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The 240mm yanagiba is the length to learn on for a cook who expects to slice sushi in a restaurant as well as at home. The long, narrow blade cuts a saku of tuna in one draw, and the Ume line makes it the most forgiving way to build the technique.Each slice should come from a single, smooth pull from heel to tip. The length of this knife gives enough blade to finish the cut on most fillets, so the cook does not need to saw back and forth. Keep the pressure light and let the edge do the cutting.
The Ume ChoiceWe describe the three standard lines by who they suit rather than by rank. Ume is the right choice for a novice, being the most forgiving and the best line to learn sharpening on. The Take 240mm yanagiba is the sweet spot for cooks ready for a harder edge, and the Matsu 240mm yanagiba is for experienced hands.Other Ume lengths are the 210mm and 270mm. Left-handed cooks should see the Ume 240mm left-handed yanagi. The knife shapes guide covers slicers. Learn More