Sushi and sashimi knives

Which knife for sushi?

"Sushi" means "bite" in Japanese. It's probably the best-known Japanese dish in the West. Traditional sushi consists of a small ball of vinegared rice topped with a slice of raw fish. Sushi-making is a true art in Japan. Japanese sushimans can even attend a specialized sushi school. Today, in countries other than that of the Rising Sun, the term sushi also encompasses maki, a roll of rice surrounded by a sheet of nori seaweed, or temaki, a cone of seaweed surrounded by delicious ingredients such as fish roe(tobiko) and crunchy crudités. Western variants have also appeared, such as the popular Californian sushi, developed by Japanese chefs in Los Angeles, or sushi with fromage frais or foie-gras! To make maki or california sushi, you first create a sushi roll, which you then cut up. A sushi knife must therefore be able to cut the fish, rice and nori seaweed with great efficiency, and above all without damaging the appearance of the sushi. Raw fish is a delicate dish, and the knife used must be able to cut precisely without damaging the fragile food. The sushi knife or"yanagiba" is the emblematic knife of sushi masters.

How do I choose my Yanagiba?

Yanagiba knives come in a wide range of blade sizes and handle shapes. The sushi knife is a highly technical knife that deserves careful selection. Its blade can measure between 20 and 30cm, with a pointed tip and a bevelled edge to better penetrate the flesh of the raw fish. In Japan, professional expertise is required to make this particular blade. Beware of false, more or less inexpensive denominations that won't be as effective as a handcrafted yanagiba designed by a true master blacksmith. When choosing a sushi knife, consider, for example, the size of the blade according to the length of the fish you wish to cut. Bear in mind that the longer the blade, the easier it will be to lift a fish fillet. The thickness of the blade should also be taken into account: a thin blade will give you greater precision and therefore less risk of tearing the flesh of the fish. Finally, pay particular attention to the curvature of the blade, which will prevent the knife from sticking to the fish, thus facilitating careful cutting. A slightly concave blade prevents the rice from sticking too much to the blade.