Bk15 Sushi

S

stvpourciau

Joined
Dec 20, 2012
Messages
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I took the 15 in to work (I'm a sushi chef) to try out at as new sushi roll cutter, it didn't quite work out but it sure was a fun experiment.

Oiz8M6Q.jpg


I prefer the Becker Large Santoku kitchen knife for all standard chefing task so far
 
Cool job. Good to see you around. I think sushi is hard to cut even with a very thin knife; though the 15 is slicier than the rest of the BK&T lineup, it's still pretty thick compared to a traditional yanagi ba or tako hiki.... did you try wetting it a little? Of course, you are the professional, but I find it helps for me to wet my santoku a little before I make the cut. You might be able to tell, I've taken an adult ed class in making sushi and have done it several times.....I am by no means an expert - or even a skilled amateur. I still wouldn't think the BK-15 was up to the task, given it's overall thickness. But, I'm glad you gave it a shot! I like fish as well. Especially sushi and sashimi. MmmmMMmmm.....toro....
 
granitestateofmind said:
Cool job. Good to see you around. I think sushi is hard to cut even with a very thin knife; though the 15 is slicier than the rest of the BK&T lineup, it's still pretty thick compared to a traditional yanagi ba or tako hiki.... did you try wetting it a little? Of course, you are the professional, but I find it helps for me to wet my santoku a little before I make the cut. You might be able to tell, I've taken an adult ed class in making sushi and have done it several times.....I am by no means an expert - or even a skilled amateur. I still wouldn't think the BK-15 was up to the task, given it's overall thickness. But, I'm glad you gave it a shot! I like fish as well. Especially sushi and sashimi. MmmmMMmmm.....toro....
Click to expand...

I think the thinness of the santoku outshines it by a million times but that's not the overall downfall of the 15.

Yes, I wet it and do sometimes have to wet the santoku as well, it performs very well in every aspect of my job minus the sashimi slicing for which the yanagi Is highly specialized, though the santoku becker has cut its share of fish meant to top rainbow rolls and the such.

Good to see your reply granite, I'm definitely still around; just in that restaurant every single day.
 
I don't think he really expected great results, it was just a "I wonder" experiment. It seems like the 5, 15, and 16 are used for food prep by several members. My wife loves sushi, but I haven't gotten up the courage to try it (well, I did, but it turned out it wasn't "raw" sushi). So, which BK will you try next? The 5? Maybe the 4 or 9?:D
Thanks for the post and pics!
 
You're surprised you didn't get better results? I don't know anything about making sushi, but even I know you should have used the 9...

to baton through those rolls... =)
 
For some reason I am having trouble posting to this thread.....

I'll try it like this:

I'm glad you are working. Plus.....sushi dinner! Being in a seacoast town, literally ½ mile from the commercial pier, sushi is awesome here. I wanted to go out for sushi on my birthday, but my wife balked at the cost....so I made it myself - albeit with fried fish and fried tofu. Big hit with the girls, which surprised me, pleasantly so. I take it you have the Becker Kitchen KNife set, then? Got one for my sister-in-law christmas before last. She better be enjoying them; she had crap steel in her Vulcan (6-burner gas) stove, Sub-Zero refrigerator custom kitchen before....I really don't understand some people, but I try to help.


I had some other stuff to post, but I've wasted enough time already...Steve, something in your reply (character encoding or something) keeps preventing me from posting quoting you. ??? Whenever I try to include it, I'm crashing the page. Very strange.
 
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