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Sushi knife question

Fri Feb 07, 2014 3:17 pm

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?

Re: Sushi knife question

Fri Feb 07, 2014 4:23 pm

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.

Re: Sushi knife question

Fri Feb 07, 2014 9:33 pm

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.

Re: Sushi knife question

Fri Feb 07, 2014 10:25 pm

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.

Re: Sushi knife question

Fri Feb 07, 2014 10:27 pm

many sushi chefs use a sushi kiri to cut rolls - it is kind of nakiri with some belly.
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