Question by Brian W: sushi knives for a chef?
Okay, i don't want to sound picky but i am a chef at a high end restaurant and am very picky about my knives. Currently i have a hand made cleaver made in china and the rest i use shun classic. i know that they are available in a lot of places but i absolutely love them for the everyday use in my kitchen. i used one and sold my wustof set to a friend and bought myself the 10' chef, 6' wide santoku, 9' serrated, and 4' paring knives. these have been great for every use i have ever had...until now.
i would like to start doing some sushi and need to purchase a new knife. as much as i love it, my chef knife will not do the trick here. i need something that can filet whole fish as well as cut perfect slices. i will be butchering big fish (such as halibut) that will require a 300mm knife (11.7'). i do not want to spend the money (about 1000 dollars) unless it can do all this with a right handed bevel. if it can i have no problem dropping the money. i would like to have something made for me from a master knife maker and know it will cost a bit i also believe it can be worth every penny. due to the fact that i am still new to sashimi but have great knife skills, i need to get something that will be useful for both these situations.
please help me with my questions
1. will a single bevel knife filet a large, whole, bone-in fish??
2. what kind of handmade knives are best for someone like myself??
3. are there any websites i can look into for this information??
(please do not reply if you are not experienced with sushi knives and i do not want to hear about global knives thanks)
Answer by B
Try a Kyocera ceramic sushi knife. You really have to try different knives in order to find the one that fits your hand and style of cutting the best. Also, don't dismiss Global knives. The best Global knives are not even sold outside of Japan.
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