Sure, you could try to prepare sushi with the knives you already have in your kitchen — your chef’s knife, your paring knife, or whatever else you happen to have on hand. However, when dealing with something as delicate as sushi, and something that necessitates such exact cuts as sashimi, you’re almost certain to end up with a lot of unsightly tearing on your hands. There may even be a significant amount of waste.
Japanese knives OC Knife Sharpening are designed to do a certain duty. There are specific knives, like the Yanagiba knife, that is designed specifically for sashimi slicing. Using the most appropriate instrument for the job will give the finest possible outcomes every time.
Make the Best Sushi With One of These 4 Sushi Knives
Deba Knife
Deba knives are Japanese knives with a single bevel that are more traditional in design. They are weighty, with a broad spine that makes them useful for butchering and filleting fish and fowl, among other things. Depending on the size of the chunk of meat that is being broken down, there are several options.
Kiritsuke Knife
The kiritsuke knife is a traditional Japanese knife with an angled tip that is used for cutting vegetables. It is quite adaptable, and may be used as either a normal all-purpose knife or, more specifically, as a sashimi knife, depending on your needs and preferences. Because they are only permitted to be used by the head chef in many Japanese restaurants, the single bevel edged Kiritsuke knife is frequently regarded as a symbol of expertise and dignity.
Santoku Knife
Santoku is a Japanese word that translates as “three virtues.” It is referring to the knife’s capacity to cut through fish, meat, and veggies in this context. Santoku knives are all-purpose knives that have a flatter body and can be handled comfortably with an up-and-down chopping motion, as opposed to traditional Japanese knives.
Yanagiba Knife
In addition to filleting small to medium-sized fish, yanagiba sushi knives are used to slice boneless fish fillets for sashimi and sushi preparations. They are also frequently employed in the skinning of fish. Because of the small blade and acute edge angle, they are ideal for quickly and easily cutting through a variety of materials.
