What is the best knife for cutting sushi at home?
You can check the answer of the people under the question at Quora “best knife for sushi“
About Iris
Written by: Iris
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What is the best knife for cutting sushi at home?
You can check the answer of the people under the question at Quora “best knife for sushi“
About Iris
There is no “best knife” for anything. there are knives that are better for a specific use than others, but no best knife because we are all different, have different preferences, and are of differing abilities.
So what is a good knife to be use primarily for sushi by an amateur chef at home? My advice is buy a moderately-priced Japanese-made single bevel blade. There are a couple of styles of these knives so which one you buy is going to be based on your preference, I guess. I say a moderate (or even low) priced knife because you can always upgrade if desired, but a lot of the times you won’t need or want to spend more that about $100.00
The first style is a “Deba”
It’s a little heavier and wider than some single bevel blades designed for cutting fish, but it offers more control IMO.
Another style is the Yanagiba. These knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes.
The long thin blade allows the fish to be cut in one single drawing motion, from heel to tip.
Another style is the Usuba.
The Usuba is ideal for cutting fish, meats, vegetables and fruits because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation.
Remember these are a blade with a “chisel grind”, meaning one side is flat and the other is beveled. So these knives are “right-handed or left-handed”. The knives shown are right-handed.
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Any very sharp long lthin steel bladed chef’s knife you have at home will do the job. If you’re really into a lot of sushi, I found several beautiful Japanese chef knife sets on the internet. Some very nice ones for under $300. Enjoy your sushi no matter what cut it!
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Any really thin kitchen knife with a truly sharp edge, and excellent edge retention.
You don’t actually NEED a sushi knife to cut sushi. What you DO need, is a knife sharp enough to shave with. A high quality chef’s knife should work fine, but if you don’t already have one, why not go ahead and get a Japanese sushi knife? You can double it as a Chef’s knife, and I totally recommend stainless if available.
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A sujihiki is a Western style Japanese knife with. A silhouette that closely resembles that of Yanagiba, the traditional Japanese knife of choice for slicing sushi and sashimi (a knife that’s got a slightly steeper learning curve for various reasons). You can also use it to cut makimono (rolls). It’s thin blade and ergonomics make it an optimal choice for most home applications (unless by “cutting sushi,” you mean butchering whole, or nearly whole fish- it’ll work for that too, but might not be ideal in all instances).
Google “sujihiki” and do a little research. Most start between $100-$200 but, even at that price, you can find a knife that will last you a good long time and bring you joy if you take care of it right, especially if it’s just for home use.
And yes, you might find that you enjoy using a different style or shape of knife but I’ve tried them all. This is the best. And, aside from the aforementioned Yanagi, this is the most commonly used style of knife on the sushi bar.
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Filet knife or other answers number 2 answer yanagiba is suitable . Number 1 deba is for deboning large fish . Number 3 is for vegetables .
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