/jp/ - Otaku Culture

[None !!0Q3NhGyKKlD No.]

greetings from /ck/ i have a question that /jp/ may be able to answer...

my naive caucasian head assumes that yanagiba knives are strictly for fish processing....

would it be sacrilege to use one to say...cut steaks?

pic related

[Anonymous No.]

Go ask /k/

[None !!0Q3NhGyKKlD No.]

>>3478952

just because its sharp does not mean its intended use is that of a weapon

[Anonymous No.]

>>3478981
just because its from japan does not mean /jp/ gives a shit

[Anonymous No.]

While yes, you could cute steaks with this knife, you would be better off with something a bit thicker and heavier (such as a chef's knife (commonly called a "butcher's knife")).

>>3478972
>ask /ck/
fixed that for you

[None !!0Q3NhGyKKlD No.]

>>3479004

honestly..i figure if there arent any bones in the steak then a sharp long knife is a sharp long knife...

and i asked /ck/ simotaniously when i asked here

>>3478983
learn some manners, you must be american

[Anonymous No.]

It's sacrilege only if you care about traditions.

[Anonymous No.]

I'll bet you could cut cheese with it.

[None !!0Q3NhGyKKlD No.]

>>3479011

that is exactly why i ask

[Anonymous No.]

>>3479016
FFFFFFFFFFFFFFF

ROFL!!!!!!!!!!!!!!!!!

[Anonymous No.]

>>3479016

Actually, it cuts everything, but hair.

[Anonymous No.]

>>3479010
>durhur someone is opposed to my crossposting they must be American >:(

[Anonymous No.]

>>3479010

Yeah, you're right. Americans are the only people in the world who are rude.

[Anonymous No.]

>>3479010
>simotaniously

[Anonymous No.]

I cut steaks with fucking scissors. Who's to stop you from using a fish knife? Man up OP.

[None !!0Q3NhGyKKlD No.]

>>3479048

just dont want to offend anyone or anything

[Anonymous No.]

>>3479010
It has more to do with the way the blade is designed and what you are cutting through. you can't chop with a yanagiba very well, but you can slice (but only in one direction). It is ideal for doing sushi and is pretty good for generally preparing fish, however it is really bad for preparing anything tougher. It is too specialized for preparing fish (as are most knives like it) to be of great use in preparing much else.

If you want to use a Japanese styled knife that works for pretty much all things in the kitchen what you want is a Santoku. They are designed to be used as a general kitchen knife and work wonders.

[Anonymous No.]

>>3479067

If they get mad then stab them.

[Anonymous No.]

>>3479067

I don't think you should be worrying about offending anyone, OP.

[Anonymous No.]

>>3479067
Honestly, you're offending more people now asking such a question.
Who's going to be offended about what you do with your utensils? Your kitchen?

[None !!0Q3NhGyKKlD No.]

>>3479069

im looking for a type of knife that has 3 attributes:
1. i can cut steaks with
2. i can clean fish with
3. isnt a scimitar

i think this would be my best bet

ive got a santoku, and even though its stamped, i love it dearly

[None !!0Q3NhGyKKlD No.]

>>3479072

people are full of bones...dont want to risk damaging the edge :P

[Anonymous No.]

>>3479093
You already have pretty much the best tool for the job. Long thin knives are for fish. Fatter sharp knives are for meat. Blockly looking cleaverish things are for veggies.
The only other thing I would suggest is a western chef's knife to go with your eastern one. You don't want a serrated edge if you do fish, and you want some weight if you do meat.

[Anonymous No.]

>>3479106
Some military training includes how to stab the heart without hitting bone.

[None !!0Q3NhGyKKlD No.]

>>3479122

ive got a whole bunch of knives actually..only thing i dont have the proper tools for is cleaning large cuts of fish, and cutting steaks..heres the knife i currently use to do both


its narrow..but short...i want a narrow LONG (thats what she said) knife

>>3479139

dont have the time for military traning!! ive got fish to clean and steaks to cut

[Anonymous No.]

>>3479246
Unless that blade is very flexible yea it's not the best Fish knife.

[None !!0Q3NhGyKKlD No.]

>>3479259

ive only been able to clean a smaaaalll side of salmon...it fails at everything else

[Anonymous No.]

>>3479271
for long cuts of fish you want a long thin knife with a very sharp edge. You want a sharp tip for taking out bones and what not as well. There are so many different knives that do this job well, but the yanagiba should do nicely (just remember that it only really does so when you pull towards you).

For steaks, the knife in your picture (>>3479246) looks like it will likely do well. You can move up to something with a bit more weight or a bit more length if you want.

[Anonymous No.]

>>3479246
I've processed full sized salmon (from dead fish in an icebox to cooked filets on a plate. mmm... yummy) with a knife about the same size as that. Not the ideal tool, but its doable.

[Anonymous No.]

>>3478983

I wasn't aware you spoke for everyone here. Tell me more.