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Yanagi (Sushi Knife)

The Yanagi is the essential tool for Japanese Sushi chefs. Created for slicing raw fish and seafood, the length and sharpness of the single bevel blade allow you to make one smooth pull to cleanly cut through delicate ingredients with very little force- resulting in perfect, glossy slices with no bruises, no rough surfaces. The Yanagi is the fish slicer traditionally used in Japan’s Kansai region (Osaka and Kyoto). 

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Urasuki

Urasuki refers to the concave shape of the back side of the blade that is traditionally found on wa-bocho (single bevel knives). The purpose of the urasuki is to minimize food sticking to the blade (reducing the drag while slicing) hence it has the same effect as perforated and hollow-ground blades.

It is essential for the rim of the urasuki to be perfectly flat and level for it to have full effect. The process of maintaining the rim is known as uraoshi.

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Ago Polishing

Grinding and polishing the ago of the knife makes it more comfortable for the fingers to be pressed against it hence creates a better grip.

This part is usually just machine punched and no final polishing is done to the final product.

Ago Polishing
The Spine Finish

It is vital to align the spine of the knife and make sure that it is not bent at all. The spine should be of equal thickness along its full length.

The Spine Finish

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