Last weekend I served sushi and sashimi, partly because I wanted to use my Takeda yanagiba (which is what it is called, but it has a 50/50 grind, so it is more of a sujihiki).
I was a great success. For the sashimi I cut really nice equal-sized pieces of salmon, tuna and sea brass. However... the coquilles st. Jacques (sorry, I don't know their English name) did not turn out too well.
The problem is that these animals are extremely mushy and stick to the knife in a major way. When I did slice cutting, I ended up with elongated strips of them. So I tried push cutting , but this resulted in them being pressed together (and my knife was extremely sharp: I had sharpened it up to 16K Shapton). I then froze these animals a little to make them less mushy. This improved things a bit, but not a lot. And I don't want to freeze them too much, since I don't want to loose taste.
So my question is: which knife is the best to cut coquilles st. Jacques to sashimi-sized pieces? Right now I'm thinking a Western fillet knife, since it has so little surface the animal can stick to.
I was a great success. For the sashimi I cut really nice equal-sized pieces of salmon, tuna and sea brass. However... the coquilles st. Jacques (sorry, I don't know their English name) did not turn out too well.
The problem is that these animals are extremely mushy and stick to the knife in a major way. When I did slice cutting, I ended up with elongated strips of them. So I tried push cutting , but this resulted in them being pressed together (and my knife was extremely sharp: I had sharpened it up to 16K Shapton). I then froze these animals a little to make them less mushy. This improved things a bit, but not a lot. And I don't want to freeze them too much, since I don't want to loose taste.
So my question is: which knife is the best to cut coquilles st. Jacques to sashimi-sized pieces? Right now I'm thinking a Western fillet knife, since it has so little surface the animal can stick to.