Sashimi

This trio of knives you —Yanagiba, Deba, and Nakiri—encompasses a wide spectrum of tasks crucial in sushi preparation. Here's a breakdown of their individual uses: Yanagiba Knife: Purpose: Ideally suited for precision cuts, especially in the case of sashimi. Use: Commonly employed for slicing raw fish into thin, exact pieces for sushi and sashimi. Deba Knife: Purpose: Excellently crafted for fish butchery and filleting. Use: Specifically designed for tasks such as breaking down whole fish, filleting, and handling various fish butchery duties. Nakiri Knife: Purpose: Perfectly tailored for vegetable preparation. Use: Well-suited for slicing, dicing, and chopping vegetables, making it an indispensable tool for sushi chefs dealing with a variety of fresh produce. This trio forms a comprehensive set of knives for sushi chefs, addressing the specific requirements of slicing fish, butchering, and handling vegetables with precision. Each knife is meticulously designed for its unique purpose, contributing to the efficiency and skill necessary in sushi preparation.