Sushi Knife Recommendations?

Discussion in 'Fishing and Hunting Cooking Recipes' started by Abaco, Jan 28, 2014.

  1. Abaco

    Abaco Member

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    Well, I cut up a lot of tuna, dorado and yellowtail and since tomorrow is my birthday I have decided to buy myself a sushi knife (or two). I have been using an old, carbon-steel filet knife for years with decent success, even for cutting sushi rolls. Can anybody here give me any suggestions about sushi kinves? Thanks.
     
  2. Ali

    Ali Master of Nothing Admin

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    Really depends on budget. They can range fro $30 for a Dexter Russell to $3000 for a bad ass hand made japanese gem.

    Check out amazon. They carry a ton of them. Also get a whet stone and watch some videos to learn how to care for it and sharpen. It's not easy.

    Good luck
     
  3. bufadora

    bufadora Member

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    I have been real happy buying knives and getting advice from knifemerchant.com, the prices are good and the owner answers the phone. Go check them out. Darren

     
  4. Cast Gold

    Cast Gold hss AHHHH...hss AHHHH....

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    I have some Japanese production line knives from Tokyo and Kyoto, as well as 1 hardcore custom job that a smith made for me in Kyoto, a Global Pro, some ceramic petty knives, some deckhand knives from Tommy at Catalina Offshore, and others. Here's a brief summary of what I've seen from the knives I own.

    Custom hand made Japanese knives (brands such as Masamoto, Aritsugu, Nenohi, Kikuichi, and many others to choose from) with a high carbon content tend to
    1. keep an edge longer
    2. be more brittle
    3. be harder to sharpen on a stone (and easy to destroy)
    4. rust
    5. attract moisture and bacteria in their wooden handles, which can also wear down over time
    6. not have full tangs
    The Japanese brand "Global" makes vanadium alloy knives which
    1. are a bit softer/malleable
    2. are easier to maintain on a good sharpening steel
    3. have more durable full tangs that also serve as the handle
    Within each brand, there will be subsections of different blade profiles, steel compositions (or ceramic, which wouldn't be as good for fish), handles, sheaths, blade lengths. If you are anal about everything in your life, a traditional Japanese production (or even custom) knife would be a great thing to have. If you prefer a knife that doesn't require as much maintenance and care, I'd get another Global without hesitation.
     
  5. drumford

    drumford gotta go babe!

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    :drool: For sashimi I just use my teeth....:hali_olutta:
     
  6. Abaco

    Abaco Member

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    Thanks for the info guys.
     
  7. Gil Marlin

    Gil Marlin World Peace? Visualize Using Your Turn Indicator

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    You can buy inexpensive ceramic knives, they are great for sushi and just about anything else. Just don't pry with them or drop them... :D
     
  8. Now Voyager

    Now Voyager Newbie

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    Do not own one myself but those who do say the Bubba Blade is a great knife. Ceramics a good option as well but as pointed out they are brittle. I hesitate to spend to much on a knife because I know I will lose or break them at some point.
     
  9. Slater

    Slater cuss on Monday,pray on Sunday,dream about one day

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  10. Unassailable

    Unassailable Professional Amateur

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    Cast Gold is spot on. When I used to work at a sushi bar , I owned a few Masamotos. Damn things are super sharp.

    I also owned and still own my Globals. They are made out of one piece stainless steel and are easy to sharpen on a stone. Also hold the edge longer on most home kitchen cutting boards. Only downside is the stainless steel handle can get slippery.

    If you are left handed like me getting a left handled knife adds to the cost for most brands, especially for the higher end knives.

    Be sure to feel the difference between a 10" and 12" knife as well.

    Good luck!
     
  11. Oldsrtfx

    Oldsrtfx Paladin

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  12. Oldsrtfx

    Oldsrtfx Paladin

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    Take a look at Japan Wood Worker, they have good knives (I own several of them) from cheap to very expensive. Almost any sharp knife will cut sashimi.
    For maki get a real nakiri style knife, with a single edge. Keep it wet, cut on the pull.
    Pete
     
  13. Derby

    Derby My "Member" is Well Known.

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    I have a bunch of Forschner knives that I use for cleaning and slabbing fish.

    A few years ago on Kauai I need a knife to portion out fish caught. Ended up going to the local super market and they had a selection of Japanese made sushi knives for 30-50$. Bought one and have to say, for slicing sushimi it is way better then all of my forschners.

    It only has an edge on one side. Makes nice clean straight cuts. Love it. Actually used it last night.

    I'll take a picture of it. Still have original box for it.

    Hope this helps some.


    Excellent advice.
     
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  14. stella marina

    stella marina Well-Known "Member"

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    I worked in a sushi rest. for a couple years and I used global knives, they worked great for their years in service. The sashimi knife I used was a single sided blade designed for making clean even slices of fish. I think the knife was around a couple hundred bucks.
     
  15. Abaco

    Abaco Member

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    Yes, that's what I went with. I selected the Global G-11. Single-side blade. Should do the trick. Thanks again guys for the input. I plan on making lots of sushi with this new toy.
     
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  16. ckster

    ckster Well-Known "Member"

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    Looks like you purchased one already, and the global is a good choice. I have a few global knives I use regularly at work. If anyone else is looking here are a couple links. The first one is a local SD shop. My main sushi knife is the masahiro that he sells for about $100. Same quality as the $500 ones but for a fraction of the price.

    Second link is for those who have time and money to spare. If you are like me, this can turn into a huge money pit so be forewarned.
    http://www.knifemerchant.com
    http://www.chefknivestogo.com
     
  17. I'M OFF

    I'M OFF Really off

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    Here is what I have, and love them. IMG_2765.JPG IMG_2766.JPG
     
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  18. I'M OFF

    I'M OFF Really off

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    the 14" is single edged.
    IMG_2767.JPG IMG_2768.JPG
     
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  19. sdreefsurf

    sdreefsurf Member

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    Cool thread....until i read this i wasn't in the market for one. Now, I "need" one!
     
  20. stairman

    stairman ......

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    does evenly cut fish taste different?
     

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