In Japan, sushi preparation is considered an art in the kitchen. Becoming a sushi master is a true distinction for a chef. This title reflects deep 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 task. A clean cut, achieved in a single pass of the blade. Yanagiba, Kiritsuke, or Deba Japanese knives meet the demands 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 meets the demands of cutting specific groups of ingredients: meat, fish, vegetables.
The Japanese knife: a blade suited to every kitchen use
The traditional making of a Japanese knife blade is based on ancestral know-how. A craft forge tradition upheld 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 therefore have 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. The same characteristics are 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 sushi or sashimi, the blade must be exceptionally sharp. Success lies in a single pass of the blade to avoid crushing the fish flesh or the ingredients in the sushi roll. More often than not, the success of 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 method in Japan. As with sashimi, the goal is to fillet the chosen fish. For this cut, the Japanese chef uses a sushi knife equipped with a 17 to 30 cm blade.
The chef lays the knife flat, then positions the rear base of its edge at the upper end of the fish. Finally, the chef carries out the cut by drawing 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 slice of 1 to 2 cm. Then, this slice is in turn cut into fish strips. To slice successfully, use a Japanese Santoku knife or a chef knife. Rest the tip of the Santoku blade on the top of the piece to be cut. Then slide the 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. 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 latter side 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 recalls the katana sword of medieval Japan.
The Deba knife completes this range of Japanese knives. It makes it easier to cut the tougher parts of fish. Finally, the Santoku or the chef knife help with the final cutting of the fish slices.
Maison Damas, the online store for Japanese sushi knives
Maison Damas continues the traditional making 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. Every Maison Damas blade is guaranteed for life.
Order your professional sushi knife from our online store. And enjoy remarkable blade sharpness for preparing your sushi. The efficiency of our Japanese knives goes hand in hand with the elegant design of their blade and handle. The Damascus steel blade features beautiful moiré patterns. And, depending on the knives, the blade is hammered: a testament to the forge work of Damascus steel.
The Japanese knives from Maison Damas are sold individually or in sets. The perfect opportunity to order your Kiritsuke knife with a Santoku or a chef knife at a great price. Consider the essential accessories for Japanese knives: sharpening stones to preserve the legendary sharpness. And of course a wall mount to store your knives, and a chef apron.
