Sushi knife recommendations

[pjstevko]

I want to get a sushi knife for cutting/prepping fish for sashimi and poke and need recommendations....

The knife will be used for fish prep only not filleting the fish. It will not be used on anything other than fish.

I think a single edged Yanagiba would be the best option but want a recommendation on a brand and size (would like to keep the cost between $2-300)

Thanks

[Hardy Boy]

I have the long Global its nice but I would buy the shorter version. Great knife.


Cheers:

Todd

[UKChris1]

I would have a look at some chef-ey, cooking or or knife sites online as folks there can be very knowledgeable on um... knives. There are some that specialise in Japanese knives. But as with all specialisations, you will get many opinions and will have to sort the wheat from the chaff.

A couple of hundred sounds a lot to spend on a knife if you don't already have a lot of experience and skill in the field (and I apologise if you do have this). It could end in expensive tears.

In my limited experience/knowledge, the knife used in Japanese cuisine for prepping fish is usually the deba and that is a world away from the longer, thinner bladed knife used to slice the fish once prepared. And again I apologise if you know this already.

I hope you get what you need and enjoy using it. Personally, I find using a good, sharp knife has a pleasure of its own, akin to using a well-tuned reel 

 

[boon]

Deba used to break fish down, Yanagiba to slice into sashimi/sushi pieces.

Be careful with buying single-edged knives if you're left handed. The vast majority are right-handed. I bought a right-handed Deba without thinking about it, and while it's fine for actually breaking down fish, less good for general use (lefty here).

[Squidder Bidder]

https://japanesechefsknife.com/

A good quality Yanigiba should do you well. Unfortunately, you'll need a compliment of Japanese whetstones to keep it appropriately sharp.

Also note that these knives are high quality carbon steel, so you need to be careful about rust and corrosion. Keeping the knife bone dry before storing it is essential.

[jurelometer]

I  was recommended this yanagiba:

https://housewares.kaiusa.com/wasabi-yanagiba-8-25.html

Well known Japanese company, makes Shun knives which are well regarded.  Wasabi  is their home-use, stainless line. polypropylene handle, single bevel, right handed.  I am a lefty, but for the amount of fish that I slice, I don't think it matters.    I couldn't imagine needing anything sharper or cleaner cutting.   Got two years of occasional use on the factory edge, and now need to apply my substandard sharpening skills, so I cannot comment on how easy it is to sharpen. 

MSRP around $65USD,  I got mine for under 40 at the evil web merchant named after a river.

No way that I could justify shelling out big bucks for a specialty knife that should only be used for slicing up already filleted fish.  Realistically,  the knife just has to be long, thin, and sharp. Since you just slice lightly and don't chop with it, this is not actually a very demanding use case.

But if you are a sushi chef or a knife aficionado, you might want something fancier, and maybe not stainless.

As a side note: these knives need to be treated with extra respect.  Just lightly touching the edge can result in a nasty cut (happened to "a friend" ).  Rookie error, I know, but you can put a decent slice in your finger without even feeling it.  And storage is a bit of a pain, as the edge and tip need to be fully and reliably shielded.  Not sure if I would buy one again.  Probably would just make do with a long chef's knife plus a fillet knife for prepping the fillet for slicing.


-J

[UKChris1]

Me again. Some good advice here. Japanese knives do require special care and a skill to keep them clean, rust-free and truly sharp. Japanese waterstones are not essential for this, but many other sharpening devices will ruin them.

Again, I'm sorry if this is well-known to you but the knife alone is only part of the story; techniques and practice also needed.

In my case (and I am not a lover of raw fish), I use ordinary Western knives on fish (and meat and veggies) and have learned over the years to keep them very sharp. A steel for the ones in the kitchen that anyone can use as they wouldn't stay 'scary sharp' for long anyway; Belgian blue stone, hard black Arkansas stone and stropping for 'my' indoor kitchen knives and bushcraft blades which are kept 'scary sharp' and the crock sticks in the wooden block for most of the outdoor ones used when fishing and where a sharp using edge meets the bill.

But I'd love a good Japanese blade though 

[pjstevko]

I appreciate everyone's advise and will check all the suggestions....

Like I said earlier the blade will only be used to portion raw fish and nothing else. I know owning a pricy knife that serves one purpose sounds crazy to some, but I spend a lot of time and money to catch the fish I do so I want to honor the fish's spirit and serve it in the best condition possible. Plus, don't we always say to buy the best tool for the job!!!!

[Hardy Boy]

I'm the same as you . I like pulling out the specific knife for the specific task.


Cheers:

Todd

[jurelometer]

A yanagiba is  used for carefully making clean slices with a long pull cut.  The proper (and only IMHO) use for this knife is to cut a thin laver off the surface of the fillet for prep, and making individual sashimi or sushi slices.  I think the benefit is in the slice's appearance, but there is the claim that the smooth cut makes for a different mouthfeel.

 That sharp edge is precious, and needs to be preserved for making these cuts if you are using the tool properly.  Just like you wouldn't want to shave after using your razor for scraping paint

For things like portioning fish for cooking, or cubing up fish for poke, I would argue that a something like a chef's knife or Santoku is more suitable. 

-J

[Hamachi]

Late reply, but if you did your homework, you probably ended up with a real Japanese knife by masamoto or some other reputable maker. I think I got the 270mm that was a gift, and didn't really know the differences that a quality knife makes. It will make you a better sashimi chef, guaranteed! Do the research and make an educated choice and I feel you will be satisfied with the outcome, you won't really know until after your purchase! Lol!

[Hamachi]

Similar to what I have.

[Brewcrafter]

Late reply, but if you did your homework, you probably ended up with a real Japanese knife by masamoto or some other reputable maker. I think I got the 270mm that was a gift, and didn't really know the differences that a quality knife makes. It will make you a better sashimi chef, guaranteed! Do the research and make an educated choice and I feel you will be satisfied with the outcome, you won't really know until after your purchase! Lol!

Hamachi - Those look like beautiful, pro knives that I would be surprised if I did not see them in use professionally at some of my favorite establishments.  While I am no stranger to sharpening a knife; I still send my kitchen blades out annually for a pro sharpening and it really makes a difference - there is a reason our Culinary Team at work does the same thing.  Since these blades are uniquely different, what is your home routine to keep them at their best?  Beyond the fact they are require the care that any carbon blade requires, what do you do (if anything?) for edge maintenance?  Thanks! - john

[boon]

There is only one option for taking care of these japanese knives, which is painstaking sharpening on a series of wetstones. You really need at least a couple of grits; something like a 1000 for resetting the edge if it gets too dull, and a 3000-5000 for maintenance and polishing.

[Hamachi]

Honestly, I haven't had to touch the edge yet. I consider it my personal property and no one else uses it. Only used it maybe a couple dozen times cutting sashimi out of already filleted bluefin, yellowtail etc. the hardness of the edge is one of the defining properties of these quality knives I believe. This one has a micro edge, so I may try and touch it up a few times when the need arises before attempting the monumental task of a full sharpening.