Which would be better for sushi? I’m practicing more with the top one, but my coworker says the bottom would be better

7 comments

1. Sushi as in rolls? Or cutting fish? Gotta be precise when it comes to sushi haha

2. I’ll assume they both get appropriate upkeep of regular honing, and sharpening as needed.

   If you were doing nigiri and sashimi I’d say neither is a great choice. Ideally you’d want a slicer – long length so you can make a cut in one pull, and a flat profile. Here you have short and flat, or medium length with what looks like a German profile curve better suited for rocking.

   If you’re making rolls – less of a concern.

   But what do I know? With whatever you’re doing, why not try both and see what works best for you?

3. Prob the bottom one. I prefer flatter blades personally but length is the more important factor so the bottom is better. I’d recommend getting an actual slicer knife tho.

4. You can use either. For fish the top knife obviously not designed for that, but use both. I use 2 knives when I make sushi anyway, either my yanagiba or kiritsuke and a gyoto.

   As you get better at sushi then you can start getting into the knives but it is less important off the bat than so many more things and any good sharp knife will be serviceable so really it is just a nice treat when you are better.

5. For both cutting rolls and preparing fish cuts, a single uninterrupted motion gives you the best results. Therefore, the bottom one having a longer blade would definitely help you if both are equally sharp, which is much more important than length.

6. Top one looks like a vegetable knife to me. I’d use the bottom one.

7. Bottom one is “better”. Thats a rocker (rocking push) but you can pull easier for fish pull cuts.

   The bottom one you have is rocking more than the top one. learn about cutting fish for sushi youre also gonna start learning about knives. Go deep. Watch https://youtu.be/jlvY5r6lPX8 for a beginner. Rocking keeps the edge straight and (therefore) sharp

   Proper (professional) sharpening every 6 months and learn to use that honing steel every day. I use a 12 or 14 inch honing (dont remember exact) to make my life easy. Once youve mastered the honing steel professionally sharpen once a year. Its cheap dont worry about it.

   The japanese usually use long pulls on fish.

   Now keep an eye out lad, on amazon almost every day youll see some knife sale. If you find something like an 11 or 12 inch butcher knife for 25 bucks (although with inflation probably 30). Daily deals, kitchen stuff, and look around. End of month always seems to be a little better deals and little better quality. Long knives for pulling, but learn correct chops, rocking, pulling and different knive shapes for different jobs.