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Thu Feb 28, 2013 10:09 am
Hey guys, I work in a sushi restaurant with high volume so I need a very sturdy knife that can cut all the shells, bones, and heads. BUT at the same time, the knife needs to cut sashimi and sushi ever so elegantly. I have two different knives, but since our work station is a bit small AND we have a lot of covers, I dont really have time to switch back and forth to a different knife.
A few of my co-workers have kikuichi knives. And that's the type of weight I am looking for. Light like a feather. But it doesn't seem like it could pull through when it comes to the boney work.
The gyuto I have right now is a Hiromoto 270mm. I love it to death. Although it is a great knife for me to de-head fishes and cut through live lobsters, it is a bit heavy at the end of the day and I can't really cut sashimi and sushi pieces nicely because of the thickness of the spine.
Others have recommended me to get a Sujihiki type knife. But I think the knife is too brittle? Any suggestions here?
Light like a kikuichi.
Strong metal like Hiromoto.
Can cut like a sujihiki.
Maybe I am asking a little too much but I would really appreciate it if I could hear your opinions!
Thu Feb 28, 2013 11:05 am
kinda hard to get something like that. tough means something like a western deba, but you want something all purpose like a gyuto but can be a slcer as well. i'd buy all three and wear a butcher's belt and carry all three at all times.
Thu Feb 28, 2013 12:07 pm
The Hiromoto is a gyuto but I just wish it had a thinner spine.
Thu Feb 28, 2013 12:38 pm
maybe a takeda would work.
most japanese knives are pretty much designed for specific tasks.
fish knife (deba), bird knife (honesuki), beef knife (gyuto), veg knife (nakiri).... kind of a pattern there.
might wanna go get a custom? from the makers on CKTG? i'm sure mark can set it up for ya.
i'm getting me a butcher's belt and have a set up for a slicer, a chef knife / gyuto and a boning knife altogether if i get back on the line one of these days.
Thu Feb 28, 2013 2:18 pm
Look into a long mioroshi deba or a funayuki deba. http://www.chefknivestogo.com/kofubl2mide2.html
I'd try and find one 240 or 270mm for the line though.
Basically it's kind of a cross between a yanagi and a deba.....that's not true exactly, but kind of.
Another option is to get a custom yanagi made that has an obtuse, thick grind at the heel and a normal mid/tip.
Or, get a 300mm yanagi and do the work yourself....put an obtuse secondary bevel on the back 80mm or so for the heavy duty work and leave the mid/tip as is.
If you can find said knife in blue steel, do so.
Thu Feb 28, 2013 3:22 pm
Please enlighten me, what is/are "covers"?
Thu Feb 28, 2013 3:34 pm
Covers = Number of patrons. 600-800 covers is 600 to 800 people served that night.
Thu Feb 28, 2013 4:00 pm
Fri Mar 01, 2013 10:39 pm
Adam Marr wrote:Covers = Number of patrons. 600-800 covers is 600 to 800 people served that night.
Which is a crazy high number by the way!
Fri Mar 01, 2013 10:55 pm
Still trying to figure out how many fish it would take to serve 800... A lot to be sure!
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