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 Post subject: Sushi knife wanted
PostPosted: Thu Dec 26, 2013 5:50 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7512
Location: Madison Wisconsin
Hey!!! I found your website on Google. I have been messing around with homemade sushi and have really crappy Chicago Cutlery knives. I would like to invest in a Japanese knife and stones for sushi. Maybe a general purpose knife I could use in the kitchen???? So many knives, it is a little confusing......... I saw the Tojiro on your home page.. It had good reviews, is this knife good for sushi and all purpose? I was thinking of http://www.chefknivestogo.com/todpchkn24.html. Also, what is a good stone set for a beginner? Thanks and let me know. Max



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 Post subject: Re: Sushi knife wanted
PostPosted: Thu Dec 26, 2013 6:24 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
A sujihiki would probably be a good all around option for sushi and just about anything else.

Maybe a Richmond Artifex suji to start with: http://www.chefknivestogo.com/riar27su.html

I'm sure there are better ones for more money that others will recommend, but for the money the Artifex is one that I am looking at getting myself. A nice thin and flexible blade without being flimsy, and made of AEB-L steel which is a fine grain stainless made for razor blades. It should take a very nice edge very easily and hold it well for home use.

A gyuto might work fine, but I'm thinking the narrower blade profile and thin, narrow tip of a suji might be better for fish without being purpose built for fish like a yanagiba.


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 Post subject: Re: Sushi knife wanted
PostPosted: Sat Dec 28, 2013 2:43 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1629
A gyuto is a Japanese chef's knife. They are general purpose knives and the most flexible knife in the kitchen. It is often said a gyuto will do 90% of kitchen tasks including sushi...but it may be a bit indelicate. A yanagi is a single bevel knife usually used for sushi. Yanagis have a learning curve and are not particularly flexible tools. A sujihiki is a double bevel knife with a similar profile to a yanagi. Some people enjoy using a sujihiki as a chef's knife, but with less knuckle clearance many users find them frustrating to use in that roll. I will link below to CKTG's sujihiki and gyuto section. You might consider what balance you would like to strike between general purpose kitchen knife that can do sushi, or a sushi knife that can do general purpose you are leaning toward, then post back with what is catching your eye for more feedback.

Gyuto, for home use a 210mm (~8") is common, though many like the 240mm (9.5"): http://www.chefknivestogo.com/gyutos.html
Suji, a longer knife is usually prefered for a suji since it is a slicing type knife and long strokes may be common: http://www.chefknivestogo.com/sujihikis.html


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