Best Traditional Japanese Sushi Guide
Sushi knife is the base of Japanese sushi cooking, these sharp edge knife are commonly used for fine control and accurate slicing. Sushi is basically Japanese dish made with rice, seafood and either vegetable. Sushi knife is a sort of cutlery used for making very precise cuts and slices in the fish meat or vegetable or just gives the final cuts to sushi rolls. The traditional Japanese sushi knives are the sashimi knives which are long thin slicing knives that have one sided, ground edges and are used primarily for slicing thin pieces of fish. The traditional sushi knives are designed primarily with round, wood handles, which allow for an easy, slip resistant grip.
The best Japanese Knives are made of high quality, lightweight Japanese steel or high carbon steel material. The weight of the sushi knife is mainly at the end of the blade, allowing the chef or any armature to make comfortable movements like slicing, dicing, cutting pealing, and much more. With sushi knives very fine and quick, single cuts can be made, this ensures the food does not show marks and appears to be smooth and appealing to the eye as well. Many Japanese sushi knives are chosen based on the task at hand. Here are few Traditional Japanese Knife styles used by homemakers and professional sushi chefs that make their work much easier.
- Deba Sushi Knives: The deba knife is a thicker, heavier razor sharp one-sided sashimi knife which is ideal for boning poultry, fish, and meats. The heavy knife allows the chef to apply less pressure when cutting through fish skin or vegetables.
- Usuba Japanese Sushi Knife: Usuba is a square-tipped, broad bladed knife, designed to cut vegetables. It features a single-side grind to the cutting edge, and a hollow curve on the other face of the blade. This knife makes short work of even paper thin slices.
- Yanagi Sashimi Knives: The yanagi sashimi knife is perfect for slicing and dicing. Its long blade makes a perfect slice for long pieces of fish or vegetables. The long, slim blade of the yanagi sashimi knife is ideal for creating garnishes, cutting sushi rolls, and filleting fish.
- Tako Sashimi Knives: The Tako sashimi knives have a long, slender, fine edge used for slicing thick cuts of fish and meats with skins or very fine bones. These traditional Japanese sushi knives are sharpened on one side to produce optimal results.
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