is gonna be hands on work, but I'll still use it on a cutting board for fine slicing veggies and herbs. For size I...

Do any of you know what brand or builder made this Yanagiba? The only thing I know is that one of my former bosses ordered it for me when I started working in a sushi bar and it was not very expensive. It is some kind of carbon steel. Thank you