Grand Chef Kiritsuke Yanigiba 300mm

[chefbrunch]

Just received the Takayuki grand chef kiritsuke yanigiba. Beautiful knife, nice weight without being heavy a great feel and perfect size handle, nice smooth finish all around. Sharp out of the box but with a little touch on some higher stones will have it scary.

I've been cooking for 25+ years and even worked in fish processing and cleaning houses and on salmon boats, from breakfast and brunch to dive bar and high end sushi. So I'm pretty good with knives. I never really cared much for Yanigiba knives I've had a few and have had the opportunity to test drive a few really nice high end ones, just never really cared for them.

So I was looking for a new sashimi slicer and came across the Takayuki grand chef kiritsuke yanigiba and it peeked my interest. Needless to say this is a special knife. I've only had the chance to cut some fruit for breakfast with it to test before I bring it to work later today for the sashimi slicing, No need to cut fish before a review, 1 kiwi was all it took to know how fantastic this knife is. what a dream of knife to use. Perfect blend of western and Japanese in design.

Not as thick in the spine as a traditional yanigiba with only the slightest bit of concave if any on the back side and very lean angle on the single bevel makes this knife cut like a laser through smoke and the mono Swedish steel is smooth as silk.

10/10 this knife is a home run and amazing value.

[chefbrunch]

Just updating

I was indeed dead on with my review after a single kiwi. Had the knife at work for a couple of days doing all my sashimi slicing. Absolutely amazing knife. This knife is so good I'm considering buying a second one just to have incase they ever stop making these.

[trancher]

Can you post a link to this one please, chef?

[chefbrunch]

yes no problem, I probably should have,

https://www.chefknivestogo.com/tagrchki30.html

be really nice if Takayuki made a few more of these single edge versions in the grand chef series. A usuba would be fantastic in this build design.

[Kekoa]

Is this a single or double bevel knife?

[stevem627]

Single bevel

[chefbrunch]

Yes it is a single bevel with a really slim blade, there is a slight ura on the backside that is practically un noticeable until you put it on a stone.

I've had this knife going on 2 weeks and plenty chances to cut fish with it. My plan is only to keep touching it up on a shapton pro 12000 and just polish up the edge and put a keen shine on it while keeping it razor sharp.I only use it for cutting sashimi.

cuts like no other knife , amazing, a super gem of a knife at great value.