In Japan, sushi preparation is considered a culinary art. Becoming a sushi master is a true achievement for a chef. This title reflects a profound level of mastery. Choosing the fish, nori, and vegetables. Then, cutting, trimming, and finally serving them.
As with sashimi and fish preparation, the success of sushi depends on using a Japanese knife suited to the dish. A clean cut, achieved in a single stroke of the blade. Japanese Yanagiba, Kiritsuke, or Deba knives meet the requirements of fish cutting. Nakiri knives for vegetables and Santoku knives complete the range of Japanese knives used by a sushi master.
The edge of Japanese knives: unmatched qualities for preparing sushi
In Japan, the shape of knife blades is designed to meet the demands of cutting a specific group of ingredients: meat, fish, vegetables.
The Japanese knife: a blade suited to every kitchen task
The traditional making of a Japanese knife blade is based on ancestral craftsmanship. A forge-based artisanal skill passed down by Maison Damas. The steel blade of Japanese knives is designed to adapt to the texture of the ingredients being cut.
Japanese fish knives therefore feature a long, thin, pointed blade. This type of blade makes it possible to fillet fish of all sizes. But to cut fins or the head of a fish, a professional Japanese chef uses a Deba knife with a small triangular blade. These features are also found in Japanese meat knives. The chef uses a Honesuki knife to fillet meat and a boning knife to separate flesh from bone.
To cut a sushi or sashimi, the sharpness of the blade must be exceptional. Success depends on a single stroke of the blade to avoid crushing the fish flesh or the ingredients in the sushi roll. More often than not, successful sushi preparation depends on the quality of the sushi knife.
The art of cutting sushi with a Japanese knife
Cutting fish for sushi follows a precise methodology in Japan. As with sashimi, the goal is to fillet the chosen fish. For this cut, the Japanese chef uses a sushi knife fitted with a 17 to 30 cm blade.
The chef lays the knife down, then places the rear base of the edge at the upper end of the fish. Finally, the chef performs the cut by pulling the knife diagonally toward himself. For this type of use, the body is positioned at 45° to the cutting board.
Finally, each fillet is cut into a new 1 to 2 cm slice. It is then cut again into fish strips. To slice successfully, use a Japanese Santoku knife or a chef knife. Place the tip of the Santoku blade on the top of the piece to be cut. Then slide the cutting edge downward.
Japanese knives used for sushi preparation in Japan
In Japan, the sushi master has a range of knives suited 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. Just 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. This allows the fish to adhere to the sushi rice. Because of 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 Kiritsuke blade is symmetrical. This sushi knife is therefore suitable for a right-handed or left-handed chef. The Kiritsuke evokes the katana sword of medieval Japan.
The Deba knife completes this range of Japanese knives. It makes it easier to cut through the tough parts of fish. Finally, the Santoku or chef knife help with the final cutting of fish strips.
Maison Damas, the online store for Japanese sushi knives
Maison Damas continues the traditional crafting of Japanese knives. The blade of our knives is made of 45 to 67 layers of Damascus steel. A carbon steel with exceptional hardness. This type of craftsmanship produces remarkable sharpness. A stainless steel core is assembled between the layers of Damascus steel to ensure the knives' longevity. Each Maison Damas blade is guaranteed for life.
Order your professional sushi knife from our online store. And enjoy remarkable blade sharpness to prepare your sushi. The performance of our Japanese knives is combined with the elegant design of their blade and handle. The Damascus steel blade features beautifully moiré patterns. And, depending on the knife, the blade is hammered: a testament to the hand-forged work of Damascus steel.
The Japanese knives from Maison Damas are sold individually or as a set. It is an opportunity to order your Kiritsuke knife with a Santoku or a chef knife at an advantageous price. Consider the essential accessories for Japanese knives: sharpening stones to maintain the legendary edge. And of course, a wall mount for storing your knives, and a chef apron.
