Still learning how to slice sashimi. Is sushi knife necessary?

19 comments

1. the traditional blade for sushi/sashimi cutting is the Yanagi-ba. It’s sharpened on one side like a chisel so it gives a very clean edge cut. But you’re not a sushi apprentice so it doesn’t make an appreciable difference. The key is you want a sharp thin blade that’s long enough to cut in one stroke (preferably a small slicing knife or a longer paring/petty style). You don’t want to saw back & forth, so serrated is a no go. And if you’re having difficulty, especially with fatty fish, try sticking it in the freezer for 10 minutes to firm it up.

2. r/mildlyvagina

3. Very nice!

4. Nice. A slicer is definitely not necessary for a home cook.

   You just want a long, sharp and thin blade, with emphasis on sharp

5. Is this sushi grade?

   Just asking cause my sister joked with me about it last time I ate raw salmon, it wasn’t sushi grade, but I did freeze it before defrosting and making sushi of it

6. I mean, you could probably make great sushi cuts with a really sharp butter knife if you got like “Food Wars” great knife skills…

   But a Yanagiba makes it WAY easier.

7. I like this plate. But I would add some sauce.

8. I’m high but that looks perfect to me

9. how do u pick fish that is safe to eat? do you shock it with soy sauce or just eat raw like that? serious ask, just want to make sure I dont get food poisoning by eating raw fish. thanks!

10. Good job- looks great! We bought a mid range knife at Mitsuwa for sushi at home which has been great to use

11. A long, thin, sharp knife helps with presentation. Fish easily tears and squishes. I can see texture (rather than almost total flatness) on your fish and some lightly torn connective tissue. Isn’t gunna affect flavor much, if at all. Just so happens that a sushi knife is perfect for it.

12. any sharp knife will do

13. I think you answered your own question. You’ve done a great job with what you have but it does look like your knife is dull and ripping a bit. May want to head over to /r/sharpening and learn how to fix that.

14. I found [Helen Rennie’s](https://www.youtube.com/watch?v=Osz0LM_VCcE) video has a lot of great information! It’s a lot for a novice (which I certainly am) but it’s a great guide to get started.

15. No, but a sharp knife & straight cut is

16. Slightly freezing it for about 10 mins before slicing it will give you sharper cuts

17. Traditional blade is nice to have, but it comes down more to technique with the blades you have

18. No it’s not at all ever needed, really knowing how to hold and draw and cut with your knife is more important than actually needing a “sushi” knife. You can practically make nigiris and sashimi using most knives, given that they’re sharp. Don’t needlessly waste your money buying an expensive “sushi” knife when it’s more important to practice technique first.

19. Nice