Key facts about sushi knife

Sushi Sushi knives cutting tools are designed specifically for production. They are usually made of carbon steel of high quality. This is the same type, a "Katana", a traditional Japanese sword used. The knives are now more affordable sushi in stainless steel. A sushi knife is sharp distinction to be settled with a knife western. blade of the knife sharpened on both edges of the West. A SushiDiameter, on the other hand, has only one end sharpened. This style is known as "Katabates.

Because at one end to a single head, it takes a lot of precision to cut the perfect sushi and other Japanese food. For this reason, there is a different knife for left-handers. Finally, cut the sushi knife creates a clean cut, because the food just kept sharp at the end. Making sushi is an art. Caring for a sushi knifeBelow are some simple guidelines.

Before it, a sushi knife sharpening ever. A knife worn crush a Maki. A sharp knife requires less pressure to cut a Sushi.

When cutting "maki", make sure that the blade of his knife is not wet. It 'sure to generate cuts. It is recommended that the first tip of the blade in water. Raise the blade so that it points upward, and then touch the water to flow onto the table so far to deal with.different types of sushi knife in a specific section used to be there.

Slices of sashimi, there are three common knife used. First, the Yanagi. It seems very similar to the Western kitchen knife. This is mainly used for fish. The second is the hiki Fugu. This is generally used for filleting. The ball is the most common fish to be filleted. The third is called sashimi knife Yanagi ba. And 'long, thin leaves that can cut moremeat hard as the octopus or squid.

Some fish can be very large, like a tuna. For this type, there are special services heavy knife. It can measure about 6 feet long, and is very sharp blades.

Another sushi knife is a common bocho Deba. This looks like a knife used by Western, and is wider than a Yanagi. Deba bocho for cutting thick flesh of large fish designed. This can also cut the beef and chicken useful.

Next in the popularLine sushi knife is unagisaki Hoch. This is used to fillet fish, like eels. He has developed a sharp point designed to remove the heads of the eels. The body is like a square and used to cut the meat later.

Said Schneider vegetables, there are two sushi knife is usually used. First, the bocho Usuba. And the other is the bocho Nakiri. Because of their unique function straight edge, both blades cut the vegetables veryeasily without pinching the blade.

The thin blade cuts clean and precise without damaging the vegetables. Bocho So what is the difference between the two knives? The Usuba has only one sharp edge. bocho Nakiri has sharpened on both sides.

For those who love Japanese food like sushi, you have that sushi is a part of the fun. Be sure to get sushi knife and durable.

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