HOME > Chowhound > Cookware >

Discussion

sushi knife

  • 8
  • Share

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....

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  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 · 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
            http://www.watanabeblade.com/english/...
            and this is tempting too
            http://www.watanabeblade.com/english/...

            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.

              http://www.watanabeblade.com/english/...

              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:

              http://www.watanabeblade.com/english/...

              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.