Sashimi Demo – How to Use Deba and Yanagiba Knives

Leigh using deba to cut kingfish head in half

At Chef’s Armoury we’re not just passionate about knives, but also about knife skills education. You can learn professional knife sharpening techniques, basic knife skills and even attend free classes and events about Japanese food.

Last Saturday was all about sashimi and the proper use of deba and yanagiba. These Japanese knives were used for scaling, filleting and portioning whole fish into delicious sashimi.

The kingfish belly was then pan seared and finished with mirin and organic soy.

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In attendance…

Fish: 4.5kg hiramasa kingfish

Deba: 180mm Sakai Takayuki Tokujou deba

Yanagiba: 270mm Kanetsune yanagiba

Chef knife: 210mm Kaiden chef knife

Cast Iron Pan: 24cm Naked Pan

and a bunch of happy Chef’s Armoury customers.

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Here are some pictures from the day.

Photos: Lumiere Photographie

Removing bloodline from the saku block with a yanagiba

Slicing sashimi with a yanagiba

kingfish sashimi

Cooking kingfish belly on Naked Pan cast iron cookware - perfect for induction cooktops

Slicing kingfish belly with a 210mm Kaiden chef knife

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If you’d like to learn how to prepare sashimi, Chef’s Armoury conducts private sashimi classes 1:1 or for small groups.