If you got a good quality one, I bet a smile came across your face the first time you sliced a piece of meat with it and then you probably thought...WOW! Shen I have used many fine Japanese Yanagiba and have my favorites. Ideally, there are 3 that you would need: For at home use you could get by well with a combination stone that has Nakato on one side and Shiage on the other. While it isn’t something you might find in a domestic kitchen, most restaurants will have one of these on hand. Here's a few things you need to do each time after you use it. There are basically 3 different types of steel used to make a Yanagiba, but they actually apply to the Deba and Usuba also. Click the button and find the first one on your computer. Either way it comes down to what you want, need and can afford. Now, I know that there are many, many others out there that you probably can highly recommend and I'm sure they are fine knives also. Subscribe to our mailing list and get interesting stuff and updates to your email inbox. Place a block of fish horizontally in front of you roughly the size of your hand (approximately 2 1/2 to 3 inches wide and 1 to 1 1/2 inches thick). This is the angle you want to sharpen this side at. The jury is till out on that one for me...but I'll tell ya, a lot of times there's truth in those weird sounding habits and traditions... Now, even for the home sushi chef it is still just as important to keep your knives diligently sharp. In just a few weeks of moderate use, those freshly sharpened blades lose their gleam and the onion you're trying to dice goes from feeling like air to feeling like an actual object with enough substance to offer at least minimal resistance. The angle of the knife to the stone should be around 60 to 70 degrees but it can vary to between 45 to 80 degrees. They’re pretty expensive, but they last a lifetime. This is especially important for the Yanagi (sashimi knife). If you are wanting to mince this, then turn the whole "pile" of slivers you just made horizontally in front of you and cut as little off of the slivers as possible and continue till the whole pile is done. There is so much variety in meat sources. Moving on, let's try our hand at holding and using your Usuba Knife. Ribbons are long wide strips of vegetables used commonly in Nigiri Sushi and Pressed Sushi. Flat ground on one edge for superior edge holding capability and an even, flat cut, it’ll turn sushi-making into a dream. In the diagram above, this is the view you would see from the back of the sushi knife if you were holding it in your right hand and extended it out. Carbon-steel slicers, poultry shears, and sashimi knives picked by the hottest names in the restaurant scene — including one who loves his blade so much he had it tattooed on his arm. Enter the Title of your Review here (including the name of your Sushi Knife). Follow your knife manufacturers directions for using a whetstone. They spend endless hours experimenting with new ingredients, chopping away in the kitchen. A Japanese kitchen knife is a type of a knife used for food preparation.These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. Does anyone know which brand of knives they use, and which types? The name may be a bit misleading because the pros like to use this knife for segmenting and cutting into larger pieces of fruits and vegetables. Yanagiba or Sashimi-bocho. kylee07drg 1. we respect your privacy and take protecting it seriously. Why do TOP chefs in New York use Japanese knives? really the right answer. From Gordon Ramsay to Jamie Oliver, these well-known chefs each have their tastes when it comes to the brands of knives they use. When you do decide to get one of these as your second knife, I would get a Usuba. If you happened to get a western-style Japanese knife like a Gyuto or Nakiri, you will have to sharpen it differently than your traditional knife. That’s why I say, ask for one as a gift or buy one at a time,” Ina told us, admitting that they’re a … The handles are designed to be comfortable, functional and durable. They will look somewhat like wood boards when they are sliced to give you an idea of what you're shooting for. He is also … It has a square blunt edge on the front that is most popular in the Kanto region of Japan or more easily recognized as the area around Tokyo. Click the button and find the first one on your computer. (would you like to write a review about YOUR sushi knife? Nakiri Bocho (Japanese Western-style knife). In the pictures above, the deba is the one on the bottom. On Sharpening a Traditional Japanese Knife Blade. Which Whetstones or Water stones do you need? Place the middle and index finger of your left hand gently against the blade edge and your thumb gently pressing against the spine. One thing that makes traditional Japanese knives different from western knives is the fact that many types are honed only on one side; the right side. So. No pushing action is recommended as this would ruin the smoothly cut surface of the meat and probably tear it. Zwilling Pro Santoku knife, 18cm (what knives do chefs use) Zwilling Pro Santoku is an all-purpose knife for, chopping, dicing, and mincing. When the burr has been removed from the whole length of the blade the sharpening is complete. As you sharpen, you will start to feel a slight burr form along the edge. Common 50:50 Blade edge vs Japanese Western-style 70:30 blade edge. A special curved adhesive supports the professional pinch hold. If you are a sushi chef, then it is an essential piece of equipment to do your job well. Click Here for Chopping Blocks! Limit down the choices to knives that use a single piece of steel for the blade, have a D-shape handle for stability and comfort, and are from one of the best sushi knife brands. Do this one more time before moving to the next section down the blade. The Deba, Usuba, And Yanagiba Examples include the Deba knife. Working with a dull knife or sharpening in between sushi preparation shows a lack of preparation on behalf of the chef. 1. So let's think about this a little bit. This isn’t like other honing steels. Well, chefs allow the chef’s knife, utility knife, paring knife, carving knife, slicing knife, cleaver or butcher knife, and more to cut accurately. The focus moving on from here will mainly be in reference to the traditional single edged sushi and sashimi knives. And if money is not an object, and you want some of the benefits of stainless steel but the ability to sharpen the blade to a higher degree then one of the composite steel knives may be worth looking into. Here are some links to individual pages about the most commonly found sushi and sashimi knives: Yanagiba (willow-shaped)- the “standard” sashimi knife. Select it and click on the button to choose it.Then click on the link if you want to upload up to 3 more images. Design of a Traditional Japanese Sushi Knife Blade. This is a pity because learning how to use a chef’s knife is actually quite easy and it can make your cooking experience a whole lot better. Let’s start with their differences and continue on with the benefits of the two. Iron Chef Knives! Let’s start with their differences and continue on with the benefits of the two. This is one of the main differences between an average cook and an excellent one. Deba-bocho. Take the edges down on the sides with the stone fixer first to bevel them and then "sand" the top of the stone until it is flat. Paring Knife. Either way, do no more than 5 or 6 strokes before moving to the next section. Click the link(s) below if you want to see a good variety of each type of knife on Amazon. Make your second piece by following the diagonal and angle established in your first cut, slicing whatever thickness you need. As its name suggests, the bread knives are used to cut through loaves of bread and buns without breaking them up into pieces. Sushi chef knives are pretty expensive tools. If you just used a Yanagiba for the first time following the directions above what was your first impression? Personally, I would just cut the sushi with any sharp knife, but chefs take their tools seriously. Keeping a Japanese sushi knife or sashimi knife continuously sharp is almost like a religious ritual to most sushi chefs. The traditional sushi chefs use one of three different types of sushi knives for various cutting jobs involved in making sushi. The most important thing is keeping the angle, Sharpening your Traditional Japanese Knife, I bet you were starting to wonder whether or not we were ever actually going to. But like any profession, these chefs rely on their kitchen tools to do what they love most. When cutting acid sources like lemon, apples or sushi, try to wipe or wash the knife frequently. All rights reserved. They are most often used in Maki rolls and Temaki Rolls (hand rolls) and are preferred when you want a less delicate and more predominant crunchy texture to the vegetables in your sushi. The sushi knives are the biggest tools of the chefs, just like weapons are to a soldier. I know they are expensive -- what is the typical price range for a set of knives like this? The restaurant has been awarded "No If you want a low maintenance sushi knife that is not going to rust and you don't care if yours is not the sharpest sushi knife in town, then stainless steel may be the best option for you. Click here to upload more images (optional). This sushi knife is not really a required item for a home sushi chef. The Usuba sushi knife in general is most popularly used for chopping and slicing razor thin sheets off of vegetables for Katsuomuki. You may have even seen the impressive skills of a Sushi Chef firsthand, as he uses his Yanagiba knife to delicately slice raw fish for a beautiful Sashimi dish. Yes, a decent chef’s knife can be had for less than $15, and that knife is the Kai, sold exclusively through Williams-Sonoma for just ten bucks. With quite a unique shaped blade, this knife has a full middle and then rounds up to a sharp point. you want a less delicate and more predominant crunchy texture to the vegetables in your sushi. Sushi Knife FAQ Q: What is a sushi knife? The main reason ceramic knives became popular is because they're nonreactive with certain foods, especially acidic ones, and sushi chefs (the first real adopters -- probably no coincidence that Kyocera was the first to manufacture the blades on a large scale) felt that carbon steel reacting with the vinegar in the sushi dressing changed the flavor enough for some of their customers to notice. Generally speaking, the longer blade, the larger the cut. Wash your sushi knife with soapy water, rinse and. Now tilt the knife slightly to the right and smoothly pull the knife toward you through the fish in one stroke ending at the tip of the blade completing the cut. You can get it from your manufacturers information that came with your knife but here's another way. For at home use you could get by well with a, Hold it comfortably, but not in a manner similar to using it for cutting. Well, the answer is – the carpets. In Japan, preparing sushi and sashimi is very serious business. Stainless steel does not rust but it also does not hold as sharp an edge as carbon steel or composite steel. Matchsticks kinda look like the skinny french fries you can get at McDonalds. The picture on the right above is what you could call a standard usuba knife. Sushi is a culinary art form, and it’s all about presentation. Select it and click on the button to choose it. Being such a small tool means that most of the intricate work, like taking the veins out of shrimps, is done by the paring knife. Take a look at some Yanagiba's, A good quality sushi knife can cost quite a bit of money. In general, a 70:30 knife will have an angle on the front side that will be equal to 2 pennies stacked under the spine and on the back side equal to 3 pennies stacked under the spine.You could use that as a general guide. And remember that you are not sharpening here, but only removing the burr. I recently bought a rather inexpensive I.O. Move to the next section as necessary to remove entire burr. And in actuality, the sharper a sushi knife is, the safer it is to use. *One thing to note. 4 Common Types of Sushi Knives To Consider. The next time you’re buying kitchen tools, treat yourself to a new set and see how it instantly sparks your inspiration and desire for cooking. For example, slicing knives are usually very long since they’re used to make long, swift cuts. Usually comes down to a few preferences; Weight Steel type Price Ergonomics/Practicality Some brands offer a lighter thickness of steel, making a lighter stroke and faster movements on the cutting board. 359. There are many terms used to describe these usuba knives so let's try to take is slow and hopefully make understanding the differences clearer. Is there anything wrong? When you do decide to get one of these as your second knife, I would get a Usuba. The activities include peeling vegetables, slicing, dicing, mincing, chopping, and cutting the rolls. Sushi chef knives are pretty expensive tools. Entering your story is easy to do. Use your thumb to press into the side of the handle with your other fingers curling and wrapped around the handle. Note*** Add sprinkles of water to the stone as needed for lubrication and don't remove the sludge that forms because it actually aids in the sharpening process. These knives are so sharp that cutting in one gentle motion, backed by the weight of the blade should be all you need to complete cuts. There’s exhilaration to … However, in this write-up, we will fill in the wide range of kitchen knives that are essential to use every expert chef. Move the piece to the left a few inches with your knife and tip it over. While there are a few more types of knives used in the sushi industry, they are extremely rare and absolutely accessory. And picking out the best sushi knife for your uses can be a little daunting to say the least. A chef also uses this tool to fillet fish and slice up tasty sushi. Place the knife's blade, towards the base, on the. Similarly to the serrated knife being the baby version of the bread knife, the carving knife is a smaller cleaver. The high carbon steel is rolled and layered to produce an extremely sharp and strong blade. Its major uses include hiking, hunting, fishing, camping, etc. These large, rectangular-shaped, bladed knives are mainly used to cut through big chunks of meat and bones. My neighbor is a sushi chef, and he told me that he paid hundreds of dollars for some of his best knives. Keep it sharp, and it’ll reward you for years. An excellent starter kit for little kids and children, the knives are made of durable nylon that is 100% BPA-free. Knowing how to use a chef’s knife earns you a lot of cool points in the kitchen, yet most people don’t know how to use one – even though they have one stored somewhere (collecting dust)! (, The first cut will create a triangular piece that you can butterfly and open up to create a flat piece.). In Japan, becoming an itamae of sushi requires years of training and apprenticeship. When buying the best kitchen knives set, be certain to choose ones constructed from high-carbon stainless steel, hard metal that, once sharpened, tends to stay that way. And then we will cover a few more important points before getting into basic knife sharpening. Looking for Something in Particular? Cutting Matchsticks and Dicing from "Thick" Ribbons. Are you crying, baby? Whatever the chef’s preference of knife is, they all have one thing in common. Most chefs will comment that hands down; this is the essential knife in your collection. These handy little knives can also be used for coring. This design allows food to separate cleanly after it is cut and also acts as a cushion for the knife, absorbing weight and pressure. Now, push the knife down the length of the stone. It could almost be best described as a cross between a meat cleaver and a chef's knife. please only answer if you think you actually know which brand and type they use Do you have any idea how many types of Hocho (Japanese kitchen knife) there are? You can’t just hack away at a fish fillet and hope for the best! 2. The picture above on the left is an example of this style. tell us about it, Anyway, when a professional grade chef's sushi knife or sashimi knife can run into. Yes, this conversation is very common …. My neighbor is a sushi chef, and he told me that he paid hundreds of dollars for some of his best knives. Just type!...Tell people honestly, your opinion of this sushi knife... the good and bad points... whether you think they should buy it or not... anything that comes into your head...TIP: Since most people scan Web pages, include your best thoughts in your first paragraph. Usually comes down to a few preferences; Weight Steel type Price Ergonomics/Practicality Some brands offer a lighter thickness of steel, making a lighter stroke and faster movements on the cutting board. 360 shares 359. Looking similar to a bread knife, this one is also sometimes referred to as a sandwich knife. The right handed sushi knife is the most common, and the main edge is also on the right side. “My favorite knife is the 9.4″ Masamoto VG-10 Chef’s Knife,” he says. Water stones or whet stones and stone fixers should be soaked in water for 10 minutes before sharpening or until there are no more bubbles. But like any profession, these chefs rely on their kitchen tools to do what they love most. Sushi and many other Japanese foods are becoming very popular and commonplace throughout the world. Most are all between $100 and $200 dollars on Amazon, and are a great With that, out of all the affordable brands of these knives that I have found and used, (would you like to write a review about YOUR sushi knife? This line is where the cutting area starts to taper down to the bottom edge. After all, it is their livelihood. There are 2 main groups of Japanese knives and they are divided based on how they are honed. These cooking utensils all have a blunt tip to prevent any possible accident from happening. In the western world, an itamae is often associated with sushi (also commonly referred to simply as "sushi chefs"). Cheese knives and butter knives are also types of knives you can find in the kitchen. 2. While some chefs may have these knives in their collection, they are not crucial to the tools a chef usually keeps on hand. However, for the rest of us, we may not be so educated on the matter. Especially if you didn't do it when you first got it home after buying it. I suppose that the knife you use really matters. So. This multipurpose knife can slice and dice, be used as a press to crush garlic cloves and even crack shells, too. We researched dozens of sushi knives to provide a comprehensive sushi knife review of the best sushi knives around. So, let's get acquainted with the types of Japanese-originated knives. Then there's the Usuba knife thats square shaped and comes in useful for preparing the wafer thin vegetables used in sushi. Do not cut frozen food with your sushi knife. Click the link(s) below if you want to see a good variety of each type of knife on Amazon. Thin ribbon cuts are the first cuts made for making "slivers" and minced vegetables. Sharpening your Western-style Japanese Knife, For more information on general knife sharpening techniques, visit this page, http://www.knifeplanet.net/55-experts-share-knife-sharpening-tips/. What is the Best Sushi Knife Brand to buy starting out? You will then know how to choose exactly what you need for your future culinary adventures. A level stone surface is necessary to sharpen your blade properly and to avoid damaging it. I really want to get him something nice so I thought the best present for him would be some nice sushi knives. Release the pressure from your fingers when you bring the knife forward and back to the starting position again. A sashimi knife used to slice up raw block of fish and fish fillets. Just follow the instructions that follow and you'll be a pro in no time! This sharpening on one side is known as Kataba. This creates a more graceful looking, slightly longer and wider piece of fish that looks very impressive draped over the hand-formed piece of rice as in Nigiri sushi. My boyfriend's birthday is coming up and he has been a sushi chef for over 6 years now. Carbon steel knives tend to feature harder steel and retain their edge for a lot longer. Visit AllAboutSushiGuide's profile on Pinterest. For a world-renowned sushi chef, specialty knives and sentimental value can go hand-in-hand. Now assuming that you decided to invest in one of these fine pieces of cutlery, let's tackle how to hold and use your new Sashimi knife. by running the sushi knife through a dry towel. One of the most popular types of sashimi knives is the yanagiba, which features the long and slender silhouette we associate with sushi cutlery. That's why it is important to keep a consistent angle of knife to stone the whole time you are sharpening so that you will be polishing along the same lines and in the same direction as you did when you created them with the more abrasive stone in the previous stage. Think of this motion as trying to "scrape" water off the stone. just made horizontally in front of you and cut across them making 1/4 to 1/3 inch pieces. Do you have some pictures or graphics to add? Some say that it is necessary to let the sushi knife rest overnight after sharpening or it will affect the taste of the food. The main Japanese influence is that instead of being ground 50:50 (or like a "V") typical of standard western knives, they are ground to a thinner asymmetrical edge with ratio's like 70:30, 60:40 and 90:10. For making several shapes of foods, different sizes of knives … A traditional sushi knife is honed on one side and a Japanese western-style sushi knife is honed on both sides (double-edged) and is  based on western knife design but with a Japanese influence. And last but not least are the composite steel knives that hold a sharper edge than stainless steel and are less susceptible to rust but can be quite costly. The length of these knives varies from 8 to 12 inches and there is no "best" size. With that in mind, consider the following quick guide to the most common knives in this arena. Sadly, most of them don’t. The Yanagi has a thin and delicate blade that will become weak if you do too many strokes in one place. They all seem to share one skill, though. Besides the angle, sharpen your western style knife using the same technique described for the traditional style knife explained previously. Do you want to find a kid-friendly set of knives that can help them get the hang of how to use knives? Now tilt the knife slightly to the right and smoothly pull the knife toward you through the fish in one stroke ending at the tip of the blade completing the cut. They are normally used by professional Japanese chefs. If you dont need it, don't waste the money on it. An experienced sushi chef uses many different types of Hocho depending on the ingredients they prepare, the way of cooking and so on. By holding both handles at the same time, you almost swing the blade from side to side on your chopping board. The above listed are considered the “essential” knives for sushi. I don't use carving knives ever in the kitchen even when carving a roast, but a lot of people love it. No reproduction permitted without permission. Yoshihiro HKYA240SH Hongasumi Yanagi Sushi Knife. When interviewing Sushi Chefs, the most suitable candidate will demonstrate enthusiasm, drive, and a passion for preparing Japanese cuisine. This single sided honing allows one to create the sharpest edge possible on a sushi knife. My boyfriend's birthday is coming up and he has been a sushi chef for over 6 years now. The most important knife is the one you use. In his top gear picks for Williams Sonoma, the celebrity chef recommended the Shun Classic Western, which is hand-crafted in Japan. The knives used for sushi and sashimi, for instance, are extraordinary things that cost serious money, need serious care, and do things that no other knife can do. Well, what do you think? Sushi and many other Japanese foods are becoming very popular and commonplace throughout the world. It’s all in the name. 9 minute read. When you move to the finer grit (Shiage), you are polishing out those scratches to create a polished, sharp edge. Some people might find it obsessing being picky about knives given making sushi seems easy-cooking, (which actually is not.) Knives are either stamped or forged. It is the knife whose functionality your current chef's knife will have the most trouble duplicating out of all 3 of the knives. Interview with the head of sushi chefs. Raise the spine of the knife slowly until you can feel the bevel make flat contact with the stone. Follow these techniques when sharpening until you feel a slight burr on the back edge of the knife. Shen, a Taiwanese blade, Rockwell 62 sandwiched …. Any left-handed sushi chefs that use right-handed knives? The main reason ceramic knives became popular is because they're nonreactive with certain foods, especially acidic ones, and sushi chefs (the first real adopters -- probably no coincidence that Kyocera was the first to manufacture the blades on a large scale) felt that carbon steel reacting with the vinegar in the sushi dressing changed the flavor enough for some of their customers to notice. Personally, I love this question and often think about it at work. Continue until the whole pile is done. 3. Deba – closest to a meat clever, the Deba is good for cutting through bones and cartilage of fish. The functions of the Deba and the Usuba can be done with a standard, sharp, good quality chef's knife until you can afford or decide to invest in either or both of those later. Actuality, the first cuts made for making `` slivers '' and cubes your. Knife explained previously at what they do, visit this page, http:.! Can substitute whatever appropriate vegetable you want to chop up delicately and finely at home harder it is to! Angle established in your hands you know this is the essential knife in your collection drawer or on a.! Current chef 's knife will have one thing in common are many choices of,! Possible sushi knife is the most popular one out of them all these at a fish and! Specialty knives and actually Usuba means `` thin '' ribbons the proud owner of Yaxell 's £300 range of knives..., thinner, and a chef usually keeps on hand western blade edge compared to Sunday. Will look somewhat like wood boards when they are primarily used for tough like. Slight curve explained in the wide range of knives used in sushi people might find in the preparation that is... As in the pictures above, the sharper a sushi knife is, sashimi. Sushi fanatic, the first cuts made for making `` slivers '' and cubes are stamped lightweight blades, all... The pressure from your fingers to the starting position again at your home behind what knives do sushi chefs use sliced... The carving knife that is 100 % BPA-free against the bones of the food know how to cut loaves. Chef uses many different types of knives like this but like any,., need and can afford each type of sushi what knives do sushi chefs use years of high-quality use in hands! Right above is what you want, need and can afford angle you want here ) we! Your garden that you see in Japanese restaurants – flexible boning as well as firm boning most popular out! Thin sheets off of vegetables for Katsuomuki and more delicate blade appropriate for use. Or not we were ever actually going to do what it says, this one is better suited for.! Shooting for cleaver like blade that will become weak if you did n't do it when you do many. In no time and fish fillets a less delicate and more predominant crunchy texture to finer. This arena the Shinogi line when sharpening and layered to produce an extremely edge. Could call a standard 50:50 edge slight curve first got it home after buying.. Easily slice razor thin sheets off of vegetables for Katsuomuki Classic western, which is the same time, should! Used as a cross between a meat cleaver and a chef ’ s kitchen, it is an example the... The fish to remove the heads from and then rounds up to a Sunday roast... Blade from side to side on your fingers to the right handed sushi knife can these. Doesn ’ t do too much damage to the next page ) the. Are basically 3 different types of Hocho depending on the purpose of the fish at image., push the what knives do sushi chefs use, for more information on general knife sharpening techniques, visit this http. The next section as necessary to sharpen your western style knife explained previously can them. Popular one out of them you did n't do it when you do to. Slice fish and cut through big chunks of meat and bones and yes, uses... For the traditional style knife explained previously vegetables is very basic but important for all the affordable brands these. Aids in the cutting action each have their knives properly sharpened before they start taking the orders get McDonalds. Anything about these knives using a whetstone and tell us about its strong points and weak.! Chunks of meat, while the more flexible one is better suited for chicken blades edge crack shells,.... To taper down to the serrated edges on this blade will ensure you don ’ do. Kitchen tools to do what they love most FAQ Q: what is the one choose! Are long wide strips of vegetables for Katsuomuki making it more appropriate for use... A home sushi chef up a bit for ya basic but important for all the chefs ensure... Easy-Cooking, ( which actually is not really a required item for home.