Deba knife, a Japanese knife which is specifically for filleting fish 1/2

The other day we introduced knives for neatly cutting roll sushi and sashimi. 

But if you’re a chef or a cooking enthusiast, don’t you want to start from the beginning and fillet the fish yourself? 

This time we’ll introduce the deba knife, a Japanese knife which is specifically for filleting fish. 

Source: http://item.rakuten.co.jp/plusys7022/35995/ 

This time we’ll introduce the deba knife, a Japanese knife which is specifically for filleting fish. 

When it comes to fish bones, the deba knife is unrivaled among other kitchen knives. The knife’s great cutting ability is plain to see in its curved blade and sharp, pointed tip.When you fillet a fish, you can’t insert the knife just anywhere.  

The basic method, called “san mai oroshi,” involves slicing the fish into three layers, starting from the belly.  

3 Piece Filleting 

Source: https://www.youtube.com/watch?v=qp0kmLKkLCQ 

The tip of the deba knife is pointed so that it can slice into the flesh of the fish much more easily than a blunt tipped knife. The curved blade is well suited to both slicing the meat of a fish from the bone, and to cutting other ingredients which require more force and weight behind the knife. 

The upper half of the blade can be used to descale, gut, and effortlessly slice through the small bones of fish. 

Next time we'll tell you how to pick a deba knife for you.

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Looking for some Japanese knives?

Our OEM-Japanese kitchen knives concentrates on Design, Material and Sharpness. We will provide with outstanding quality of products for making your private brand.　　　　　　　　　　　　　　　　　　　　　　　　　　　

Company Name: PLUS Y’S CO., LTD.

Site: http://jpknivesoem.jp/

Phone: +81 256-39-0084
Address: 997 Yanagawa Shinden, Sanjo City, Niigata Prefecture, Post Code 955-0002

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Want to slice delicious sushi with a sharp knife? 2/2

Let's find the perfect sashimi knife!

Previously on this story.

Want to slice delicious sushi with a sharp knife? 1/2

http://jpknivesoem.blogspot.jp/2017/03/want-to-slice-delicious-sushi-with.html

There are two types of Sashimi knives: Yanagiba-knives, a knife with a sharp tip, and Takohiki-knives, a square knife.Currently, the Yanagiba-knife is  widely used and  90% of chefs use them. If you've ever seen a sushi chef, you may have seen him holding a long Yanagiba-knife! 

Sourse: http://item.rakuten.co.jp/plusys7022/36015/ 

Sourse: http://item.rakuten.co.jp/plusys7022/36019/ 

Yanagiba-knives are loved not only by chefs but by housewives and ordinary people who love to cook, too. 

One unique trait of sushi and sashimi knives is their single beveled edge. These knives are sharpened so that only one side holds the cutting edge and the other side remains flat. The flat edge is there so that food doesn’t stick to the knife. 

When choosing a Yanagiba-knife, you may want to be picky about the material and length.If you are looking for a sharp knife, we recommend steel knives, although maintenance  is a bit bothersome as you must always make sure they're dry and sharpen them from time to time.On the other hand, knives that use stainless steel are not so sharp but do not go rusty and are easy to use.Compound knives, that combine the sharpness of steel and the easy maintenance of stainless steel, are popular as advanced material.  

They're expensive but worth getting! Next - the lengths. Generally,  the lengths of Yanagiba-knives are:240mm, 270mm, 300mm, and 330mm.It may take some time to get used to them as they are longer than regular knives. 

Sourse: https://www.youtube.com/watch?v=GIWxm_mRHQY 

Yanagiba-knives are long because you use the entire blade to slice the sashimi.Sashimi cut with all one's might with a knife with a short blade, and sashimi cut cleanly with a knife with a long blade have completely different textures and flavors.  Chopped sashimi has bad texture. Also, if you chop sashimi, you destroy it, which causes the good flavor to escape.This happens even if you are using ingredients of high quality.It is difficult to handle a long knife like a pro from the very start.If you are using Yanagiba-knives for the first time, we recommend using a 240mm or 270mm. Once you get used to the 240mm and 270mm you can then try your hand at the 300 mm and 330 mm. 

Previously on this story.

Want to slice delicious sushi with a sharp knife? 1/2

http://jpknivesoem.blogspot.jp/2017/03/want-to-slice-delicious-sushi-with.html

-----------------------------------------------------------------------------------------

Looking for some Japanese knives?

Our OEM-Japanese kitchen knives concentrates on Design, Material and Sharpness. We will provide with outstanding quality of products for making your private brand.　　　　　　　　　　　　　　　　　　　　　　　　　　　

Company Name: PLUS Y’S CO., LTD.

Site: http://jpknivesoem.jp/

Phone: +81 256-39-0084
Address: 997 Yanagawa Shinden, Sanjo City, Niigata Prefecture, Post Code 955-0002

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