- Joined
- Nov 2, 2001
- Messages
- 1,112
I figure this is as traditional as you can get.
Wally Hayes Sushi knife, each one is forged unique . They are a Hand forged, chisel ground blade. Next the blade is hardened and tempered.. Then it is etched to clean out the scale from forging but still leave all the texture from forging. This produces a gray matte finish on the blade surface.
This one has a 5" cocobolo handle with resin coated Japanese nylon wrap & a 10" blade.
Wally just sent me this sushi knife and I imediately brought it to my friend Sugi who is a sushi chef to try it out. Well he used it all night and loved it! Here are a few pics to enjoy. The will be more to come and the knives will be available for sale from Wally's website as soon as I'm done with the pictures.
For those who care to know, part of my meal you see is a Maki made of superwhite tuna, mango and Wasabi Tobiko, The Nigiri is Himachi and last is more Wasabi Tobiko.
Wally Hayes Sushi knife, each one is forged unique . They are a Hand forged, chisel ground blade. Next the blade is hardened and tempered.. Then it is etched to clean out the scale from forging but still leave all the texture from forging. This produces a gray matte finish on the blade surface.
This one has a 5" cocobolo handle with resin coated Japanese nylon wrap & a 10" blade.
Wally just sent me this sushi knife and I imediately brought it to my friend Sugi who is a sushi chef to try it out. Well he used it all night and loved it! Here are a few pics to enjoy. The will be more to come and the knives will be available for sale from Wally's website as soon as I'm done with the pictures.
For those who care to know, part of my meal you see is a Maki made of superwhite tuna, mango and Wasabi Tobiko, The Nigiri is Himachi and last is more Wasabi Tobiko.
They are fun to make.