What is the best sushi knife?

Asked By: Anuncia Utchigadoo | Last Updated: 3rd May, 2020
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Best Sushi/Sashimi Knife List
  • Cangshan J Series 62793 Sashimi Knife, 12″
  • Yoshihiro VGYA270SH Stainless Hongasumi Yanagi, 10.5″
  • Dalstrong Phantom Series Yanagiba, 9.5″
  • Yoshihiro Blue Steel #1 Suminagashi Yanagi.
  • Yoshihiro Blue Steel #1 Dragon Namiuchi Yanagi.
  • Yoshihiro Hammered Damascus Sujihiki Knife, 9.5″

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Regarding this, what makes a good sushi knife?

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SASHIMI KNIFE BLADE MATERIAL
Shun Pro 10.5 Inch Yanagiba Knife VG-10 Stainless Steel
Yoshihiro Shiroko Kasumi Yangibia High Carbon Steel
Wusthof Classic Sushi Knife Carbon/Stainless Alloy
Kiya Shobu Sashimi Knife High Carbon Steel

One may also ask, do I need a sushi knife? As a general rule of thumb, a Yanagiba will be the only knife that you will need (other than the knives you already own). However, as you start to make sushi more often you might want to consider getting other sushi and sashimi knives, such as an Usuba or Deba.

Also asked, what are sushi knives called?

The yanagiba is also called “shobu” and is popular among sushi chefs in western Japan around Osaka and Kyoto. Purpose: Slicing sashimi and cutting sushi rolls. Yanagiba Knives.

How much is a sushi knife?

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31 Related Question Answers Found

Why do my sushi rolls fall apart?

The most common reason most rolls fall apart is that they're overstuffed. Usually, the culprit is too much rice. Lay a ¼-inch-thick layer of rice on the nori. And don't forget to leave at least one inch of your nori sheet free of rice.

Why are sushi knives so expensive?

Honyaki are expensive because they are harder to sharpen and fail more often in the quench (they will snap in half) than laminated knives. Quench failure will also affect the price of knives.

Is a Santoku knife good for sushi?

The Santoku, or the three virtues, is not actually a knife used in many sushi bars. This blade is hand crafted with the intent to be a well-rounded, Eastern version of the standard chef's knife. It's a perfect addition to every home, but many sushi chef's prefer to have a particular knife for each particular job.

How do you sharpen a sushi knife?

Place the whetstone on a non-slippery surface or put it in a whetstone holder. First use the low grit side of the stone. Move the blade back and forth across the entire stone with light pressure at an angle of 10 to 15˚ (roughly the height of the little finger of an adult). Start at the tip of the blade.

What is a Deba knife?


Deba bōchō (Japanese: ????, "pointed carving knife") are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. It is designed to behead and fillet fish.

Why do Japanese have knives?

A Japanese knife has thinner, sharper bevels made of harder steel that keep their edge for longer. You many notice in some kitchens chefs using a steel to hone their knives often before they cut as their knives get blunt so quickly. Japanese knives require far less sharpening and maintenance than European knives.

What knives do Japanese chefs use?

What follows is our simple guide on the most common knife types and their specific uses.
  • Gyutou / Chef's Knife. Gyutou are the Japanese equivalent of a typical European chef's knife.
  • Santoku / Multipurpose.
  • Sujihiki / Slicer.
  • Petty / Paring.
  • Honesuki / Boning.
  • Hankotsu / Boning.
  • Nakiri / Vegetable Knife.
  • Yo-deba / Butchery.

What knives do hibachi chefs use?

Best Hibachi Chef Knife | These 4 are the knives you want to buy
  • Which knives do Hibachi chefs use? Best overall for Hibachi: Shun Classic 8” Chef's Knife. Best for Hibachi vegetables: DALSTRONG Nakiri Asian Vegetable Knife – Gladiator Series.
  • Best carbon Hibachi knife: AUGYMER 8 Inch Professional Carbon.
  • Best budget: Imarku Pro Kitchen 8 Inch Chef's Knife.
  • Bottom Line.

What is a Japanese style knife?

SANTOKU (Multi-Purpose)
Multi-purpose Japanese knife, it literally means a 'knife of three virtues' – it is used for vegetables, fish and meat. Santoku is also known as santuko in some parts of Europe. Its full name is santoku-bocho or bukabocho. The knife can have a Japanese or a European handle.

What is a Usuba knife used for?


Usuba bōchō (????, lit. thin knife) is the traditional vegetable knife for the professional Japanese chef. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki, shaving a vegetable cylinder into a thin sheet.

What is a Santoku knife used for?

Santoku knives are particularly adept at creating very thin slices of foods, which improves the overall aesthetics of completed dishes. Best used for: Cutting meat. Slicing cheese. Slicing, chopping or dicing fruits, vegetables and nuts.

How are Japanese knives made?

Japanese knives are traditionally made with a type of carbon steel called hagane, which comes in various gradations. Cutting implements made with hagane can hold an extremely sharp edge, which is why this material was also used to forge Nihontō (samurai swords).

Why do they serve ginger with sushi?

Traditionally, pickled ginger (or gari) is served as a palate cleanser during a meal made up of several courses of sushi. A bite of ginger between the different pieces of sushi allows you to distinguish the distinct flavors of each fish.

Why is wasabi eaten with sushi?

Ordinarily, diners get a double punch of wasabi with each piece of sushi, as a dab of the condiment is placed in the rice, which is then dipped into a mixture of soy sauce blended with yet another dollop of wasabi. More importantly, wasabi is effective in suppressing microbes and bacteria that can cause food poisoning.

What is real sushi?


You aren't actually eating sushi.
Real Japanese sushi, in it's original form, consists of only four components: cooked rice, rice vinegar, seaweed, and either fresh raw fish or vegetables. A sushi master's skills are measured by the quality of ingredients he chooses and how well he blends them together.

Is sushi just raw fish?

Sushi Basics
The most common misconception about sushi is that it is simply raw fish, or that raw fish is an integral part of sushi. When raw fish is served by itself it is called sashimi. Although sushi originally included raw fish, it can be made with a variety of ingredients.

What is salmon sushi called?

Salmon sushi is often eaten “nigiri” style, with a ball of vinegared sushi rice topped with a slice of salmon. Although cooked salmon is known as “sake” (pronounced “sha-keh”) in Japanese, when ordering sushi it's typically referred to as “sahmon”.