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  1. #1
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    knife recommendation for sushi beginner

    If this has been asked before, could you just point me to the thread if not, I could use your help. Been a chef for 20 years and now kinda retired. I am just getting my feet wet with sushi but I have japanese type knives (Globals, A Ken Onion Shun and some others). I'm sure I cant use these (I think) and so have looked at some Gyuto, Usuba and Yanagiba, but with a huge selection of brands does anyone have any that stand out. I dont want to break the bank, maybee $150-250 for each?

    If you have any other question.....just shout them out

    Thanks everyone.

  2. #2
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    If your just looking to do sushi there is no reason to get a gyuto, and I've seen many professionals make do with a yangi in place of a Usuba for the veggie work. I would just spring for a nice yangi (in fact thats what I did) I'm considering adding a Usuba but it's not needed and a gyuto why a great multipurpose tool is really out of it's element when it comes to sushi at least in my opinion. With single bevel knives it really is needed to go with something of good quality as I hear many of the cheap ones are plagued with uneven blade roads and other problems that make them almost unusable. I went with a Shigefusa for my yangi and have no complaints nor can I ever see buying a replacement. Only problem was the wait which was considerable and is probably longer now.

  3. #3
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    For deba, check out blue #2 Sakai Ichimonji Kichikuni 180mm deba at BlueWayJapan ebay store. I think it should be quite good for that price, and probably my current choice for sub $250 180mm deba. Mucho Bocho has just bought one recently. You can get in touch with him for first hand experience.

    Yoshihiro 180mm deba from Jon@japaneseknifeimports should be a good entry point within your budget too. And I probably choose yoshihiro white steel yanagiba from Jon for the budget.

  4. #4
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    The best advice I can give you is to give Jon Broida a call. He owns Japanese Knife Imports, and will be happy to take the time to advise you. Here's a link to his website:

    http://www.japaneseknifeimports.com/

    That said, I'll give some generalizations to your question.

    You need a deba only if you are going to be breaking down whole fish. If you are not going to be working with whole fish, don't waste your money. If you do need one, there's no need to break the bank. The Epicurean Edge has a great value in a deba for $110 here: http://www.epicureanedge.com/shopexd.asp?id=570

    For vegetable prep you can probably use the knives you already own, unless you are planning to get into katsuramuki.

    Buying a yanagiba is where you may want to spend some money, since the quality of your edge will affect the look of the fish you cut with it. Get at least a 27 cm; a 30 cm is better. The reason behind getting a longer one is that sashimi should be sliced in a single pull cut, and the longer the knife, the easier it is to do this.

    Hope this helps.

    Rick

  5. #5

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    Not being a sushi chef, you don't NEED traditional knives. But they sure are fun, so why not?? I love mine, and I haven't worked sushi in over a year.

    You won't need a Deba unless you are breaking down your own fish whole. You wont need an Usuba unless you are trying to make impressive garnishes the traditional way. You will likely get the most use out of a Yanagiba, cutting up the sashimi and whatnot. They are fun knives. I'd suggest some, but they are all out of stock everywhere I look right now. Getting good single bevels at low prices is near impossible.

  6. #6
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    Thanks everyone, I sent john an e-mail and I will let you all know what he suggested.I don't plan on cutting whole fish for sushi just yet and I think my 6 inch Global Vegetable knife will get me by so now the search is on for the yanagiba

  7. #7

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    If I would use them only at home I would like to have usuba and yanagiba. No need for deba imfo.

    27cm should be suficient for home user, even 24cm. Depends what you like really.
    My favourite size is 30cm and 27 feels little too short. But I usually am cutting down whole fish.
    At home I could do with 240, easily

  8. #8

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    Quote Originally Posted by DaveRossy View Post
    Thanks everyone, I sent john an e-mail and I will let you all know what he suggested.I don't plan on cutting whole fish for sushi just yet and I think my 6 inch Global Vegetable knife will get me by so now the search is on for the yanagiba
    got the e-mail... hope to get to it tomorrow. sorry for the delay.

  9. #9
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    Hmm.. don't you guy buy smaller fish whole for home cooking? Other filleting knife might do the job, but not the same as deba.

  10. #10
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    I do buy whole fish sometimes and there is great satisfaction in prepping it but since my grocery store (whole foods) has a great butcher, they normally give me what I need. But now thinking about it, I am kinda getting lazy

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