| Sushi knives are cutting tools made specifically for | | | | mostly used for fish. The second one is the fugu |
| making sushi. They are usually made from the | | | | hiki. This is generally used for filleting. The puffer |
| highest quality of carbon steel. This is the same | | | | fish is the most common to be filleted. The third |
| type used in making a "katana," a traditional | | | | sashimi knife is called a yanagi ba. It has long and |
| Japanese sword. The more affordable sushi | | | | thin blades that can cut more difficult meat like |
| knives now are made from stainless steel. A sushi | | | | octopus or squid. |
| knife is differentiated from a regular western | | | | Some fishes can be very large, like a tuna. For |
| knife with its sharpness. Western knives are | | | | this kind, there are special heavy duty knives. It |
| sharpened on both edges of the blade. A sushi | | | | can measure to around 6 feet long and has very |
| knife, on the other hand, has only one end | | | | sharp blades. |
| sharpened. This style is recognized as "kataba." | | | | Another common sushi knife is the deba bocho. |
| Because only one end is sharpened, it takes a | | | | This looks like a carving knife used by Westerns |
| great deal of precision to perfect cutting sushi or | | | | and is wider than a yanagi. Deba bocho is designed |
| other Japanese food. Because of this also, there is | | | | for cutting thick meats of big fishes. This can also |
| a different knife for lefthanders. And lastly, a sushi | | | | be useful in cutting through beef and chicken. |
| knife produces cleaner cuts because the food | | | | Next in the popular line of sushi knives is unagisaki |
| being cut is kept on the sharpened end only. | | | | hocho. This is used in filleting fishes like eels. There |
| Making sushi is considered an art. Take good care | | | | is a sharp pointed tip specifically designed to take |
| of a sushi knife by following some simple | | | | off the heads of eels. The body is shaped like a |
| guidelines. | | | | square and used to slice the meat afterwards. |
| Before using it, always hone a sushi knife. A dull | | | | To cut vegetables, there are two sushi knives |
| blade will crush a maki. A sharp knife will require | | | | usually used. First is the usuba bocho. And the |
| little pressure to cut through a sushi. | | | | other one is the nakiri bocho. Because of their |
| When cutting "maki," make sure that the blade of | | | | unique straight edge feature, both knives can slice |
| your knife is barely wet. It makes sure to | | | | vegetables very easily without have to push |
| produce clean cuts. It is recommended to first dip | | | | down the blade. |
| the knife tip in water. Turn the knife up so that it | | | | The thin blades make clean and precise cuts |
| points upward, and then tap the handle on the | | | | without damaging the vegetables. So what is the |
| table for water to flow down on the cutting edge. | | | | difference between the two knives? The usuba |
| There are many different types of sushi knives | | | | bocho has only one sharpened edge. Nakiri bocho |
| depending on a specific cut to be used. | | | | has both sides sharpened. |
| In slicing sashimi, there are three common knives | | | | For those who love Japanese food like sushi, |
| used. First is the yanagi. It looks very much the | | | | making your own sushi is part of the fun. Make |
| same as the paring knife of the West. This is | | | | sure to procure a sharp and durable sushi knife. |