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Mar 11, 2011 05:27 AM

sushi knife

any recommendations for a GOOD sushi knife. im not looking to spend hundreds of dolloars, but understand that the better the quality the higher the price....

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  1. By sushi knives, do you mean a yanagiba? What is your price range?

    That being said. Most home cooks can get by slicing fish with any knives. A yanagiba is a great specialized knife, but that level of speciality is unnecessary for many. A real yanagiba takes some skills to maintain. Do you sharpen your knives? If not, are you willing to learn to sharpen your sushi knife?

    If you like to have a yanagiba and don't like to sharpen it on your own, then maybe a Shun Pro yanagiba is something to consider since it has Lifetime free-sharpening service -- if anything just for that service.

    6 Replies
    1. re: Chemicalkinetics

      Have you heard any rumours that shun is discontiuning the sharpening service? I read it somewhere but it was to be effective april 1st so I assumed it was a joke.
      I just found it , Chefs knives to go face book page here's the cut

      Chef Knives To Go-- Yesterday afternoon it was presented to a sales meeting by Kurt Zanner, VP National Sales Manager. They're going to have 3 centers for paid sharpener service.
      18 hours ago ยท LikeUnlike.

      I still think it might be a joke!

      1. re: Dave5440

        Wow. I didn't know about it. Buy yeah, that "April 1st" date seems like a joke. Well, Moritaka offers free sharpening service too, but I have a feeling that most people who buy a Moritaka knife can sharpen on their own. Even if they cannot, shipping back to Japan will cost quiet a bit. Is Moritaka your favorest or is it Petek? I remember one of you waiting for get another Moritaka and the other one saving to get a Watanabe.

        1. re: Dave5440

          "3 centers for paid sharpener service"

          Hope it is a joke too.

          1. re: Chemicalkinetics

            I'm waiting on the Wantanabe, I was thinking of getting CK to Go to order for me due to the language barrier but then I came accross this
            and this is tempting too

            Seems like a deal

            1. re: Dave5440

              :) Watanabe makes good knives. I will have just as much language barrier as you do. It seems they mix some good white paper steel (Shirogami) knives with some very average steel knives.


              For example, the Kurouchi Santoku almight is white carbon steel, but the Yanagiba (Sashimi) knife is SK-5 and the Mukimono is just SUS420J2. Also, some of them seem to be thick blade knives. Nothing wrong with thick blades, just make sure that is what you want though.

              I have been thinking about this one, but I don't have any real plan of getting it:


              Edit: I read a bit more, maybe they have the description wrong.

              1. re: Chemicalkinetics

                I just noticed the material difference at least it's just the smaller ones, that's a good looking knife too, I think I'll stick with my original plan of a short thick deba in blue

      2. Are you going to be slicing from a block for nigiri or slicing rolls or both? I make sushi at home and use my sujihiki, a Japanese slicer to cut fish for sashimi and nigiri and to slice rolls. I've thought about getting a traditional Japanese yanagiba but haven't been able to justify the purchase. I made my sujihiki very asymmetric so it's thinner behind the edge and it slices paper thin pieces of fish.