Often asked: How To Choose Sushi Knife?

What knife is best for 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 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.

How do you pick a Japanese knife?

High quality, high cutting performance, durability, ease of maintenance and ease of re-sharpening, are all important factors to consider when choosing your first Japanese knife.

How do I choose the right knife?

For a multitasking, versatile knife, choose a utility knife for all those small slicing tasks like mincing shallots, slicing herbs and cleaning and cutting your veggies. The slightly longer blade is convenient, when you don’t need the heft of a chef’s knife, but a paring knife is just too small to be comfortable.

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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).

Why do my sushi rolls fall apart?

Rolls fall apart for to main reasons: The nori is in bad shape. This is easy to fix by toasting the nori on open fire or in an oven until the seaweed is dry and crisp. The most common reason for rolls breaking apart is using too little nori for too much sushi rice and fillings.

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.

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.

Are Japanese knives the best?

Their thin, light construction makes Japanese knives great for fine, delicate tasks, like cutting vegetables or slicing fish. “Sushi is a prime example,” says Lau. German knives, meanwhile, are often heavy and bulky, but also more sturdy with thicker blades that require sharpening more for good edge retention..

Should I get a Japanese knife?

In general, Japanese knives are popular because they’re much more light-weight than German knives, which makes them more comfortable to work with. Home cooks who are used to using German knives may need to adjust their technique when using a Japanese knife for the first time.

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What are the best knife brands?

Best Chef Knives Overview

  • Henckels Pro S Chef Knife.
  • Wusthof Classic Ikon Santoku.
  • Messermeister Meridian Elite Stealth Chef Knife.
  • Global Santoku (G-48)
  • MAC MTH-80 – Professional Series Chef Knife with Dimples.
  • Shun Classic Chef Knife.

What knife does Gordon Ramsay use?

Gordon uses Henckels and Wüsthof knives but you can use whatever you like.

What does a Santoku knife look like?

The shape of the blade of the santoku is, unlike a chef’s knife, practically the same alongside the entire length of the blade and only has a slight curve a couple centimeters from the tip towards the spine. In addition, the Santoku is lighter and shorter than its European brother which makes the Santoku very popular.

Which knife is used for chopping slicing and dicing?

Santoku knife With more of a straight blade, it has small indentations that make it easier for food to slide off. Like a chef’s knife, it’s also very versatile, great for chopping, dicing, and mincing ingredients, or slicing cheese.

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