In Japan, preparing sushi is an art in the kitchen. Becoming a sushi master is a consecration for a chef. This title testifies to a deep mastery. Choose the fish, the nori and the vegetables. Then, cut them, prepare them and finally serve them.
As with sashimi and fish preparation, the success of sushi depends on the use of a Japanese knife adapted to this dish. A clean cut, obtained in a single pass of the blade. The Japanese Yanagiba, Kiritsuke or Deba knives meet the requirements of cutting fish. Nakiri knives for vegetables and Santoku complete the range of Japanese knives used by a sushi master.
The sharpness of Japanese knives: unrivaled qualities for preparing sushi
In Japan, the shape of knife blades meets the requirements of cutting a specific group of ingredients: meat, fish, vegetables.
The Japanese knife: a blade adapted to each use in the kitchen
The traditional manufacture of a Japanese knife blade is based on ancestral know-how. Artisanal forging work 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 have a long, thin, pointed blade. This type of blade can be used to fillet 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 found in Japanese meat knives. The chef uses a Honesuki knife to fillet meat and a boning knife to separate flesh and bones.
To cut sushi or sashimi, the blade must be exceptionally sharp. Success lies in the single pass of the blade to avoid crushing the flesh of the fish or the ingredients of the sushi roll. Very often, the success of sushi preparation depends on the quality of the sushi knife .
The art of cutting sushi with a Japanese knife
Cutting a fish for sushi follows a precise methodology in Japan. As with sashimi, it involves removing the fillets from the chosen fish. For this cutting, the Japanese chef uses a sushi knife equipped with a blade of 17 to 30 cm.
The chef lays the knife down, then positions the rear base of its cutting edge at the high end of the fish. Finally, the chef executes the cut by pulling the knife towards him diagonally. For this type of use, the body is placed at 45 ° to the cutting board.
Finally, each fillet is cut into a new 1 to 2 cm slice. Then, this is in turn cut into strips of fish. To slice successfully, use a Japanese Santoku type knife or a chef's knife. Press the tip of the Santoku blade on the top of the piece to be cut. Then slide the edge downward.
Japanese knives used for preparing sushi in Japan
In Japan, the sushi master has a range of knives adapted to each stage 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 Yanagiba blade has a beveled edge. This asymmetry produces slices with a rougher side. The latter 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 cutting edge. The blade of the Kiritsuke is symmetrical. This sushi knife is therefore suitable for a right-handed or left-handed chef. The Kiritsuke is reminiscent of the katana sword of medieval Japan.
The Deba knife completes this range of Japanese knives. It facilitates the cutting of hard parts of fish. Finally, the Santoku or chef's knife contributes to the final cutting of fish strips.
Maison Damas, the online store for Japanese sushi knives
Maison Damas perpetuates the traditional manufacturing 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 cutting edge. A stainless steel core is assembled between the layers of Damascus steel to guarantee the longevity of the knives. Each Maison Damas blade is guaranteed for life.
Order your professional sushi knife in our online shop. And enjoy a remarkable blade sharpness to prepare your sushi. The efficiency of our Japanese knives is combined with the elegant design of their blade and handle. The Damascus steel blade has very beautiful moiré patterns. And, depending on the knives, the blade is hammered: a testimony to the work of Damascus steel in forging.
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 a great price. Think about the essential accessories for Japanese knives: sharpening stones to maintain the legendary sharpness. And of course a wall bracket to store your knives, and a chef's apron.
