Need recommendation for sushi knife

[Josh]

My supervisor at work is wanting me to find him a decent sushi knife that will hold a good edge and be an excellent slicer. I was thinking shun, but what do you guys who have experience think? I don’t cook sushi at all.

I believe he is wanting it in the $150-250 range.

[Leo Barr]

Although Shun are a popular knife the only really good ones are the top line the cheaper Shuns are relatively high prices because of their Damascus cladding that is an expensive solution to cladding I would have thought there are a couple of questions to ask is it to be used to slice raw fish or is the desired use broader .
If the knife is to be used to just slice fish then a Yangiba / Yanagi is the answer .
I would recommend looking at http://www.chefknivestogo.com/kitchen-knives.html then the next consideration is stainless or carbon steel & lastly are you going to keep it sharp for them ? Bear in mind a single sided blade should be Uraoshi sharpened which is done flat with leading edge strokes on a 1000-5000 grit bench stone .

Attachments:

• ScreenShot2013-11-06at18.30.48.png

[Leo Barr]

Although Shun are a popular knife the only really good ones are the top line the cheaper Shuns are relatively high prices because of their Damascus cladding that is an expensive solution to cladding I would have thought there are a couple of questions to ask is it to be used to slice raw fish or is the desired use broader .
If the knife is to be used to just slice fish then a Yangiba / Yanagi is the answer .
I would recommend looking at http://www.chefknivestogo.com/kitchen-knives.html then the next consideration is stainless or carbon steel & lastly are you going to keep it sharp for them ? Bear in mind a single sided blade should be Uraoshi sharpened which is done flat with leading edge strokes on a 1000-5000 grit bench stone .

Attachments:

• ScreenShot2013-11-06at18.30.48.png

[Leo Barr]

Although Shun are a popular knife the only really good ones are the top line the cheaper Shuns are relatively high prices because of their Damascus cladding that is an expensive solution to cladding I would have thought there are a couple of questions to ask is it to be used to slice raw fish or is the desired use broader .
If the knife is to be used to just slice fish then a Yangiba / Yanagi is the answer .
I would recommend looking at http://www.chefknivestogo.com/kitchen-knives.html then the next consideration is stainless or carbon steel & lastly are you going to keep it sharp for them ? Bear in mind a single sided blade should be Uraoshi sharpened which is done flat with leading edge strokes on a 1000-5000 grit bench stone .

Attachments:

• ScreenShot2013-11-06at18.30.48.png

[Leo Barr]

Although Shun are a popular knife the only really good ones are the top line the cheaper Shuns are relatively high prices because of their Damascus cladding that is an expensive solution to cladding I would have thought there are a couple of questions to ask is it to be used to slice raw fish or is the desired use broader .
If the knife is to be used to just slice fish then a Yangiba / Yanagi is the answer .
I would recommend looking at http://www.chefknivestogo.com/kitchen-knives.html then the next consideration is stainless or carbon steel & lastly are you going to keep it sharp for them ? Bear in mind a single sided blade should be Uraoshi sharpened which is done flat with leading edge strokes on a 1000-5000 grit bench stone .

Attachments:

• ScreenShot2013-11-06at18.30.48.png

[Leo Barr]

Basic Japanese knife types

Since the site is not performing here is a link to KORIN that shows the basic Japanese types of knives http://korin.com/Learn/About-Japanese-Knives also Chefsknivestogo do video reviews of a lot of the knives

[Dennis Gocong]

Josh,

There are a number of online sites that cater to specialized Japanese sushi knives, but the one that I highly recommend is Chef Knives to Go: http://www.chefknivestogo.com/

Some of the knives they carry are custom made (and within your price range), but all are guaranteed to be extremely sharp when you received it, but then again we know what you’ll do to do it once it’s in your hands.

One word of advice, know and understand the purpose of each blade first before choosing one specifically. You can google and read about the style of knives your supervisor wants online as well, but you will want to ask him specifically what his intended purpose is to make the appropriate selection. As you’ll note one doesn’t need to spend a fortune to get the exact results desired, but it can increase the appreciation involved knowing the knife’s intended purpose and how it was made. As always, enjoy the journey!

[Josh]

Thanks guys for the input! He said it’s for his daughter… Said he wants it to be more general purpose. Guessing I want a deba?

[Dennis Gocong]

Leo,

Looks like you beat me to the same recommendation….I like the way you think, my friend! 🙂

[Leo Barr]

A Santoku or a Gyoto or if she has small hands a Petty http://www.chefknivestogo.com/kitchen-knives.html these are more conventional knives.

[Dennis Gocong]

Nothing beats a Gyuto knife for general purpose, that’s for sure!

At least we know who’s going to maintain the edge for this specialized gift….

[Leo Barr]

Chefs knivestogo have started doing video reviews of many of their knives which is very good plus they are alway swift to deliver .

[Josh]

Alright guys… So I’ve settled on a gyoto 🙂

Which one of these would you recommend? They all have high marks… I need to be able to sharpen whatever he gets on my WEPS, so what are my options out of these 3?

http://www.chefknivestogo.com/moritaka8.html

http://www.chefknivestogo.com/higykn24.html

http://www.chefknivestogo.com/fufkm24wa.html

[Leo Barr]

I think I would go for either the first or the last one the last is stainless so it is probable more practical . You should be able to sharpen it nicely on the WE at something like 16* maybe once in say three sharpenings it will be necessary to thin the profile they work best thin . Perhaps even take a photo of the section so you will have that as a reference for knowing when it should be thinned the cutting bevel should be very small around or less than 1/32 of an inch.

[Leo Barr]

I would choose the last one the Richmond it’s stainless try to keep the knife good and thin when you sharpen it the cutting bevel should be no wider than 1/32 of an inch so thin it every so often & possible take a picture of the blade looking from the point to the handle so you can keep a similar thinness to it .

[Author]

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