I frequently get the question about which of my yanagiba knives I prefer. I do have a special place in my heart for the Shigefusa. It is a true piece of functional art and a good example of the Japanese never ending quest for perfection. After some more thinking, however, I realized that the question was not as trivial as one could expect. Normally you quite easily find your favourite, and it is often relatively easily explained why exactly that knife ended up as the number one, closest to the hart, go-to knife. That was actually not my case.
Here are some pictures from the process making the rice-out maki rolls. Salmon, avocado and cucumber makes a delicious blend. Velvety and crunchy at the same time. When cutting the maki into chunks, the Shigefusa was definately the better choice with its very thin and more delicate blade. Using the very thin tip, the Shigefusa made very clean slices through all parts of the maki, leaving very delicate slices.