Post
by Scraglor » Mon Mar 05, 2018 5:50 pm
Just an update on this, I got the Kanatsuke Yanagiba, and it is a serious piece of kit. I have tried to fillet whiting etc with it, but it is just too sharp for me. I cut one fish in half before I realised what was happening, coupled with no flex at all it is not forgiving in the slightest and you need to be laser precise.
I have picked up a decent filleting knife (similar to a swibo - which I will probably get at some stage too) and I am really enjoying it for filleting.
Having said that, I have also picked up a good set of japanese waterstones, that will get even the cheapest knives to a razors edge, so I highly recommend a set of those. Seriously though, for sashimi, tartare, carpacchio, etc, a high quality high carbon steel knife is amazing, its a whole nother level of sharp.
A word of warning though, if you love cooking, once you open the high quality knife rabbit hole, it is a very slippery slope, and I am currently looking at my next knife to add to the collection ( I bought another today) and at $300-400+ a pop it is not a cheap hobby. But hey, neither is fishing.