In Japan, the preparation of sushi is considered an art in cooking. Becoming a sushi master represents a consecration for a chef. This title reflects a deep mastery. Choosing the fish, the nori, and the vegetables. Then, cutting them, trimming them, and finally serving them.
As with sashimi and fish preparation, the success of sushi relies on the use of a Japanese knife suited to this dish. A clean cut, achieved in a single stroke of the blade. Japanese knives like Yanagiba, Kiritsuke, or Deba meet the requirements of fish cutting. Nakiri knives for vegetables and Santoku complete the range of Japanese knives used by a sushi master.
The sharpness of Japanese knives: unparalleled qualities for preparing sushi
In Japan, the shape of knife blades meets the demands of cutting a specific group of ingredients: meat, fish, vegetables.
The Japanese knife: a blade adapted to each use in cooking
The traditional fabrication of a Japanese knife blade relies on ancestral know-how. An artisanal work in forging perpetuated by Maison Damas. The steel blade of Japanese knives is designed to adapt to the texture of the ingredients to be cut.
Japanese fish knives thus have a long, thin, and pointed blade. This type of blade allows for filleting fish of all sizes. But to cut the fins or heads of a fish, a professional Japanese chef uses a Deba knife with a small triangular blade. These characteristics are also found with Japanese meat knives. The chef uses a Honesuki knife for filleting meat and a boning knife to separate flesh and bone.
To cut sushi or sashimi, the sharpness of the blade must be exceptional. Success lies in a single stroke of the blade to avoid crushing the fish's flesh or the ingredients of the sushi roll. Often, the success of sushi preparation depends on the quality of the sushi knife.
The art of cutting sushi with a Japanese knife
The cutting of a fish for sushi follows a precise methodology in Japan. As with sashimi, it involves filleting the chosen fish. For this cut, the Japanese chef uses a sushi knife equipped with a blade of 17 to 30 cm.
The chef lays the knife flat, then positions the rear base of its edge at the top end of the fish. Finally, the chef executes the cut by pulling the knife towards himself diagonally. For this type of use, the body is positioned at 45° to the cutting board.
Finally, each fillet is cut into a new slice of 1 to 2 cm. Then, this is in turn cut into fish strips. To cut successfully, use a Japanese Santoku knife or a chef's knife. Press the tip of the Santoku blade on top of the piece to be cut. Then slide the edge down.
Japanese knives used for sushi preparation in Japan
In Japan, the sushi master has a range of knives adapted to each step of sushi preparation. The Yanagiba knife is certainly the most famous sushi knife in Japan. The name Yanagiba means willow leaf in Japanese. Like the shape of its blade: long, thin, and pointed.
The blade of the Yanagiba has a beveled edge. This asymmetry produces slices with a rougher side. This allows the fish to stick to the sushi rice. Due to its asymmetrical blade, the Yanagiba is traditionally used by a right-handed chef.
The Kiritsuke knife also has a long blade with a formidable edge. The blade of the Kiritsuke is symmetrical. This sushi knife is therefore suitable for a right-handed or left-handed chef. The Kiritsuke resembles the katana sword of medieval Japan.
The Deba knife completes this range of Japanese knives. It facilitates the cutting of the hard parts of fish. Finally, the Santoku or the chef's knife contributes to the final cutting of the fish strips.
Maison Damas, the online store for Japanese sushi knives
Maison Damas perpetuates the traditional manufacture of Japanese knives. The blade of our knives is composed of 45 to 67 layers of Damascus steel. A carbon steel with exceptional hardness. This type of manufacturing produces a remarkable edge. A stainless steel core is assembled between the layers of Damascus steel to ensure the longevity of the knives. Each Maison Damas blade is guaranteed for life.
Order your professional sushi knife in our online store. And enjoy a remarkable blade edge for preparing your sushi. The efficiency of our Japanese knives combines with the elegant design of their blade and handle. The Damascus steel blade features moiré patterns of great beauty. And, depending on the knives, the blade is hammered: a testament to the work of Damascus steel in forging.
The Japanese knives from Maison Damas are sold individually or in sets. The opportunity to order your Kiritsuke knife with a Santoku or a chef's knife at an advantageous price. Think about the essential accessories for Japanese knives: sharpening stones to maintain the legendary edge. And of course, a wall mount to store your knives, and a chef's apron.
