Hi Guys~~
Need help with choosing a sushi knife.
I mainly use it to cut salmon into pieces, have been using a Ran 270 Sujihiki (stainless) for 4 years, and loved it, but loosed it recently. I tried to cut the salmon using my 240 gyuto, and was painful....So I think should get another Sujihiki or go for a Yanagiba. (love the look of Yanagiba, so much cooler than Sujihiki)
1. I have been using wet stone to sharpen my double bevel gyutos and Sujihiki, seem alright. Will it be hard to learn to sharpen a single bevel yanagiba?
2. Is there a big difference when using single bevel slicing knife? Because I have tried my friend's sinle bevel gyuto, dosn't feel right, it leans to one side when I cut. Not like double bevel knives are balanced in the middle. But was thinking the slicing knife may not have same problem as cutting knife. Any thoughts?
3. I have heared the Yanagiba wooden handled need to be replaced after certain time. Any idea when do I need to replace the handle, giving use the knife once a week?
4. The length. I have been using the 270 Sujihiki for a couple years, feels all good, but think of getting a 300. No particual reason, just think the 300 looks better, but does it make it a lot harder to use? Never get hand on knives longer than 270.
cheers
Need help with choosing a sushi knife.
I mainly use it to cut salmon into pieces, have been using a Ran 270 Sujihiki (stainless) for 4 years, and loved it, but loosed it recently. I tried to cut the salmon using my 240 gyuto, and was painful....So I think should get another Sujihiki or go for a Yanagiba. (love the look of Yanagiba, so much cooler than Sujihiki)
1. I have been using wet stone to sharpen my double bevel gyutos and Sujihiki, seem alright. Will it be hard to learn to sharpen a single bevel yanagiba?
2. Is there a big difference when using single bevel slicing knife? Because I have tried my friend's sinle bevel gyuto, dosn't feel right, it leans to one side when I cut. Not like double bevel knives are balanced in the middle. But was thinking the slicing knife may not have same problem as cutting knife. Any thoughts?
3. I have heared the Yanagiba wooden handled need to be replaced after certain time. Any idea when do I need to replace the handle, giving use the knife once a week?
4. The length. I have been using the 270 Sujihiki for a couple years, feels all good, but think of getting a 300. No particual reason, just think the 300 looks better, but does it make it a lot harder to use? Never get hand on knives longer than 270.
cheers