My time is winding down in Japan, and I'm wondering about the number of type and of short (in height), long knives I should keep.
I've got three knives and two slots, so (at least) one is going to go.
I will definitely keep a stainless suji. In reality, that is all I need.
I also have a carbon suji that I like and am considering keeping.
I also have a yanagiba. After I move back to the U.S., I doubt I'll be cutting much sushi/sashimi at home. But it's kinda cool to have a yanagiba. A suji could certainly be my occasional sushi knife.
If I only keep one suji, I'd have a slot in my block for another long knife with a short height at heel (I already have a bread knife). It wouldn't have to be a long knife if it's another profile that would be useful, just can't be taller than the low 40s to be able to fit in that slot.
I've got three knives and two slots, so (at least) one is going to go.
I will definitely keep a stainless suji. In reality, that is all I need.
I also have a carbon suji that I like and am considering keeping.
I also have a yanagiba. After I move back to the U.S., I doubt I'll be cutting much sushi/sashimi at home. But it's kinda cool to have a yanagiba. A suji could certainly be my occasional sushi knife.
If I only keep one suji, I'd have a slot in my block for another long knife with a short height at heel (I already have a bread knife). It wouldn't have to be a long knife if it's another profile that would be useful, just can't be taller than the low 40s to be able to fit in that slot.