sushi time....

penguin_2000

penguin_2000

Joined
Jan 24, 2001
Messages
915
My goal for the summer is to learn to make better sushi. So for starters, I'm gonna buy a good sushi knife. Can anyone recommend a good yanagi?
 
Here are the left and right side pics of my Suminagashi Santoku Hocho that I got from bladegallery.com so far this is the only place that I could find that has a reasonable selection of Japanese type kitchen/sushi knives..not really the style your looking for but check out what they have
sweet-120.jpg

sweet-121.jpg
 
You might want to take a look at Dick Fine Tools I could only get it to link to the main knife page, but if you scroll down about 1/2 way, you should see their Yanagi-Ba. Click on product description to see a picture.
--Josh
 
Can't help you with that. Being an uncultured Texas hillbilly the only fish knife I'd be able to help you with would be a fillet knife, and a good pan fry recipe...

:D
 
Try http://www.japanese-knife.com . Any sashimi bocho with a laminated blade will do. The outside lamination is soft allowing for easy sharpening the water way and the edge obtained is second to none for sharp cuts on raw fish. I got mine about 15 years ago from Yamasho in Arlington Hts, IL. Be sure to coat blade with vegatable oil or it will rust. If the knife falls, DO NOT attempt to grab it in flight! -Dick
 
A dedicated sushi hochos are one side ground (I don't like to call it "chisel" ground), zero-bevel edged. Flat side is shallowly hollowed to make easier cut (nusumi). All those features are to make suhi surface as smooth as possible.

Hi-carbon steel is recommended for pros, but I doubt the reasons apply to you also. They hone their hocho every day. As there is no edge bevel on their hocho, honing removes more steel from the surfase. Pros must deal with many kind of fish, they clean up hocho every ten seconds. Their hocho has no time to rust...

Family hochos are around price range below (1 USD = 130 JPY)
http://www.maruoku.co.jp/order/chouri2.html

Pro hochos are like this;
http://www.maruoku.co.jp/order/masamoto1.html
(From HH-1 to HH-6, and HH-17 to HH-22 are yanagiba, but all hochos are sushi/sashimi related)
 
Wow, thanks for the responses, guys. The one I liked (and the one that Wrongfriend pointed out) ran about $1800... so I <i>may</i> have to go with the slightly more economical version. Guess I'll have to think about it a little more. ...probably just get a cheapy (<$200) and hope it works for me.:)
 
Nobody out of pros and knifenut world will say $200 for a cooking knife is cheapy. I hope you'll now believe that a tuna sushi of standard size costs more than $20 in Tokyo....
 
>"Being an uncultured Texas hillbilly the only fish knife I'd be able to help you with would be a fillet knife, and a good pan fry recipe..."

=================================

Well?

Man, I love pan-fried perch! Hmmmmm, pan-fried perch.... :p
 
I have one hand forged by Murray Carter that is spectacular. Some of his semi-custom Muteki models are $200 or less. He was having website problems so I'll have to check whether the site is up again. Otherwise I'll locate his e-mail address in Japan.
 
Murray Carter crafts some awesome japanese style knives in a range of prices. I think it would be fair to say that he knows exactly what the Sushi chef needs.

Contact Bladeart.com and ask them more about Murray's products. They can probably get anything you want.

Geode
 
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