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Mar 12, 2025 - 05:27 PM
Some cooks, especially Japanese Sushi Chefs, often use a 210 yanagiba as their main knife for both slicing fish and prepping vegetables. The yanagiba excels in precision tasks like slicing carrots, daikon radish, and cucumbers. However, its single-beveled edge and long, narrow blade can make it challenging to tackle denser vegetables like potatoes, pumpkins, or onions. For a more versatile approach, many chefs prefer using a chef's knife, santoku, or nakiri (vegetable cleaver) for vegetable prep, as these are designed for a broader range of tasks. Nevertheless, individual preferences vary, and some cooks enjoy the unique experience of using a yanagiba for vegetable preparation, appreciating its finesse and sharpness.
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