Readers ask: What Knife To Cut Sushi?


What is the best knife for cutting sushi?

Best Sushi Knife

  • Crusader Series 8.5″ Kiritsuke Chef Knife.
  • Omega Series 7″ Nakiri Knife.
  • Phantom Series Nakiri 6″ Vegetable Knife.
  • Shogun Series X 6″ Nakiri Knife.
  • The Frost Fire Series 7″ Santoku Knife.
  • Quantum 1 Series 8.5″ Kiritsuke Chef Knife.
  • Crusader Series 7″ Nakiri.
  • Gladiator Series 10.5″ Yanagiba Knife.

What knife is used for sushi?

Types of Sushi and Sashimi Knives

  • The yanagiba is a sashimi knife designed for cutting and filleting fish with a pull stroke.
  • The deba, a popular choice for four centuries, is designed for cutting fish and mincing.
  • The usuba has a thin, straight blade for clean cutting.

What kind of knife do you use to cut sashimi?

Technically, a Yanagiba knife is a single bevel knife made specifically for cutting sushi and sashimi. That means the blade is only sharpened on one side. The right hand for a right handed sushi chef and the left hand for a left handed sushi chef.

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What makes a knife a sushi knife?

A sushi knife is multifaceted for cutting during all three, but a sashimi knife is made specifically for cutting fish. Most sushi knives are made of high-carbon steel (not stainless steel). This means that the steel rusts easily, but is capable of attaining a much sharper edge.

Why can’t I cut sushi rolls?

First, your nori might be too wet, make sure to keep your rolling station dryish (some moisture is good). Second, your rice might not be sticky enough. Third, you might not be rolling tight enough, start from the bottom right corner, tuck over ingredients and work your way left then push forward to seal.

Why are sushi knives so expensive?

The high cost is a result of many factors: the high-end materials cost, extra labour of forge welding together multiple layers, the fact most of the high-priced knives are forged on a small scale and they make them by hand (artisan workshop usually have 2–4 students + blade Master orchestrating them).

Do you need a special knife for sushi?

In Japan, preparing sushi and sashimi is very serious business. One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. This kind of precision can only be accomplished with a special knife like a Yanagiba.

How much does a professional sushi knife cost?

You probably already know that the best sashimi knives are eye wateringly expensive. Prices vary from around $200 for something decent, right up to several thousand for a Japanese blade that’s been hand forged and made from the finest steel.

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What is a Japanese sushi knife called?

The standard Japanese knife kit includes the yanagiba, deba, and usuba. They are essential to Washoku (和食 Japanese cuisine). Yanagiba: (literally willow blade ). The most popular knife for cutting fish, also known as shobu-bocho ( sashimi knife ).

What is the best Japanese knife brand?

The name of the top 10 Japanese knife brands for a kitchen is given below.

  • Yoshihiro cutlery.
  • Yaxell.
  • Shun Cutlery.
  • Miyabi.
  • Masamoto Sohonten.
  • Tojiro.
  • Global.
  • MAC.

What tools do sushi chefs use?

Sushi Chef Tools

  • Gyuto ( Chef’s Knife )
  • Sujihiki (Slicing Knife )
  • Petty (Paring Knife )
  • Santoku.
  • Deba.
  • Yo-Deba (Fish Knife )
  • Honesuki/Garasuki (Boning Knife )
  • Honekiri/Hamokiri.

How thick should a sushi knife be?

Decide the desired thickness that you need (1/8 inch or less for thin ribbons (picture above on the left) and 1/4 to 1/3 inch for thick ribbons (picture above on the right) and using the front edge of the blade, push the knife away from you through the cucumber.

What’s the most expensive knife in the world?

Crafted by the legendary American knife-maker Buster Warenski, ‘ The Gem of The Orient ‘ is made of gold and contains 153 emeralds and nine diamonds. The knife was sold for $2.1 million, making it the most expensive knife in the world.

What is a Santoku knife used for?

Santoku knives or to give them their full name Santoku bocho knives, which translates as ‘three uses ‘, are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep’s foot blade. These knives have evolved from the traditional Japanese vegetable knife which has a rectangular blade.

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