| There are three primary types of sushi knives: | | | | like the carbon steel one will. The new composite |
| Heavy Duty Cleaver (Debo-Bocho) | | | | knives will hold an edge and will not rust but they |
| This type of knife is used for cutting through | | | | are the most expensive of the lot. |
| thick bones and filleting fish. Probably won't need | | | | The main point you want to consider when |
| this if you are buying your fish in prepared blocks. | | | | choosing is to find one that is well balanced and |
| Sashimi Knife (Sashimi-Bocho) | | | | comfortable, almost like an extension of your |
| This knife is used for the finish cutting. Cutting the | | | | hand. |
| pieces off of the blocks of fish and shaping the | | | | Whatever you choose make sure you follow the |
| pieces into presentable offerings. | | | | following tips: |
| Vegetable Knife (Usuba or Nakiri Bocho) | | | | * Don't hurry. These knives are extremely sharp |
| Used for cutting razor thin pieces of vegetables | | | | and will cut you before you even feel it. |
| required in the recipes. Also can chop or mince | | | | * Use a cutting board. Never let the knife hit |
| the vegetables. | | | | surfaces that will dull or mar the blade. |
| The knives can be made of carbon steel, stainless | | | | * Lay your knife down away from the working |
| steel or new composite metals. Take your pick, | | | | surface and pointed away from you |
| there are advantages and disadvantages to each. | | | | * Keep your hands and knife clean and dry while |
| For instance, while the carbon steel knife will hold | | | | using. |
| a very sharp edge it also has the disadvantage of | | | | Using a little common sense while cutting your |
| rusting if not properly maintained. The stainless | | | | sushi ingredients will go a long way to keeping you |
| steel knife won't rust but it won't hold an edge | | | | safe while preparing your sushi. |