Different cultures have got different dishes; for the Japanese culture, Sushi is a history embodiment.
Currently, with the increased globalization, Sushi is now a staple of modern delicacies globally. It is typically made of rice seasoned with salt, vinegar, with optional sugar.
If you are a sensitive person, you will not miss this dish in big restaurants within main cities near you.
If you are an introvert or the type who finds it hard to eat in a hotel, you can cook one in your kitchen, but only if you have this tool because for this food, you must have ideal cuts for the veggies, the raw fish and the roll which this knife guarantees this.
What knife is used for Sushi?
This (Sushi) knife is the one made for mainly sushi preparations.
It is usually designed with one slanting edge so that as you cut with one side, the other part stays even, and this aids in ensuring that your veggies do not get attached to the knife.
Also, it usually contains an exceptional handle with a ‘D’ make to ease Sushi preparation even as you use it for an extended period in slicing and cutting rolls along with the raw fish.
Sushi knife vs Chef Knife
- Chef knife is made up of stainless steel while Sushi is made up of carbon steel
- Sushi knife is sharper than the chef one.
- In terms of blade length, Sushi knife is long but thin while the chef knife is broad but small.
- Sushi knife is best for use in cutting meat and fish while the chef knife is best for veggies and fruits.
- Sushi is more sharp compared to the chef knife and has a thinner blade which is lengthier but gives thicker slices on vegetables.
- Chef knife gives straight cuts while sushi knife gives curved cuts.
- Chef knife is versatile while sushi one is specialized for particular uses.
What is a good Sushi knife?
The answer to this depends on the features. If you are a keen person, someone cannot just convince you that this item is worth your money without giving reasons unless he is a spammer.
One secret about this tool is that you acquire what you pay for; if you are an economist, here try to ‘treat’ yourself a little bit, and later you will discover it was worth it because it is the only way you can acquire the best.
However, always remember to plan.
- The handle: If you are a cook, you definitely know what a handle means in a knife.
You can never overlook this and, at the same time, enjoy your cooking: For this food, a wooden handle is preferable not only because of the comfort it offers your hands but also its pleasing appearance and hygiene.
You would not want to use a pathetic handle which your child, spouse, friend, or customer will find you using to prepare their Sushi only to lose their appetite and leave you to eat your meal all alone.
You are left trying to answer yourself rhetorical questions on what you did or not do.
- A sheath: Save some cash for a quality sheath so that you won’t struggle to search for an appropriate place to store your knife away from dust or from dirty pollutants, which can compromise the performance.
Consider getting a leather sheath because it will grant your hands comfort, serve you long, and give your knife a pleasing smell along with protecting it from scrapes and damages.
If you cannot afford the leather, you can opt for a nylon one; it is lightweight and suitable for small Sushi in case you need to move with it in your pocket.
Sushi knife types include:
- Yoshihiro sushi: Suitable for cooks who are ready to invest in a quality knife without minding the price. Their blades are sole edged capable of cutting through meat with little force, which makes them the right choice for starters.
- Shun: Suitable for slicing a raw fish. Though quite expensive, they contain unique features. Suitable for chefs who prefer lightweight tools.
- Sekizo: Their prices are not high as other sushi knives and hence preferable if your wage is low, or if you are a beginner who is not convinced on the sushi knife. For slicing raw fish and rolling.
- Dalstrong: Preferable for stylish chefs with a high budget. Their blades contain high-density carbon steel, which makes them tough.
How much is a sushi knife? Why are they so expensive?
The cheapest one goes for $25.
For these knives, their high quality and limited uses make them so expensive.
If you are familiar with utensils at the market place, you know that the ones specially designed for a particular purpose tend to cost more because there is less demand, which means less production.
Also, sushi knives are Japanese made; these are expert manufacturers and produce exceptional items that can serve you for very long if you maintain well.
How should you use a sushi knife?
Gather your food items then follow these steps:
- Set the sushi roll on the chopping board
- Dampen the knife blade to prevent food from sticking and split the roll into two halves
- Slice the two halves into four extra portions
For the push and pull technique
- Moisturize your blade and set your cutting edge to face down
- Seize the sushi roll with your left hand(if you are right-handed)and make two segments
- The first segment should get the knife a little forward and take you halfway through the roll
- Drag the knife towards the back to obtain a complete slice
For the double push method
- Moisturize the blade
- Synthetically wrap your roll then squeeze
- Grip the roll with your left hand( for the right-handed)and tenderly apply firm force two times
- Thrust the knife a little forward whenever you require a precise cut.
The single pull method:
- Wrap up the roll with a synthetic film and grab the knife.
- Grip the roll with your left hand (if you are a right-handed and vice versa).
- Make a single forward pulling stroke to portion the roll into your desirable sections.
In conclusion, firstly, if you are left-handed, you Sushi knives care for you because now you can purchase a left-handed one to make your work easier.
Secondly, they are made with carbon steel which is easy to sharpen, but it can rust if not well maintained compromising the usefulness; so always clean thoroughly and leave dry when not in use.
Sushi preparation calls for a sharp cutting side to glide through the uncooked fish in a sole movement to avoid messy meat, therefore, always ensure it is sharp and honed to retain its glow and durability.