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Revision as of 16:48, 30 August 2009

Yanagi-ba-bōchō (柳刃包丁, lit. willow blade knife), Yanagi-ba or shortly Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi hōchō (Japanese: 刺身包丁, Sashimi [raw fish] hōchō [knife]) to prepare sashimi, sushi, sliced raw fish and seafood.

In prepareing sashimi and sushi, there are very important conditions that the sliced cross section is smooth, shiny and sharp in a microscopic view. Those conditions cannot be met by other usual knives. Yanabi-ba-bocho is especially designed to satisfy the conditions. Important design points for it are as follows.

Length: It has a long blade to cut a fish block only a one-way (pulling). Zigzag cutting affects bad cross section.
Thickness: It has a very thin blade to cut it with very little force. Large force affects tearing or smashing instead of cutting.
Exfoliation: The back faces of some Japanese knives are scooped out to exfoliate the cut piece from the blade after cutting.
Hardness and toughness: Consistency in dulability and sharpness is brought by the same way as a Japanese sword. The blade is formed from a combination of two different steels, a harder outer jacket steel wrapped around a inner core of steel relatively softer.
Single ground: A yanagi-ba blade is angled only from one side, with the other side of the blade being flat. It brings easiness in blade angle control for delicate cutting. It also brings easiness in grinding the blade. The figures in this article are for right-handed version in which the brade is ground only right side (front face). Of course the left-handed version is brought but relatively few and expensive.

The first three conditions are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch. Remained conditions are generally for knives for Japanese cuisine. The important principle to use yanagi-ba to prepare sashimi is not cutting down but pull with its long blade.

v t e Knives and daggers
List of daggers List of blade materials
Kitchen and table knives	Boning Boti Bread knife Butcher knife Butter knife Caidao Cheese knife Chef's knife Cleaver Electric knife Fillet knife Grapefruit knife Lame Mezzaluna Parmesan knife Pizza cutter Splayd Steak knife Tomato knife Japanese kitchen knives Deba bōchō Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Udon kiri Unagisaki hōchō Usuba bōchō Yanagi ba
Other knives	Aircrew Survival Egress Knife Athame Balisong/Butterfly Ballistic Ballpoint pen knife Bayonet Boline Bolo Boot knife Bowie Cane knife Ceramic knife Clip point Combat knife Commander Corvo CQC-6 Deba bōchō Diving knife Drop point Fairbairn–Sykes fighting knife Gerber Mark II Ginsu Golok Gravity knife Guna Hacking knife Higonokami Hunting knife Husa knife Ivan's Knife Jacob's ladder Karambit Kard Kirpan Kitchen knife Kukri Laguiole knife Machete Mandau Marking knife Misericorde Mora knife Multi-tool Navaja Neck knife Nontron knife Opinel knife Palette knife Pantographic knife Parang Penknife Penny knife Pesh-kabz Pirah Pocketknife Phurba Putty knife Puukko Rampuri Resolza Sabatier Sami knife SARK Scalpel Seax Sgian dubh Sharpfinger Sheath knife Shiv Sliding knife Smatchet SOG Knife Straight razor Strider SMF Survival knife Swiss Army knife Switchblade Taping knife Throwing knife Trench knife Tumi Ulu Utility knife Warrior knife Wedung X-Acto Yarara Parachute Knife Yatagan
Daggers	Anelace Applegate–Fairbairn fighting knife Arkansas toothpick BC-41 Bagh nakh Balarao Baselard Bichuwa Bollock dagger Cinquedea Dha Dirk Ear dagger Emeici Facón French Nail Gunong Hunting dagger Janbiya Jile Kabutowari Kaiken Kalis Katar Khanjali Khanjar Kris Kunai Liaoning dagger Mark I trench knife Microtech Jagdkommando Parrying dagger Poignard Pugio Push dagger Rondel dagger Seme Shobo Sica Stiletto Tantō U.S. Marine Raider stiletto V-42 Yoroi-dōshi
Manufacturers	Aitor Knife Company Al Mar Knives American Tomahawk Company Aritsugu Benchmade Böker Buck Knives Camillus Cutlery Company Cattaraugus Cutlery Company Chris Reeve Knives Chroma Cnife Clauss Cutlery Company Cobray Company Cold Steel Columbia River Knife & Tool Cuisinart Cutco Dalian Hanwei Metal Dexter-Russell Ek Commando Knife Co. EKA Emerson Knives F. Dick Fällkniven FAMAE Fiskars Gerber Legendary Blades Füritechnics Glock Ges.m.b.H. Imperial Schrade Ivan's Ka-Bar Kershaw Knives KitchenAid Korin Japanese Trading Company Kyocera Leatherman Mad Dog Knives Marble Arms Medford Knife and Tool Microtech Knives Morseth Muela Murphy Knives Olfa Ontario Knife Company Opinel Randall Made Knives Ranz Cuchillos Rösle Sabatier Shun Cutlery Slice, Inc. SOG Specialty Knives Spyderco STI Knives Strider Knives Thiers Issard TOPS Knives Tramontina Victorinox W. R. Case & Sons Cutlery Co. Carl Walther GmbH Wenger Western Knife Company Wilkinson Sword Wüsthof Yoshida Metal Industry Global Zero Tolerance Knives Zwilling J. A. Henckels
Knifemakers	Rex Applegate James Black Blackie Collins John Nelson Cooper Ernest Emerson Jerry Fisk Bill Harsey Jr. Phill Hartsfield Gil Hibben Jimmy Lile Bob Loveless William F. Moran Ken Onion Ralph Osterhout Bo Randall Chris Reeve A. G. Russell Jody Samson William Scagel Mike Snody Robert Terzuola Michael Walker Buster Warenski Daniel Winkler
Associations	American Bladesmith Society Cutlery and Allied Trades Research Association Knifemakers' Guild
Category:Knives / Daggers

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Japanese kitchen knives

@@ Line 9: / Line 9: @@
 * Length: It has a long blade to cut a fish block only a one-way (pulling).  Zigzag cutting affects bad cross section.
 * Thickness: It has a very thin blade to cut it with very little force. Large force affects tearing or smashing instead of cutting.
+* Exfoliation: The back faces of some Japanese knives are scooped out to exfoliate the cut piece from the blade after cutting.
 * [[Hardness]] and [[toughness]]: Consistency in dulability and sharpness is brought by the same way as a [[Japanese sword]]. The blade is formed from a combination of two different [[steels]], a harder outer jacket steel wrapped around a inner core of steel relatively softer.
 * Single ground: A yanagi-ba blade is angled only from one side, with the other side of the blade being flat. It brings easiness in blade angle control for delicate cutting. It also brings easiness in grinding the blade. The figures in this article are for right-handed version in which the brade is ground only right side (front face).  Of course the left-handed version is brought but relatively few and expensive.
-The first and second conditions are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch.  Remained conditions are generally for knives for Japanese cuisine.
+The first three conditions are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch.  Remained conditions are generally for knives for Japanese cuisine.
 The important principle to use yanagi-ba to prepare sashimi is not cutting down but ''pull'' with its long blade.

Revision as of 16:48, 30 August 2009

See also