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Suitable knife for rolls cutting.
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Thread: Suitable knife for rolls cutting.

  1. #1
    Senior Member gentlecook's Avatar
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    Suitable knife for rolls cutting.

    (particularly large rolls, with ~0.300g weight)

    What do you think about really suitable knife?
    may be from some theory or(which is far better) from your practice ?

    I have tried several yanagi, short and long, with thickness~ 4 mm.
    I found too thick blade.

    now I use Yoshikane ss suji and I dnt like.
    need make saw peels, and all the same.. knife cuts not great.

    interesting to hear some info from KKF)

    thanks

  2. #2
    Senior Member Crothcipt's Avatar
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    I assuming you are meaning Sushi. I know that for cutting large sushi rolls you need to keep your knife very sharp. I think a lot has to do with technique. But I work at a sushi restaurant but don't get to do anything but eat it.
    Chewie's the man.

  3. #3
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    Perhaps what you want is a sushikiri, specifically for cutting sushi rolls.

    http://yhst-27988581933240.stores.ya...ade-kn240.html


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    That Fun Ri Ka Zan you have is super thin behind the edge, does that one not work well for it?

  5. #5
    Senior Member gentlecook's Avatar
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    Quote Originally Posted by kalaeb View Post
    That Fun Ri Ka Zan you have is super thin behind the edge, does that one not work well for it?
    after cutting have many pieces sticks on the rough clads..

  6. #6
    Senior Member Crothcipt's Avatar
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    It sounds like you are getting sticky rice to stick to the blade. Before you start your cuts you should first wet the blade so the rice wont stick. This is usually done with a damp towel off to the side.

    Also if you don't have a tight roll you can have problems too. Hope I understand that is the problem you are experiencing.
    Chewie's the man.

  7. #7
    Senior Member eaglerock's Avatar
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    I use my misono ux10 210mm for cutting rolls. works well

  8. #8
    Senior Member gentlecook's Avatar
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    I have ~5 years practice and know some techs on sushi bar.
    but I know cutting can be better and maybe roots just in the steel,
    need to try carbon suji or UUSEd gyuto with 40-45mm width =)

    Fun Ri Ka Zan is great workhorse cutter but he is too wide now, mb later it will be my gutohiki )

    Quote Originally Posted by Pensacola Tiger View Post
    Perhaps what you want is a sushikiri, specifically for cutting sushi rolls.

    http://yhst-27988581933240.stores.ya...ade-kn240.html

    no idea how to use it, interesting to see video with sushikiri, it would be good John showed how to cut this thing))
    it has one at JKI

  9. #9
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    FWIW, whenever I sit at the sushi bar I always see the chefs (I know that's not the correct term) wrap the rolls in plastic wrap (Saran) first and then cut it with a sujihiki.

    I NEVER see rolls being cut with a yanagi.

  10. #10
    Senior Member NO ChoP!'s Avatar
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    I've ran and been to many sushi joints. Most traditionally trained sushi chefs use 300mm yanagis. Of the 100 I've seen, I'd say 90 were these.

    A yanagi is prefered because the stiction is very little. Most dip the tip in a sixth pan of water periodically.

    A quick, single draw cut is used.

    They actually will use the yanagi for everything, except fabricating fish, where a deba is prefered....

    ...I won't comment on the saran wrap.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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