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Sat Dec 29, 2012 12:45 am
just saw this on YouTube and was wondering what style of knife he is using......looks like a Honesuki?????http://www.youtube.com/watch?v=2YKRnv0aq-8
Sat Dec 29, 2012 1:13 am
Looks like it might be a sujihiki
Sat Dec 29, 2012 1:39 am
Looks a bit shorter than the ones I see that Mark sells, but I'm a neophyte so what do I know!
Sat Dec 29, 2012 2:19 am
What knife would you guys use for this type of precision/thin like cuts that he makes in the first part of the video?
Sat Dec 29, 2012 4:25 am
i think he works at a sushi shop, so that even be a gyuto really ground down to the size of a really ground down suji. lol.
the tip on that knife suggests it used to be a honesuki.
Sat Dec 29, 2012 6:02 am
It is a short Sujihiki.
Sat Dec 29, 2012 8:04 am
Is that what you would use also?
Sat Dec 29, 2012 11:08 pm
I'm going to tell you straight up.... you can julienne onions faster than that by chopping with a chef's knife.
It's a sujihiki, as Mr. Rookie said. He's always right.... he and his blue friend.
Sat Dec 29, 2012 11:59 pm
No doubt about the julienned onion, but i was more interstex in what he did with the green onion, mango and the chery tomato rose he made. Those were razor thin cuts .....at least to me. That tip looked triangulated if thats the right word.
Anyway, what would YOU use for this type of work? Ive gotten into making sushi the last few years and wanted a knife for that kind of work. I have a Doi for the fish and im looking for a knife to join it.
Sun Dec 30, 2012 2:27 am
i could do the same job and probably easier with a chef's knife. he's just used to using a sujihiki with those jobs since he works as a sushi chef and the limited space on the counter also limits him from using a full size suji, chef knife, and whatever else he would need.
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