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japanese style nakiri and slicer?

Mon Apr 29, 2013 4:49 pm

Hi,
I was wondering if you could suggest a couple knives for me. I am looking to buy a Nikiri knife and a slicer. Both Japanese style. I am looking to spend around 120 on each knife. I work at a hotel in MI and am starting to work the sushi station a lot more and need to be more prepared and keep a few sharper knives and nicer knives on hand. If you have any suggestions or tips for what I should be looking for that would be awesome!

Thanks,

Nathan

Re: japanese style nakiri and slicer?

Mon Apr 29, 2013 5:41 pm

Please clarify, you mention working at the sushi station and "Japanese styel"....are you wanting a usuba and a yanagi or a nakiri and a sujihiki?

Re: japanese style nakiri and slicer?

Mon Apr 29, 2013 6:48 pm

Please clarify, you mention working at the sushi station and "Japanese styel"....are you wanting a usuba and a yanagi or a nakiri and a sujihiki?

I'm willing to bet that Nathan wants knives which were made in Japan, look "Japanese," and are in some way he can't quite define yet, particularly suited to working the sushi station and making Japanese cuts.

Bringing up usuba and yanagi is cruel.

Nathan:
You can get a pretty good nakiri for $120. A good quality, 27 or 30cm slicer (aka sujibiki, aka suji) costs more, but you can at least get something adequate and stay within Nathan's budget.

Knives are fun, but reading between the lines we're not there yet. Let's start with this:
Whether cutting sushi or anything else, the heart of professional knife work is sharpening. What are your plans?

BDL
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