Today being a holiday for me I pulled on my wellingtons and went to Tsukiji central fish market. It is only four or five stops on the underground from my place. A friend of mine wanted me to buy him a whetstone, and I needed a few supplies myself. However, I also ended up buying a new kitchen knife…a yanagiba (literally ‘willow blade’) knife which is used for cutting fillets of fish such as sashimi. I bought mine from the traditional knifemakers and cutlers Aritsugu. After three years of using a cheap beginners’ grade blade I ought to use a proper one. Much like their other branch in Kyoto, if you buy an Aritsugu knife the artesan in the store will carve your name into the blade for free while you wait.
Show posts in
Tags2011 Japan Earthquake and Tsunami Astronomy Bleeker's Squid Blog Admin Charcuterie Chiba Cod Cooking Crucian Carp/Mabuna Culture Cutlassfish Cuttlefish Eating out Expat living Fishing Fishing cat Flounder Fly fishing Food Preservation Fukuoka giant trevally Goby Greenling Herabuna Carp Himalayan Golden Mahseer Hirame/halibut Ibaraki ichthyology India Indian Cooking Italian cooking Italy Iwana Iwate Izu Japanese Aji Mackerel Japanese Bamboo Rods Kanagawa Kanazawa Hakkei Kashima Kedgeree littleneck clam Miyagi Nagano Octopus Okinawa Ornithology Pakistani Cooking Philippines Sea Rainbow trout Random Rare & Unusual Foods Red Snapper/Bream Rod Building Sagami Bay Sagamiko Sichuan Cooking Slow Food Spanish Cooking Sri Lanka Sri Lankan cooking Tackle & Gear Taiwan Tall Ships Tanago/Bitterling Thailand Tokyo Bay Toyama Travel Umeboshi Urushi lacquering Videos Wakasagi smelt Whiting Yellowtail