My new Sushi Knife

LETHAL GTS

LETHAL GTS

New member
My kids love sushi and so do I.
I usually make it a couple times a month just to keep the gang calm.
My last sushi knives handle broke awhile ago and I've been saving my pennies to replace it with something a little better than average.
So here is what I got.
Miyabi 600D series Morimoto Edition.
Now I'm not big into products that are endorsed by chef's, but I really like the feel and the looks of this knife.
http://zknives.com/knives/kitchen/ktknv/henckels/miyabi600dgy270.shtml
Looks like we'll be having sushi this weekend.:chef:
 
Don't we know you from somewhere?? :yum::yum::yum:

Welcome to the Forum!

Glad you came over here!

Jim
 
Welcome to NCT Lethal. :thumb:

dumb question: why do you need a 10" knife to cut up sushi? Seems big to me for the tedious cuts. ....but I've never done sushi before (only bought it in restaurants).
 
Doc said:
Welcome to NCT Lethal. :thumb:

dumb question: why do you need a 10" knife to cut up sushi? Seems big to me for the tedious cuts. ....but I've never done sushi before (only bought it in restaurants).
Click to expand...
Dumb answer: I dunno?:unsure: But that's what the sushi chefs always use.

Actually, it needs to be a very universal knife. From cutting maki (sushi rolls) to slicing sashimi (raw fish). Chopping veggies.
If you looked at the link, you'll notice that the knife is long and skinny. That's because the rice in sushi is very sticky. The basic process for cutting maki is to dip the tip of the blade into water and point the blade up towards the ceiling so that the drop of water runs down the length of the blade to help prevent the rice from sticking to the knife. This way you can make nice clean cuts without compressing the roll.
Does that make sense?:thumb:
 
You're only supposed to push the knife forward, then draw it back once to make one cut....or vice-versa, I dont remember.
 
Doc said:
Welcome to NCT Lethal. :thumb:

dumb question: why do you need a 10" knife to cut up sushi? Seems big to me for the tedious cuts. ....but I've never done sushi before (only bought it in restaurants).
Click to expand...

Sushi knives are Yanagibas (willow blade). They are long and thin and made so that each slice takes one pass. Like all traditional Japanese knives they are beveled on one side only and the backside is concave to reduce friction.
 

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Thanks Buzz, looks like I got the wrong one. But you are right now that I think about it.
Dang it. I should have done my homework better.
But on the bright side, looks like I'll be adding another cool knife to my collection.
 
LETHAL GTS said:
Thanks Buzz, looks like I got the wrong one. But you are right now that I think about it.
Dang it. I should have done my homework better.
But on the bright side, looks like I'll be adding another cool knife to my collection.
Click to expand...

Nah. You got the right one. The home kitchen only needs a few knives, maybe only two. A paring knife is one of them, and if you need the toughness for steel on bone then a boning knife would have to be included. Other than that, a well sharpened Gyuto (Chef's knife) chops veggies, slices meat including tuna for sushi, dices garlic, strips pineapples, halves watermelons, and slices bread. :chef:
 
buzzard767 said:
Nah. You got the right one. The home kitchen only needs a few knives, maybe only two. A paring knife is one of them, and if you need the toughness for steel on bone then a boning knife would have to be included. Other than that, a well sharpened Gyuto (Chef's knife) chops veggies, slices meat including tuna for sushi, dices garlic, strips pineapples, halves watermelons, and slices bread. :chef:
Click to expand...
I have a Santoku that I use for pretty much everything else.
I also have a.......I dunno what you would call it. It's long and I use it for carving roasts, birds etc. It has those little dimples like the Santoku, but is long and has a consistent height all the way throughout the length of the blade.
Hard to explain.
 
Thanks Lethal and Buzz. Yes, your answer made sense Lethal.

Interesting for sure. :thumb: :tiphat:
 
LETHAL GTS said:
I have a Santoku that I use for pretty much everything else.
I also have a.......I dunno what you would call it. It's long and I use it for carving roasts, birds etc. It has those little dimples like the Santoku, but is long and has a consistent height all the way throughout the length of the blade.
Hard to explain.
Click to expand...

Sounds like a slicer, like this? http://www.knife-depot.com/knife-149641.html

You can use that for sushi as long as it's sharp enough. It doesn't have the same features as a "sushi knife" but I wouldn't worry about it. It won't make your tuna taste any fresher. :)
 
Besides the knife is also great for slicing roasts and other large chunks of protein of all kinds. I actually prefer the double sided versions to the single side in a home kitchen regardless. Like Buzz all most of my knives are higher end Japanese made with few exceptions. I read the specs on the knife and they are good VG10 steel 59 to 61 HRC is also good and have several though not by this manufacture with the same specs. VG10 is one of my favorite steels in that it holds and edge well and at that hardness level keep it between 12° and 15° on each side for a sharp non chipping edge.
 
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