What is the best sushi knives?

What is the best sushi knives?

You can check the answer of the people under the question at Quora “best sushi knife under $100

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  1. This answer is the same as my answer here:Kaz Matsune’s answer to What are the best knives you can buy for cooking-related tasks? What makes them great? [ https://www.quora.com/What-are-the-best-knives-you-can-buy-for-cooking-related-tasks-What-makes-them-great/answer/Kaz-Matsune-1 ]
    There really is no “Sushi Knife,” at least in Japan. Instead, there is Yanagiba – a Sashimi Knife.
    I am unsure where the term Sushi knife came from, however, it appears that the term is used by non-professionals.
    I am going to give a couple of my tips and stories, and then list a few of my knife recommendations.
    It’s how you sharpen it
    The first and the most important thing about knife is that it’s all about how you sharpen it, not so much about the quality, type of steel and the make. (I had this conversation with the manager of a reputable knife store and he too said the same thing.) It’s true that expensive knives use higher quality steel, yet the fact is somewhere along the way, they will become dull, and you must sharpen them. I’ve seen so many home chefs with once beautiful now “dull” knives, sitting quietly and sadly unused in the kitchen.
    It’s just like finding your partner
    The second thing to remember is that the best knife for you is the one feels great when you hold it in your hand. It’s like finding a partner in your life. What’s best for you will be different from what’s best for others. In other words, just because someone said, “This Masamoto sashimi knife is excellent,” there is no guarantee it will be a great knife for you also. I certainly have used Masamoto Sashimi knives before, and I think they are fantastic knives. However, just because they are one of the most popular Sushi knives in Japan and US, it does not automatically mean I should buy them. I do like them. I suppose a good question to ask is:”Would you buy the car of the year car just because it’s considered to be the best?”I chose my knife based on how it felt in my hand. Here are a couple of stories about knives to highlight what I am mentioning here.
    Story #1: Knife shop, Kappa-Bashi, Tokyo
    Kappa-Bashi is a famous street filled with restaurant supply shops ranging from kitchen equipment, plates, restaurant furniture, knives and just about anything you can think of in operating a restaurant. I was browsing one of the knife shops and heard this conversation between the owner and the customer.Customer: “So, which one do you think is a great knife?” (Pointing at several knives he picked)Owner: “Well, they are all great knives.”Customer: “Yes, I know they are all good. I mean which I should I buy?”Owner: “If you are asking for my recommendation, I can tell you that almost all the professional chefs buy inexpensive knives because they use them every day. They know they will damage expensive knives if they have to use them every day. Almost all the amateurs and semi-pros end up buying expensive knives. I suppose that is because they want to own and collect knives rather than use them.”I don’t know which one this customer ended up buying – my guess is that he ended up buying an expensive knife.
    Story #2: What I learned about a knife from the most talented sushi chef I’ve ever worked with.
    I met Jin-san at this sushi restaurant in Long Beach, CA around 2002. He told me that he started working for a family-run sushi restaurant in Tokyo when he was fifteen, which meant, Jin-san had (roughly) over thirty years of professional sushi experience.He started his day at six in the morning by cleaning and finished his day at midnight by cleaning the entire restaurant. For the first few years, all he did was cleaning and doing errands that seemed to have nothing to do with sushi making. He practiced his knife and sushi skills on his own using leftover ingredients, sometimes purchasing his own at the fish market. Some fish suppliers were generous enough to sell him unwanted fish to Jin-san. He worked in Japan for a while before he was asked to work in LA. He was very gentle, polite, and most of all, he laughed a lot.One day I saw Jin-san filleting halibut, and I was shocked at how fast he filled the whole fish. It only took him a few minutes or so, where it would have taken me at least ten. Not only Jin-san was fast, but also, he moved so gracefully and beau…

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