Sushi Knife Carbon or Stainless?

[Chris "Anagarika"]

I need some info on sushi knife .. those used by the Sushi Chef to cut and serve the raw fish.

I understand that most Japanese knives are carbon steel .. then how do they maintain it against rust? Will not the iron smell left on the fish?

Also, saw some of them sharpening on a brownish orange sharpening stone, looks like synthetic stone (as opposed to natural stone). Anyone has info on it?

How is the blade geometry, are they chisel edged or dual bevel?

 

[buckg]

They are sharpened with a bevel on only one side. The opposite side is slightly hollowed, as are Japanese chisels.

As for the steel, the blades are generally a combination of Shirogami Hagane ‘white steel’ forge welded onto a piece of Jigane ‘wrought iron’.

As for cleaning, washing with cleanser followed by oiling is supposed to do the trick, but I have no experience to give here.

 

[D_R_Sharpening]

"buckg" is correct.


If you want more information than you could ever dream of on this subject just follow the LINK



--Dave--

 

[Chris "Anagarika"]

Thanks all for replying.

I have membership over the other forum, but strangely whenever I follow a link (like the one you provided), it always prompt me for my user name/pswd, but upon entering them I still can't get in.

Is there anyway to do it?