Sushi knife

19-3ben

19-3ben

Joined
Jul 27, 2015
Messages
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I have a buddy came to me looking to buy his wife a "sushi knife" for X-mas. I assume he means something along the lines of a Yanagi type knife. Budget cap is $200.

My first thought went to Shun, but i know there are others. What do you guys recommend in that price range? Bonus points for something with some panache like a damascus or something.
 
Is she going to be cutting rolls or fish?

Yanagi is ONLY fish! No meant to cut rice, seaweed, crabmeat etc. Only fish.

Sujihiki is best for cutting rolls (maki).

I'd go with a misono sujihiki in 240 mm, stainless. They have Damascus too, but good Damascus is never $200 or under.
 
I'd go with a misono sujihiki in 240 mm, stainless. They have Damascus too, but good Damascus is never $200 or under.
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Yes, I was looking at Sujihikis as well, with the idea that i may want to address that option with him as well. Thank you for pointing it out! It seems like a more versatile option.

RCB- Thank you for the connection to that website! It's really nice and has some good options. Even if he doesn't get something from them, I may! They have some darned nice stuff there!
 
A company that I keep seeing pop up is Yoshihiro. Any word on their quality?
 
I have a yoshihiro yanagi. For the price, it is excellent.
I haven't tried or held any of their other knives so I can't comment on their gyuto or sujihiki or any other type. I know a few chefs who have yoshihiro yanagis, so they are reputable for yanagi.

Go sujihiki, out of the ones I've tried, misono suji offers a lot of bang for the buck. They can be had in western handle or japanese handle (wood). Stainless or carbon, it has great geometry.

I use primarily the sujihiki at work, I'm one of the few who push cuts my rolls haha!
 
HwangJino- Thank you so much for the help. I'm passing it all along to my friend, and with your advice, I'm sure he'll make a good purchase!
 
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