Sashimi Knife
Important Facts About Sushi Knives
Sushi knives are used by professional chefs for making sushi. It can be made from Carbon Steel or Stainless Steel.
Sushi knives are cutting tools made specifically for making sushi. They are usually made from the highest quality of carbon steel. This is the same type used in making a "katana," a traditional Japanese sword. The more affordable sushi knives now are made from stainless steel.
A Sushi Knife is differentiated from a regular western knife with its sharpness. Western knives are sharpened on both edges of the blade. A sushi knife, on the other hand, has only one end sharpened. This style is recognized as "kataba."
Because only one end is sharpened, it takes a great deal of precision to perfect cutting sushi or other Japanese food. Because of this also, there is a different knife for lefthanders. And lastly, a sushi knife produces cleaner cuts because the food being cut is kept on the sharpened end only.
Making sushi is considered an art. Take good care of a sushi knife by following some simple guidelines.
Before using it, always hone a sushi knife. A dull blade will crush a maki. A Sharp Knife will require little pressure to cut through a sushi.
When cutting "maki," make sure that the blade of your knife is barely wet. It makes sure to produce clean cuts. It is recommended to first dip the knife tip in water. Turn the knife up so that it points upward, and then tap the handle on the table for water to flow down on the cutting edge.
There are many different types of sushi knives depending on a specific cut to be used.
In slicing sashimi, there are three common knives used. First is the yanagi. It looks very much the same as the Paring Knife of the West. This is mostly used for fish. The second one is the fugu hiki. This is generally used for filleting. The puffer fish is the most common to be filleted. The third sashimi knife is called a yanagi ba. It has long and thin blades that can cut more difficult meat like octopus or squid.
Some fishes can be very large, like a tuna. For this kind, there are special Heavy Duty knives. It can measure to around 6 feet long and has very sharp blades.
Another common sushi knife is the deba bocho. This looks like a Carving Knife used by Westerns and is wider than a yanagi. Deba bocho is designed for cutting thick meats of big fishes. This can also be useful in cutting through beef and chicken.
Next in the popular line of sushi knives is unagisaki hocho. This is used in filleting fishes like eels. There is a sharp pointed tip specifically designed to take off the heads of eels. The body is shaped like a square and used to slice the meat afterwards.
To cut vegetables, there are two sushi knives usually used. First is the usuba bocho. And the other one is the nakiri bocho. Because of their unique straight edge feature, both knives can slice vegetables very easily without have to push down the blade.
The thin blades make clean and precise cuts without damaging the vegetables. So what is the difference between the two knives? The usuba bocho has only one sharpened edge. Nakiri bocho has both sides sharpened.
For those who love Japanese food like sushi, making your own sushi is part of the fun. Make sure to procure a sharp and durable sushi knife.
About the Author
For more information on
Sushi Knives
and
Sushi Plates
please visit our website.
sashimi knife ?
would you be able to take a blank blade liek this
http://cgi.ebay.com/Knife-Making-Blade-Blank-USA-Camillus-Carbon-Steel-NOS_W0QQitemZ310076694605QQihZ021QQcategoryZ43325QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
and make it into a sashimi knife ?
Any sharp, wide Blade Knife can be used for making sashimi, but it's the experience of knowing how to use it that makes a great sushi master. 
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Easy Steps of Making Maki Sushi by David H. Urmann
Making Maki Sushi is easy. The steps are very basic and easy to follow.
Maki is a famous and favorite Japanese dish. It can be any kind of sushi rolled with rice and nori (also known as seaweed) inside. "Maki" in Japanese means "roll."
There are many kinds of maki, depending on the filling used. For example, there is California maki. This is salmon and mango rolled in rice and seaweed. Kappa maki is cucumber rolled in rice. And tekka maki is tuna fish rolled in rice.
Uramaki is more complex. Only an expert chef can do it to perfection. The easier ones to make are temaki. Temaki is often served in social gatherings at home.
There are several maki sushi according to thickness of the roll. Hosomaki is the most common and is made of thin rolls. By thin, it means the rolls are slender, with small strips of every ingredient inside. Hosamaki is cut to small sizes before serving.
Thicker rolls are called futomaki. These are thick because of the many ingredients inside. Thick roll can measure 1 to 1 ½ inches in diameter. Most futomaki are made of vegetables like radish and cucumber. Some have eggs also. Like hosamaki, futomaki is also commonly cut to small pieces before serving. However, in big festivals, it is served in whole uncut rolls.
Next, there is also the uramaki, wherein the rice is outside the roll. And temaki is a cone-shaped sushi rice roll.
When making maki, remember to freeze raw fish or seafood first below 4oF to kill any possible pathogens or parasites that may be harmful when consumed.
In making a maki sushi, one should have a sharp knife, and bamboo mat. A rice cooker is optional. It just makes it easier to cook rice. There is a special sushi knife with only one sharpened edge. It is advisable to use this when you can buy one, instead of using an ordinary kitchen knife.
Maki Sushi Recipe
Ingredients:
Sashimi-grade fish or sushi
Nori (thin sheet of seaweed)
Wasabi
Vegetables or other fillings (e.g. asparagus, avocado, cucumber)
Short-grained rice with sticky consistency
Vinegar rice
Gari (thinly sliced ginger roots)
Soy sauce
First make the sushi rice. Prepare the vinegar rice. Combine it with heated salt and sugar. Cook rice, making sure it will have a sticky consistency. It is the suitable type of rice for spreading on the nori.
Lay out the bamboo mat and place a plastic wrap on top. Lay out the nori, with the shinier side facing down. Slightly wet your hands and take a handful of rice. Spread it evenly and thinly on the nori. Leave a margin of half inch on all sides of the nori. Put the other ingredients in the middle.
Next, hold the two ends of the bamboo mat and roll it away from you. Make sure that the food tightens as you roll. Don't roll too tightly though or the fillings will fall out.
Unfold the bamboo carefully, making sure the rolled food does not break. Place the rolled sushi in a cutting board and slice it evenly to several pieces. Serve it with soy sauce dip on the side.
About the Author
For more information on Sushi Knives and Sushi Platesplease visit our website.