Best sashimi knives according to redditors
We found 76 Reddit comments discussing the best sashimi knives. We ranked the 19 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 76 Reddit comments discussing the best sashimi knives. We ranked the 19 resulting products by number of redditors who mentioned them. Here are the top 20.
http://www.amazon.com/YOSHIHIRO-Shiroko-Kasumi-Yanagi-Sashimi/dp/B006U3PVK0/ref=pd_sim_k_9?ie=UTF8&refRID=1D8G8VY18VN8KVCZ8BME
Traditionally, it would be something along these lines.
I've got the Shun Yanagiba. If I had to do it again, I'd probably get something from Korin, but it's very sharp, has held it's edge well, and with most things, as I get more technique in my nigiri and sashimi cutting, it's getting easier to use.
The knife is well balanced as well.
I'm a sharpening hobbyist too, and also own & use diamond stones (DMT), diamond rods (DMT), ceramic rods, Japanese water stones, the Lansky kits, and the Apex Edge Pro kits. For me, the Apex kit (applied patiently!) gives the closest approximation of a perfect & polished edge.
But in the kitchen I use and love a Chef's Choice "1520 Angle Select" motorized sharpener. It produces a wonderfully sharp (paper test, shave test) edge, either at 15 degrees for Japanese knives, or 20 degrees for German / American knives. It's fast, damn fast: 20 seconds from miserably dull to ninja sharp. The calm, relaxed, 5 minute manual sharpening process is, for me, incompatible with cooking. I prefer to run the knife thru the Chef's Choice and get on with the job ... which probably includes chopping & mincing, activities that dull an edge rather quickly.
Put a Mac knife or a Shun knife thru the Chef's Choice 1520 (at 15 degrees) and slice a tomato: you'll experience scalpel bliss. And, oh by the way, the 1520 can sharpen single bevel Japanese sushi knives ("Yanagi") too. I use it to sharpen this one by Global
I just got a yanagiba the other day. Not because I needed one but because I wanted one. Get off my back okay!?!?
Anyways I picked up a this Yoshihiro off of Amazon because it was cheap but from a well known maker and I get 10% back on Amazon.
So the knife itself is pretty good for what it is. The handle is basic, but it will do. The blade itself appears to be lacquered a bit but is otherwise as expected. One thing I did not expect was that the uraoshi was not ground in so I had to do the that myself and didn't do the best job.
Very good starter for a professional chef or end all be all for someone like me who just wanted to have one. Spending more money is going to get a blade with a better handle and higher overall fit and finish, but I don't see performance significantly improving. From what I can tell the blade shape, profile, and geometry is standard single bevel yanagiba so there really isn't much to improve there.
Overall I'd give it a 7/10.
I actually opted to not get this one and instead decided to get this sashimi knife.
I have no regrets.
> Thank you! So then the reason more traditional japanese sushi knives are single bevel is because they can get them much sharper than the double theoretically if you really know what you are doing?
That's my understanding, yes. Emphasis on theoretically. In practice, I'd say you can get either one of them literally sharp enough to shave with.
> Also, is this the same knife you linked me but $80 on amazon? https://www.amazon.com/Tojiro-DP-Sujihiki-Slicer-10-5/dp/B000UAQOTQ
Looks like it!
> As far as a whetstone I see there are some highly reviewed ones on amazon for $30. Is that what I should get?
I started with some stuff like that, absolutely. Good starting point. King (and others) make some combination stones which are a good bargain - two grits joined together. 1000/6000 is a good medium/fine combination for upkeep of a new knife. If you have some old beat up chipped knives you wanted to bring back to life is where you'd drop down to a coarse ~200-ish grit thing.
> And where the heck do I buy a wooden knife cover? They are also $30 usually?
Chef Knives To Go sells some I think. It can be tricky sometimes finding one that fits a specific type of knife. And you don't really need one, I mean you can put stuff in a knife block. Not a big deal.
On Amazon, wear resistant in budget
d-handle, easier to sharpen but less wear resistant steel, on amazon, in budget
Alright, so for rice cookers I was looking at this. Cheap and has some pretty good reviews. Do you think I should get the 10 cup version or spend a little few bucks extra on the 20 cup? I was also going to get this "Japanese Rice Washing Bowl"
For a bamboo mat how does this look?
For knives, I have a few thin ceramic blades. Do you think will those work well enough?
EDIT: I saw this knife on one of those weekly threads. I think I may spend some money and buy it.
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) https://www.amazon.com/dp/B006U3PVK0/
Something like this.
No you don't need all 4 stones. 1k + 5k or 8k
Ha No Kuromaku Ceramic Whetstone Medium Grit #1000 https://www.amazon.com/dp/B001TPFT0G/
And
Shapton 5000 Grit (Wine) Professional Series Whetstone https://www.amazon.com/dp/B008NPL1U2/
Or
Japanese Whetstone Sharpening Stone Shapton Ceramic Kuromaku #8000 https://www.amazon.com/dp/B002LVZG0U/
Additionally I personally also use this for finish only, which is purely aesthetics
King KDS 1000/6000 Combination Grit Whetstone, New Style for Sharpening Harder Steels https://www.amazon.com/dp/B01BB1ZDVW/
And this for stone cleaning
King Japanese Nagura Stone #8000 https://www.amazon.com/dp/B015X6R792/
This is a guide on how to
https://www.youtube.com/playlist?list=PLEBF55079F53216AB
http://www.amazon.com/gp/aw/d/B000WQ00GQ/ref=redir_mdp_mobile/177-3204922-2774964
I found this one
I found some. I don't know what quality they are, but the pro shop I usually use have these, so thats a vote of confidence.
https://www.amazon.com/Kotobuki-High-Carbon-Left-Handed-Japanese-Sashimi/dp/B0035Y6UV6
Depends on what ingredients you're looking for. If it's things like sushi grade rice/rice vinegar/soy sauce. Those are pretty consistent anywhere you go. T&T, Oceans, Btrust, Yuan Ming, Walmart, Loblaws, are all viable options. If it's something like sushi grade fish, then that is out of my scope. I have been to two different places for fish, specifically Angelo's seafood shop and Costco, both for salmon and I find the quality of the fish to be the same between both places, with Costco being significantly less pricier. The cool part is that Costco removes the salmon skin already so it's even easier to slice. If you're making maki (sushi rolls) seaweed and the rolling mats can be found virtually anywhere. I seen them sold at T&T the other day. Fish eggs are also pretty standard and are usually kept frozen. If you're making California rolls, any I would use Hellman's mayo and the avocados I use are pretty soft for flavour and texture. Imitation crab is also pretty standard anywhere you go.
Edit: You also need a good sushi knife. I got this knife which came from Japan to cut the fish with ease. It's cheap and works wonders. Slices fish like butter. Here's the non-referral link to the knife on Amazon.ca.
Edit 2: Fun fact, there's no such thing as "sushi grade" fish. The term "sushi grade" is more of a marketing gimmick. Most seafood markets will pride themselves on the quality of their fish naming it sushi grade but are simply betting their reputation on how fresh the fish is. In reality, Costco's salmon is my favourite to use as it's super fresh, you can slice it up into freezable portions and make sushi/sashimi whenever you want. Costco offers both farmed fish and wild fish. Farmed fish is fattier which is ideal for sushi and has a lower risk of parasites whereas wild fish is leaner but has a higher risk for parasites. As for cooking, I still prefer farmed salmon over wild salmon because you're sacrificing a tiny bit of flavour for a far softer, juicer fish.
Edit 3: Review YouTube for fish slicing techniques, the way you slice your fish will have a big impact on the eating experience. I generally hold my knife at a 45 degree angle when slicing salmon, perpendicular to the grain (so 90 degrees perpendicular to the grain/fat of the fish.) It makes it easier to bite through the pieces and easier to eat.
Holy crap, sorry for the great wall of text haha.
just find something in your price range on Amazon. I have this knife and for the price, it's not bad at all. Takes a good edge.
some others by that brand:
1
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3
Depends which part of the country asia you're looking to explore. It's a big country, that asia.
That said, i don't remember the last time I had fried rice, but i do love making sushi. For rolls, you need a rolling mat. for nigiri, you just use your hands. Good sharp knife is essential, and I've heard from a sushi chef who uses a $12 yanagiba, which is now 10 bucks.
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You could consider getting a yanagiba for sushi/sashimi, which would work much better than a serrated/chef's knife. As others have mentioned, wetting the knife is essential to prevent sticking.
Your mileage may vary - but I spent a TON of time looking for / drooling over awesome $150+ Shun knives. Considering how frequently I need it I went with this Joyce Chen knife. It's not sexy but it works, has a nice feel, and kept its edge for a while. That said - like any knife you WILL need to have a plan for sharpening it over time.
To me the bare minimum would be:
A sushi rice bowl is called a hangiri. They are cheap on the internet and so can be the sushi knives.
I think keeping it simple and cheap in the beginning is best because you'll probably make a lot of mistakes. Cheap mistakes are easier to live with.
Thank you! So then the reason more traditional japanese sushi knives are single bevel is because they can get them much sharper than the double theoretically if you really know what you are doing?
Also, is this the same knife you linked me but $80 on amazon?
https://www.amazon.com/Tojiro-DP-Sujihiki-Slicer-10-5/dp/B000UAQOTQ
As far as a whetstone I see there are some highly reviewed ones on amazon for $30. Is that what I should get? And where the heck do I buy a wooden knife cover? They are also $30 usually?
He has never used or sharpened a single bevel knife but he is totally the type of person who gets completely immersed in his hobbies and I can guarantee he will want to learn lol. Is it better to maintain the kasumi or to get a better quality stone?
Thank you so much for the suggestions!
Thankfully he is the kind of person who loves a good commitment gift :) I swear I've never met anyone who loved a good hobby as much as this man lol
Edit: Is this the carbon knife you are referring to? https://www.amazon.com/Yoshihiro-Hongasumi-Yanagi-Kiritsuke-Japanese-Rosewood/dp/B07GBJDBNK/ref=sr_1_3?ie=UTF8&qid=1550208184&sr=8-3&keywords=yoshihiro%2Bwhite%2B%232%2Byanagiba&th=1
​
Double edit: To clarify, are you saying that I need all four of those K stones? Or will just one suffice??
Looks pretty good for a first try. To me the key to sushi is getting the rice tasting just right, the rest can be expensive or cheap ingredients but still be great. Also if you buy nori in bulk packages, get one that's resealable and has a moisture absorption packet inside, cause it turns tough and chewy otherwise.
If you plan to continue making sushi, a simple Sashimi/Sushi knife makes things nice. It's angled on only one side and holds a sharp edge, made to glide through sushi rolls and fish easily. Avoid using it on frozen fish or other hard ingredients and it'll last for a long time. A good knife works way better than wetting a regular one and wiping it off every few cuts, but the experts still recommend you do that.
The last tip is to watch lots of youtube videos of professionals and practice which style you like the best.
KNIFE B1G1
68PRO4K2
https://www.amazon.com/dp/B0143VIZE4
"customers must add 2 units to cart, and one will be discounted 100%"
http://www.amazon.com/Shun-Pro-2-Inch-Yanagiba-Knife/dp/B0033AHDEA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1464377438&sr=1-1&keywords=shun+yanagiba+knife
Been needing a new knife for my kitchen, tired of using small steak knives haha.
EDIT: or this one, whichever one you think would be better (:
http://www.amazon.com/Sekizo-Yanagiba-Sashimi-Knife-210mm/dp/B000WQ00GQ
Sekizo.
https://www.amazon.com/Sekizo-Japanese-Stainless-Steel-Sashimi/dp/B01AM40Z1C