Sushi Knife – Choosing and Using the Right Sushi Knives
Choosing the right sushi knife is an important part of preparing sushi, which depends on precise, delicate cuts of its ingredients. Sushi knives online will explain the differences between types of Japanese knives and brands.
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There are four types of sushi knife. The first of these is the deba knife, a sharp, heavy-bladed knife that is used for boning and cutting the fish used in sushi. It is similar to a chef knife, with a tapered blade that ends in a sharp tip. However, it is a little shorter than a chef knife, approximately four to six inches in length.
The next style of sushi knife is called a usaba knife. This is an extremely sharp knife with a squared, or tanto, style tip. This is used for cutting vegetables, and when kept sharp can cut them into paper-thin slices.
The third style of sushi knife is the yanagi sashimi knife. This knife is slightly longer than the deba or usaba knives, about seven to eight inches. It is used for cutting thin slices of vegetables, meat, and fish, as well as for general dicing and slicing. Because of its thin, sharp blade, it is also used for making garnishes and cutting the sushi rolls.
The fourth style of sushi knife is the tako sashimi knife, which is most like a western carving knife. It is used for slicing thick cuts of flesh for the sushi. It is a longer knife, about seven to eight inches, and is only sharpened on one side of the blade.
A Japanese sushi knife will traditionally have a thick, round, wooden handle that allows for maximum control and direction, but reduces the chance of slipping. Some newer designs use metal or Micarta® handles, but stay true to the basic Japanese blade design.
There are many companies that make a sushi knife set, including Global, which makes the three piece Santoku Asian Chef's knife set, the seven piece Mundial Sushimen set, or the affordable, high quality Joyce Chen line, which offers some of the cheapest sushi knife sets on the market without sacrificing excellence.
Like all kitchen knives, sushi knives need care. Because raw fish can carry contaminants and potential disease, sushi knives should be cleaned after each use. Also, they should be kept extremely sharp to make the delicate cuts needed to make sushi rolls, so using a knife sharpener is very important after using your sushi knives.
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