Japanese Knife Styles
Amateurs to professional sushi chefs agree, the ideal japanese knife is essential in creating the perfect sushi or sashimi. Many Japanese kitchen knives are chosen based on the task at hand. Stainless steel Japanese knives provide precise cuts for any task.
Care and regular maintenance ensure constant sharpness and safety. Traditional Japanese sushi knives are designed primarily with round, wood handles, which allow for an easy, slip resistant grip. The best Japanese Knives are made of high quality, lightweight Japanese steel. The weight of the knife is predominantly at the end of the blade, which allows the chef to make comfortable movements. Quick, single cuts with a sharp knife will ensure the food does not show marks and appears to be smooth and appealing to the eye.
Similar to a heavy western chef's knife, the Deba Knife is perfect for boning fish, poultry, and meats.
The versatile Yanagi Sashimi Knife is most similar to the western utility knife. The ideal knife for everyday slicing, the blade is perfect for slicing long pieces of fish.
Comparable to a western carving knife, the Tako Sashimi Knife has a long blade and a fine edge for slicing thick cuts of fish.