- Joined
- Oct 29, 2010
- Messages
- 85
Anyone have a vague notion as to how wide either of these should be, and whether or not the edges should be dead straight, or have a very gentle belly from heel (choil) to the tip? Thanks very much.
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Yanagi/Takobiki question...
- Thread starter stickfigureforge
- Start date
Here's my Yanagiba.
they are meant to be protein slicers not choppers so no belly to speak of. I've seen some videos of Japanese chef's prepping fish, using pull strokes with the tip starting out higher
than the heel, then bringing the tip down to finish the stroke.
Found it!
http://www.youtube.com/watch?v=iCz2RkmtWYM&list=PL8FA659765DC4698E
they are meant to be protein slicers not choppers so no belly to speak of. I've seen some videos of Japanese chef's prepping fish, using pull strokes with the tip starting out higher
than the heel, then bringing the tip down to finish the stroke.
Found it!
http://www.youtube.com/watch?v=iCz2RkmtWYM&list=PL8FA659765DC4698E
