KNIFE DESIGN – HAKUCHO – YANAGIBA 18 CM – OLIVE HANDLE

Description

This is a distinctive blade whose shape recalls that of the leaf of a willow tree, from which it takes its name. The purpose of such a blade is to process the fish so that it can be presented flawlessly and retain all of its organoleptic qualities. Sushi professionals believe that imprecise cuts with scaling not only spoil the visual result of what is prepared, but also shorten the shelf life of raw materials and make them more susceptible to attack by bacterial charges. This is not a fixation of very fussy Cooks but represents a scientifically established fact.

With this blade you work by resting the slanted end of the edge on the bone and then pulling the knife back using its full length. In the presence of scales and small bones, however, a more forceful approach is needed, and the movement requires a forward thrust to increase thread penetration. A slight convexity on the flat side will help you decrease adhesion and improve sliding during cutting. This feature will also facilitate refining operations by allowing the blade not to contact the surface of the stone.

The version we propose is specifically for right-handed people, as the flaring is on the right side. This can bring drawbacks for a left-handed person, who finds himself having to use the blade backwards and outwards.