I just started working professionally in a Japanese restaurant and I want to become a sushi chef. I will be in Japan soon and I want to use the opportunity to get some new knives. I asked my teacher for advise on what kind of knife I should add to my inventory first and he told me to get a 270mm Gyuto and a 270mm Sujihiki. Would love some input on what knives to buy and where to get them in Tokyo. Thank you very much in advance.
Germany but I will be in Tokyo in September and want to buy the knives there.
Sujihiki and Gyuto
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I prefer a Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
not quite sure, Gyuto should be stainless not sure about the Sujihiki
What is your absolute maximum budget for your knife?
200€ per knive
Do you primarily intend to use this knife at home or a professional environment?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)