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Old 09-10-2004, 12:46 AM   #1
Assistant Cook
Join Date: Aug 2004
Posts: 21

As my time in America draws to a close, I have gone on a craze of buying, and among some of my purchases, a 8 1/2" Shun Yanagiba. I have to say, I use this way more than my Henckels 8" chefs, and Henckels santuko. I use it for slicing, dicing, and just about everything. The knife is amazingly sharp, and glides through anything! When I return to Italy, this is DEFINATELY going to be drooled on by my friends. Does anyone else own one of these?

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Old 09-11-2004, 03:03 AM   #2
Sous Chef
Join Date: Aug 2004
Posts: 843
I don't have that particular brand, but I do have those style knives that were made by a now deceased Japanese master swordsmith.

Single bevel knives are easy to keep sharp.

Do you find that your knife doesn't slide over plastic cutting boards? Instead of sliding, they actually cut into the board and get stuck?
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Old 09-12-2004, 08:07 PM   #3
Assistant Cook
Join Date: Sep 2004
Posts: 12
Yanagiba Knife

I purchased a Kershaw Shun Yanagiba knife from eBay yesterday and am anxiously awaiting its arrival. Thanks for the info Pazzo.
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