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Dick
In Stock
Yanagiba Carving and Sushi Knife | Japanese Sashimi Knife | 23.8cm Blade | Dick Red Spirit CN398
£98.13
/ exc vat
£117.76/ inc vat
- High-Alloy German Steel
- One-Sided Geometrical Edge
- Long 23.8cm Blade
- Asian-Style Non-Slip Handle
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Product Overview
Stepping up your presentation game starts with the right tools, and this is the one you’ve been looking for. The Dick Red Spirit Yanagiba sushi knife is a specialist blade designed for chefs who refuse to compromise on precision. It marries the time-honoured design of a Japanese sashimi knife with the tough, reliable performance of German engineering, giving you an edge in every sense of the word.
It’s built for the demanding environment of a professional kitchen. Whether you’re running a bustling sushi bar, a high-end hotel restaurant, or a creative catering service, this knife is your partner for creating wafer-thin, flawless slices of fish and meat. The long, slender blade and razor-sharp single-bevel edge glide through ingredients without tearing or pulling, preserving the delicate texture of the finest cuts and making your dishes look as good as they taste.
Featuring a strikingly bold, non-slip handle and a blade forged from high-carbon stainless steel, this tool isn't just about performance; it’s about control and confidence. It feels balanced in the hand, ready for hours of detailed work. If you're serious about the art of sushi or simply need an exceptional carving knife, this is an investment in quality that pays off with every perfect slice.
Key Features and Benefits
- High-Alloy German Steel: Enjoy a blade that holds its edge longer.
- One-Sided Geometrical Edge: Creates incredibly clean, precise cuts without damaging delicate fish.
- Long 23.8cm Blade: Allows you to slice through fish fillets in one single, smooth motion.
- Asian-Style Non-Slip Handle: Gives you a secure, comfortable grip even during long shifts.
- Outstanding Sharpness: Ready for intricate work straight out of the box.
- Polished Blade Surface: Helps ingredients release easily, preventing sticking and improving speed.
- Lightweight & Balanced: Reduces fatigue and offers fantastic control for detailed work.
- Distinctive Red Handle: Easy to spot on a busy prep station.
Technical Specifications
- Brand: Dick
- SKU: CN398
- Blade Length: 238mm / 9.4"
- Dimensions: 435mm (Total Length)
- Material: High-Alloy German Stainless Steel
- Handle Colour: Red
- Handle Style: Asian-style, non-slip synthetic
- Edge Type: One-sided / Single Bevel
- Weight: 0.32kg
- Use: Filleting fish and meat, sushi, sashimi
Expert Review and Insights
The Dick Red Spirit Yanagiba is a fantastic hybrid. It has the soul of a traditional Japanese sushi knife but the heart of a German workhorse. The balance is spot-on, and the single-bevel edge is wickedly sharp, making it a joy to use on high-quality tuna or salmon. It’s a serious piece of kit for any chef dedicated to the craft.
Sophie Brooks – Chef Tools Expert View Profile →
- Surgical Precision: The single-bevel edge delivers buttery smooth cuts on raw fish.
- Specialist Care Needed: Requires whetstone sharpening, which needs proper technique to maintain the edge.
Case Study: Real Business, Real Results
Sakura Blossom, a contemporary Japanese eatery in Bristol, upgraded their kitchen tools to improve the quality of their signature sashimi platters. They chose the Dick Red Spirit Yanagiba to give their head chef more control and precision.
"The moment I picked it up, I could feel the difference. The balance is superb, and it glides through the fish like nothing else. Our presentation has never been better, and the customers have noticed the clean, glistening cuts on the fish."
Leo Maxwell – Head Chef
After the switch, the kitchen reported a noticeable improvement in workflow, reducing sashimi prep time by over 10% during busy services.
Installation and Maintenance Guide
Setting It Up
- Before first use, carefully hand-wash the knife with warm, soapy water and dry it thoroughly.
- Familiarise yourself with the balance and feel of the knife before tackling precision jobs.
- Always work on a stable, appropriate cutting surface like a wooden or high-quality plastic board.
- Handle with extreme care – this blade is exceptionally sharp out of the box.
Keeping It Going
- Never put this knife in a dishwasher. The harsh detergents and high heat will damage the blade and handle.
- Always wash by hand and dry immediately to prevent any risk of corrosion or water spots.
- Store it safely on a magnetic knife rack or in a protective sheath (saya) to protect the delicate edge.
- This knife requires sharpening on a whetstone. It is crucial to maintain the single-bevel angle for proper performance.
Frequently Asked Questions
Q: Is this knife suitable for a left-handed chef?
A: Traditional Yanagiba knives are right-handed due to the single-bevel edge. Left-handed versions are specialist items and you would need to check for a specific left-handed model.
Q: Can I put this knife in the dishwasher?
A: Absolutely not. To preserve the sharp edge and the integrity of the handle, this knife must be washed by hand only.
Q: What is the main purpose of a Yanagiba knife?
A: Its primary purpose is to slice raw fish for sushi and sashimi. The long, thin blade allows you to make a clean cut in a single pulling motion.
Q: How do I sharpen a single-bevel knife?
A: It requires a specific technique using a whetstone, focusing almost entirely on the bevelled side with just a few light strokes on the flat side to remove the burr.
Q: Is the blade flexible?
A: No, the blade is rigid to ensure maximum precision and a straight cut, which is essential for sashimi.
Q: What is 'high-carbon' steel?
A: It means the steel has a higher carbon content, which allows it to be hardened to a greater degree and hold a much sharper edge for longer.
Q: Can I use this for chopping vegetables or as a general-purpose knife?
A: It is not recommended. The fine, thin blade is not designed for heavy chopping and could be damaged. Use a Santoku or Gyuto for general tasks.
Q: Does the knife come with a sheath?
A: This model is typically supplied without a sheath. We recommend purchasing a knife guard or saya to protect the blade during storage.
The Dick Red Spirit: German Engineering Meets Japanese Tradition
When you choose a knife from the Dick Red Spirit line, you're investing in more than just a sharp piece of steel; you're buying into a legacy of quality that dates back to 1778. Friedr. Dick is renowned for creating tools that stand up to the rigours of the professional world. This Yanagiba is a perfect example of their philosophy: it takes the elegant, purpose-driven design of a classic Japanese blade and forges it from tough, reliable, high-carbon German steel. This fusion gives chefs the best of both worlds—the surgical precision needed for delicate tasks like sashimi, combined with the durability and ease of maintenance that a fast-paced commercial kitchen demands. This isn't a fragile art piece; it's a high-performance tool built for consistency, shift after shift. It's an investment in reducing waste, elevating presentation, and owning a reliable workhorse that won't let you down.
Explore more from DickThe Secret to a Perfect Slice: Why a Single-Bevel Edge Matters
Ever wondered what makes a Japanese sushi knife for chefs so special? A lot of it comes down to its 'single-bevel' or one-sided edge. Imagine a standard kitchen knife – its edge is a 'V' shape, sharpened on both sides. When it cuts, it pushes food apart equally. A Yanagiba, however, is sharpened on only one side, like a chisel. The other side is flat, or slightly concave.
Think of it like this: a V-shaped edge is like a wedge splitting a log. A single-bevel edge is like a plane shaving a thin layer off a piece of wood. This design allows the knife to glide along the ingredient with minimal resistance, creating a single, incredibly clean and smooth cut surface. This is vital for sashimi, as it preserves the delicate texture and flavour of the fish, giving it that professional, glossy finish that you just can't get with a standard knife.
Who Should Buy This?
- Japanese Restaurants: Essential for any sushi chef wanting to produce world-class sashimi and nigiri with clean, professional cuts.
- Gourmet Hotel Kitchens: The perfect professional sushi carving knife for preparing elegant seafood dishes that demand absolute precision and flawless presentation.
- Event Caterers: Ideal for creating beautiful, delicate seafood canapés and platters that will impress clients at high-end functions.
- Culinary Academies: A brilliant tool for teaching aspiring chefs the specific techniques required for Japanese knife skills and butchery.
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