In Japan, preparing sushi is an art in the kitchen. Becoming a sushi master represents a consecration for a chef. This title testifies to a profound mastery. Select fish, nori and vegetables. Then cut, trim and serve.
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 stroke of the blade. Yanagiba, Kiritsuke or Deba Japanese knives meet the demands 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: unbeatable qualities for preparing sushi
In Japan, knife blades are shaped to meet the requirements of cutting a specific group of ingredients: meat, fish, vegetables.
Japanese knives: the right blade for every kitchen application
The traditional manufacture of a Japanese knife blade is based on ancestral know-how. This artisanal forging process is 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 feature a long, fine, pointed blade. This type of blade is ideal 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. 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 and bone.
When cutting sushi or sashimi, the sharpness of the blade must be exceptional. Success lies in the single pass of the blade to avoid crushing the flesh of the fish or the ingredients of the sushi roll. The success of sushi preparation often 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, it involves lifting the fillets of the chosen fish. To do this, the Japanese chef uses a sushi knife with a 17-30 cm blade.
The chef lays the knife down, then positions the rear base of its cutting edge at the upper end of the fish. Finally, the chef performs the cut by pulling the knife diagonally towards 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. This, in turn, is cut into fish strips. To slice successfully, use a Santoku-type Japanese knife or a chef's knife. Press the tip of the Santoku blade against the top of the piece to be sliced. Then slide the cutting edge downwards.
Japanese knives used to prepare sushi in Japan
In Japan, the sushi master has a range of knives to suit every stage of sushi preparation. The Yanagiba knife is certainly Japan's most famous sushi knife. 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 allows the fish to stick 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, razor-sharp blade. The Kiritsuke blade is symmetrical. This makes this sushi knife suitable for right- or left-handed chefs. The Kiritsuke is reminiscent of the katana sword of medieval Japan.
The Deba knife completes this range of Japanese knives. It facilitates cutting of the hard parts of fish. Finally, the Santoku or chef's knife contributes to the final cutting of fish strips.
Maison Damasthe 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 of 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. Every Maison Damas blade is guaranteed for life.
Order your professional sushi knife from our online store. And enjoy a remarkable blade edge when preparing your sushi. The efficiency of our Japanese knives is matched by the elegant design of their blade and handle. The Damascus steel blade features beautiful moiré patterns. And, depending on the knife, the blade is hammered: a testament to the workmanship of Damascus steel in the forge.
Japanese knives from Maison Damas are sold individually or in sets. The opportunity to order your Kiritsuke knife with a Santoku or chef's knife at a great price. Don't forget the essential accessories for Japanese knives: sharpening stones to maintain that legendary sharpness. And, of course, a wall-mounted knife rack and chef's apron.
