Make sure you don’t confuse the two. This 270 mm knife is extremely long it’s just not tall and it’s very thin at the spine. Don’t confuse that with a 210 mm or 240 mm Yanagiba

@@nadm Maybe then I have a 210 Yanagiba. Thank you.

Something to add to your collection. I like the knife. It’s kind of like a single bevel prep knife. You can do a lot with it and it doesn’t weigh very much

That was awesome. Thank you for your insight.

🤗

Thanks buddy! I think you are going to like it.

Nice!

Please do not use me as any type of an example. I do not have a lot of experience, and I was learning at the time of these videos back in the day. I think I've gotten better, but we don't prepare a lot of fish around our house. They are probably better videos out there than mine.

Always love a great tip. Definitely loving the normal peeling using the vegetable and knife in my hand. I see so many people doing it but when it comes to cooking there's always an easier way so I definitely enjoy that as well. Thanks for checking out the channel and I appreciate your comment.

So I have three in this shape. I have one like this and then I have the heavier one and then I have a really heavy one. I know they all have their purpose and I don’t do what you do for a living. They’re all beautiful and I enjoy owning all of them but I definitely prefer the lighter one in general. We each have our own thoughts and opinions but it’s so great to hear from you and I appreciate your contribution. God bless and thanks for coming out and supporting the channel

@@nadm I am a chef of 8 years. Currently, I have 5 years of Japanese style cooking and 4 years of sushi practice. I use a yanagi and a petty in my kitchen. It changes depending on restaurant that I work with, depends on the fish and kinds of food. If you work the sushi counter it’s mostly going to be debas (fish cleaver) and yanagi. If you work the hot side it’s petty/honesuki (mini chef/boning) and gyuto (chef’s).

Fugubiki is my favorite just because it's lighter

Of course, the edge is ridiculously amazing. It's just a heavy knife. It has a certain amount of mass. I got spoiled when I use the fugubiki. You really have to be a great knife polisher to maintain this knife. I love it but I don't give it its proper use.

@@nadm it is great for sushi chef. I have 300mm Aoniko Yanagiba that I use for 13 years, so I feel comfortable already :). Fugubiki it's lite and thin for slicing fugu but for sushi chef I prefer Yanagiba because we Sharpen our knife everyday and if you use Fugubiki the knife will get smaller and thinner fast, then we need to buy a new knife :) Finally I got that Yu Kurosaki Aogami 2 Mirror Finish Yanagiba 300mm with ebony + double blond horn and nickel silver. Very beautiful fit and finish as always. Kurosaki knife always great 😊 I want to ask you about the mirror finish on your Kurosaki. Do you use something like koyo blue compound or anything to maintain the mirror finish on that knife or you just leave it like that and just put some oil on the knife?? Mirror Finish Yanagiba always best for slicing fish because you get that smooth cutting feel and clean cut

@@Reza-nz2re I am not a sushi chef. It does not get used as much as yours. I have not polished it yet. I think would be my route though. The maintenance seems high. Yours is beautiful im sure!! Your comment makes me excited.

Southern accent, lol!

I appreciate your concern. It's a high-quality knife with a synthetic rubber cutting board. I assure you that the sound was louder than the impact. I think you think it was worse than it really was. To each their own. I have not had any troubles with that knife. The cutting board is amazing by the way.

@@nadm Good deal. I own “cheap” Robert Welch Signature series. My wife beats them into a bamboo cutting board like shes killing flies. Lol. The sharpener that comes with the knives is pretty good. It puts a sharp but rough edge on them quickly. But i have been looking into buying a couple knives just for myself to use that i can keep extremely sharp. Guess i better be looking at better cutting boards as well. And yes i know my wife will still use the new knives when i get them. Lol.