Nearly all sashimi knives are 7 to 12 inches (240mm – 300mm) long which allows you to pull through the fish, heel to tip without the need to move the knife back and forth.
- 1 How long are sushi knives?
- 2 What knife is used for sushi?
- 3 What is different about a sushi knife?
- 4 How much is a Japanese sushi knife?
- 5 Why are sushi knives so expensive?
- 6 How thick should a sushi knife be?
- 7 What knife is best for sushi?
- 8 Do you need a special knife for sushi?
- 9 Why do sushi knives have holes?
- 10 Are all sushi knives single bevel?
- 11 Is a Santoku knife used for sushi?
- 12 What does Sujihiki mean?
- 13 What is a Usuba knife?
- 14 Why is a fish knife shaped the way it is?
How long are sushi knives?
Blade size and Material The typical length for sushi knife is from 8 inches to 12 inches, which is quite long compared with other types of knives. The longer the knife is, the easier it will be for making thin slices of raw fish.
What knife is used for sushi?
The most popular knives found in a Japanese kitchen are the deba, santoku, nakiri, usuba, takohiki, and yanagi. Sushi, the traditional Japanese recipe, combines vegetables, seafood, and even tropical fruits in its making.
What is different about a sushi knife?
A sushi knife is multifaceted for cutting during all three, but a sashimi knife is made specifically for cutting fish. One unique trait of sushi and sashimi knives is their single beveled edge. These knives are sharpened so that only one side holds the cutting edge and the other side remains flat.
How much is a Japanese sushi knife?
For casual use at home, a sushi knife under $100 will meet your needs, but for this price you sacrifice many of the benefits that make Japanese cutlery world renowned.
Why are sushi knives so expensive?
Another reason why these knives are expensive is that they are made from high-quality materials. Unlike western knives that are often made of one piece of steel, Japanese sushi knives often have multiple layers of steel welded together. Besides, high-end knives feature high carbon steel as opposed to stainless steel.
How thick should a sushi knife be?
To make this cut: 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 ). Wipe the knife with a damp towel before each slice to keep the fish from sticking to the knife.
What knife is best for sushi?
Best Sushi Knives
- 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.
Do you need a special knife for sushi?
A good sushi knife or sashimi knife is a very nice utensil to have when you are making sushi or sashimi at home. If you are a sushi chef or sushi enthusiast, then it is an essential piece of equipment to do your job well.
Why do sushi knives have holes?
Most knives have a smooth side, but there also are kitchen knives with clefts available. Wüsthof even has a chef’s knife with holes in the blade. This not only looks nice, but also has a function. The air in the clefts and the holes act as an anti-stick coating between the knife and the food.
Are all sushi knives single bevel?
The vast majority of Japanese knives are Double Beveled. This means they are sharpened and ground on both sides of the blade, usually symmetrically. You have almost definitely used a double-beveled knife before, as double-beveled shapes are much more numerous – gyuto, santoku, petty, nakiri, and so on.
Is a Santoku knife used 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. The “three virtues” are slicing, mincing, and dicing. It’s not uncommon to see several different variations of this knife.
What does Sujihiki mean?
A Sujihiki (which translates to “ Flesh Slicer ”) is an easy knife to use. Like most knives sold in North America, they’re sharpened with a 50/50 grind, meaning they have the same beveling on both the left and right faces. A Sujihiki is excellent at cutting thin, straight slices of meat and fish.
What is a Usuba knife?
The usuba is a traditional Japanese style knife designed specifically to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as `shun. ‘ The literal translation of usuba is `thin blade.
Why is a fish knife shaped the way it is?
The knife blade has a curved sharp edge, perfect for sliding between the skin and flesh of the fish. Fish forks (and knives) often have an incurve shaped form (pictured); this feature was likely simply to differentiate it from all the other forks that could be present on the table, as there were frequently many.