It is currently Tue Jul 29, 2014 3:19 pm



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 5 posts ] 
Author Message
 Post subject: Sushi knife question
PostPosted: Fri Feb 07, 2014 3:17 pm 
VIP Member
User avatar

Joined: Sun Apr 29, 2012 1:19 pm
Posts: 158
Customer Question:

I wanted to know if you have any recommendation on sushi knives. I'm looking for a knife to cut sushi rolls and that will maintain its edge. I have one that I'm using right now but the rice keeps sticking to the blade. Any suggestions?


Offline
 Profile  
 
 Post subject: Re: Sushi knife question
PostPosted: Fri Feb 07, 2014 4:23 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2721
Wet the knife prior to cutting. That will help prevent the sticky rice from sticking.

What are you using currently? Are you wanting a new yanagi (sushi knife), or......???

Here is a great yanagi:

http://www.chefknivestogo.com/tanakasashimi1.html

If you're looking for something else, please let us know.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
 Post subject: Re: Sushi knife question
PostPosted: Fri Feb 07, 2014 9:33 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
I am a totally unqualified amateur, and my advice is worth exactly what you are paying for it.

For cutting sushi rolls, I would use a sujihiki, not a yanagiba.

If I were cutting sashimi, and fish for nigirizushi, I would use a yanagiba.

I have the 300mm Tanaka, and for the money, it is an excellent yanagiba, with which I am well pleased.


Last edited by Himself on Fri Feb 07, 2014 11:06 pm, edited 1 time in total.

Offline
 Profile  
 
 Post subject: Re: Sushi knife question
PostPosted: Fri Feb 07, 2014 10:25 pm 

Joined: Fri Mar 29, 2013 10:29 pm
Posts: 500
I agree completely with both posts. It's quite possible there is nothing wrong with your knife. Keeping it wet and wiped off will help tremendously if you are not currently doing that. It may seem OCD to wipe your knife so often, but you need to wipe the residue off the blade. The sugar in the rice makes it stick to everything. It helps to keep a small bowl of water with a splash of rice vinegar in it to keep your knife and hands from sticking to everything. Also if you are doing only rolls, a suji would be best.


Offline
 Profile  
 
 Post subject: Re: Sushi knife question
PostPosted: Fri Feb 07, 2014 10:27 pm 

Joined: Wed Jan 22, 2014 12:46 am
Posts: 11
many sushi chefs use a sushi kiri to cut rolls - it is kind of nakiri with some belly.


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 5 posts ] 


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred