Since I have yet to actually learn the skills of how to prepare sushi, and since this is a blog mostly about the home, I’ll just go over the supplies of what is needed to start, as well as what I know about selecting the best fish. For this first edition, I’m going to talk about Sushi Knives / Sushi Knife.”Traditionally, a sushi knife would be made of an incredibly high-quality carbon steel, the same type used in the forging of katana, traditional Japanese swords. The average sushi knife one would find in a modern kitchen does not use such high-quality materials, instead using top-end stainless steel. The best modern sushi knives still rely on steel with a high carbon content.
The other large difference between a sushi knife and the average Western knife is the way in which it is sharpened. While nearly all Western knives are sharpened on both edges of the blade, a professional sushi knife is sharpened on only one edge, a style known as kataba. For right-handed knives, this is the right edge, and for the rarer knives made for left-handed cooks, the left edge is sharpened instead. Having only one edge of the knife sharpened allows for cleaner cuts and more precision, but learning to use only one edge is more difficult and takes many beginners some time to master.”
Sushi making can be simple if you know everything you need to know. I’m planning to take a class in the near future, so if you stick around, I’ll be sure to post again as I continue my path toward becoming a sushi master.
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