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Sushi/Sashimi Knife

carln Aug 18, 2006 01:23 AM

I need to get a sushi knife and am willing to spend up to $150. Does anyone have any recommendations? It will be my first, but I plan on taking it fairly seriously. Thanks

  1. t
    Theodore Nov 30, 2006 06:04 PM

    You are looking for a Yanagiba and Shun and Global both make them.

    1. UnConundrum Nov 24, 2006 01:46 PM

      In addition to the fine online stores mentions (I happen to like JCK the most), I strongly suggest a visit to another forum, http://www.knifeforums.com/forums/sho... Those guys know a vast amount of info about kitchen knives, and will lead you to what you want. From a discussion of steel used in the knives to how to keep them sharp, to the best shape/style for what you want to do....

      1. carln Aug 18, 2006 04:48 AM

        Thanks guys. I really appreciate the info.

        1. applehome Aug 18, 2006 04:29 AM

          In addition to the epicurean edge site that leper posted, there are a couple of other good sites for Japanese blades.

          A Masamoto KK series white steel Yanagiba would be in that price range:
          http://japanesechefsknife.com/KKSeries.html

          Korin also has blades in that range:
          http://www.korin.com/knife.php

          If you do go for Japanese blue or white steel, consider learning to sharpen them - taking them to your local knife sharpener would be a major disaster - and waste of money. There is good info on sharpening at these sites, and we've discussed it here many times.

          1. l
            Leper Aug 18, 2006 02:02 AM

            Carln, For a knife that's not mass produced dreck and will give a lifetime of pleasure, go to www.epicedge.com

            There, grasshopper, you will find the blade you are seeking.

            1 Reply
            1. re: Leper
              omotosando Nov 23, 2006 11:43 PM

              Leper, thanks for the referral to The Epicurian Edge. I just bought the book Cool Tooks - Cooking Utensils from the Japanese Kitchen by Kate Klippensteen and decided I needed a Japanese vegetable knife.

              Epicurian Edge has an usuba-bocho by Tokifusa Iizuka, who the book says is a great knife-maker. Seems to be back-ordered though and the website says to expect serious delays. Also, the website only has usuba-bocho, which my tool book says are more favored by professional chefs, and no nakiri-bocho, which are apparently more easily manipulated by home chefs.

              Still, I dispatched an email to the Epicurian Edge to check on the delay for one of the usuba-bocho.

            2. Neilo Aug 18, 2006 01:54 AM

              I don't know a lot of Japanese made brand names but I use a Global. The only reason I recommend without much knowledge of the alternatives is Global will hopefully be easy to find and hold in your hand to see how it feels before you buy. To me the Yanagi (typical pointed blade) is the knife that I need to be the most friendly and balanced in my hand. OTOH the metal handle is not at all like a normal yanagi and may not be as grippy.

              Is it for home use? Are you buying online or in person?

              1. r
                rtmonty Aug 18, 2006 01:39 AM

                Shun, Japanese made and one of the best.

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