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TOPIC: Need recommendation for sushi knife

Need recommendation for sushi knife 10 months 1 week ago #14737

  • LeoBarr
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I think I would go for either the first or the last one the last is stainless so it is probable more practical . You should be able to sharpen it nicely on the WE at something like 16* maybe once in say three sharpenings it will be necessary to thin the profile they work best thin . Perhaps even take a photo of the section so you will have that as a reference for knowing when it should be thinned the cutting bevel should be very small around or less than 1/32 of an inch.
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Need recommendation for sushi knife 10 months 1 week ago #14738

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I would choose the last one the Richmond it's stainless try to keep the knife good and thin when you sharpen it the cutting bevel should be no wider than 1/32 of an inch so thin it every so often & possible take a picture of the blade looking from the point to the handle so you can keep a similar thinness to it .
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Need recommendation for sushi knife 10 months 1 week ago #14739

  • razoredgeknives
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LeoBarr wrote:
I think I would go for either the first or the last one the last is stainless so it is probable more practical . You should be able to sharpen it nicely on the WE at something like 16* maybe once in say three sharpenings it will be necessary to thin the profile they work best thin . Perhaps even take a photo of the section so you will have that as a reference for knowing when it should be thinned the cutting bevel should be very small around or less than 1/32 of an inch.

But some of these have to be sharpened on a bench water stone, right? That way they can be zero ground?
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Need recommendation for sushi knife 10 months 1 week ago #14740

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That does not matter you have the low angle adapter so you can keep it thin with that and I would sharpen the cutting bevel at 15* just keep that bevel good and narrow when it is really narrow it really does not make any difference whether it is a v bevel or convex just keep it small.
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Need recommendation for sushi knife 10 months 1 week ago #14741

  • razoredgeknives
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So what did you mean by this?LeoBarr wrote:
Bear in mind a single sided blade should be Uraoshi sharpened which is done flat with leading edge strokes on a 1000-5000 grit bench stone .
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Need recommendation for sushi knife 10 months 1 week ago #14742

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The Richmond is a normal bevel knife.
The yanagi , Debas etc are sharpened like a chisel & the flat side Uri is concave so to help clean slicing and to remove the burr it I urioshi sharpened as in flat on the stone and polished on fine grit so as to glide easily through the fish or whatever it is slicing this sharpening is done with the cutting edge leading as it is pushed over the stone then the blade is lifted off on the return stroke most knives of this type are left for the owner to do the urioshi sharpening but it has to be done at the end of each sharpening to remove the burr people often do not bother working much on the flat side but the advantage is a super smooth blade an it leaves a great finish on the fish flesh where as if it is not done the fish slices will not look as good nor will the knife perform so well.
Rest assured the Richmond is not this type since if it was it would say if it was for left or right handed people.
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Need recommendation for sushi knife 10 months 1 week ago #14743

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What about the Moritaka? It looks like one of the reviews says it is for right handed users...
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Need recommendation for sushi knife 10 months 1 week ago #14744

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It does not look like it unless the cutting bevel is 70/30 but if it is it would have been sharpened for a right handed person . It is a very good looking knife I think the Richmond would be a better bet for more of a beginner for two reasons firstly it is stainless and probable a little less brittle the other knife requires more care and will chip more easily if misused plus it will need camellia oil on it when not in use since I think it is not stain resistant. Another thing is the whole section of the Richmond is thin like a Victorinox so it will not need thinning very often .
So I think that is the best knife for her it is light and pretty much an all rounder it's a great Japanese starter knife and the price is very good and it will be easy to sharpen on the WE. I think that just about covers it all.
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Need recommendation for sushi knife 10 months 1 week ago #14745

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Thanks Leo, you've been a huge help and you supported your position on the Richmond very well. That is the knife I will recommend :-)
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Need recommendation for sushi knife 10 months 1 week ago #14746

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De nada
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