I've been asked why such a long yanagi? In the video on the bottom of the page you'll see I use every inch of it in that particular application. Slicing beef tenderloin to order on the line. Sure it's tender and easy to cut but that almost works against you when you want to complete the task in an efficient manner. Tenderloin can be delicate, so a long sharp knife is very useful.
I did alot of these for private dinners over the Holidays. Sliced at service for up to 80 people. Once you get a rhythm down you fly through the tenders with this yanagi. One stroke per slice.
