Question on length for yanagiba(plus a few other questions)
(Pictured is the largest cuts of fish I will ever need the knife for)
I am looking for a knife that will only be for cutting fish for sashimi (I can use my double bevel for sushi). I am tired of the bad cuts that seem to want to fall apart or stick to the blade when using my normal kitchen knife. But as I am not prepping a giant block of fish, I was worried about overkill on knife length.
I have a few questions I thought someone may be able to help with.
Since the sushi/sashimi blocks of fish are not massive, what length would I need? For a single smooth cut do I need something long for a small block of fish or will something shorter do? Recommendations appreciated.
While it will only be dedicated to fish, we do have sushi and sashimi at home 2-3 times a week. It’s been enough times that I am now frustrated when I go to slice the fish for sashimi. But I have literally no idea where to buy one and what to get other than the generic “get a single bevel yanagiba”. If a different knife would work, I’d appreciate recommendations for that as well. Plus really any reputable site to look at. Don’t wanna use overkill if not needed, but I would like to specialize for the sashimi so it will come out nicer.
Hoping to find something under $500 just for working with the sashimi. 90% of the time just salmon. I have other knives for my veggies and rolls.
Thanks!