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TOPIC: Need recommendation for sushi knife

Need recommendation for sushi knife 9 months 2 weeks ago #14789

  • razoredgeknives
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EamonMcGowan wrote:
Mark, I must say you have some amazing knives! I checked them out at CKTG and they are beautiful! I personally really like the Takeda. His customs are more like artwork! I know I'm a beginner and should take baby steps, but I want to jump in with both feet!

I know what you mean Eamon... Makes me want to buy some of these myself and be a chef just so I can cut things all day... :-) that can't be a good sign!
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Need recommendation for sushi knife 9 months 2 weeks ago #14791

  • LeoBarr
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When I started to sharpen knives for other people I realised that I needed to get certain knives to learn to sharpen I did not want to learn on customers knives.
The two principle knives I bought was a Shun Sanoku to represent Japanese knives knowing very little about them at the time and the other was a ceramic knife .
I have to thank my Shun for the interest it sparked in Japanese knives . a friend gave me a second hand Seki made Yanagi then a chef asked me to repair a Mac knife which had a good half inch chip in the middle of the blade I got to keep that since it took hours to repair and it was a knife he had acquired so he let me keep it.
Since then I have bought four other Japanese knives the most recent been an Honyaki which are the best type of Japanese knives made by master blade smiths using the same techniques as those for a samurai sword.
Apart from having an assortment of Japanese knives it has enabled my confidence in sharpening them . The most complicated been the Deba which is single sided but since it is used to cut up big fish and part bones ( not cut them) the blade has different cutting bevels along its length the handle end of the knife has a shallower angle than the rest of the blade and is sharpened on both sides . So the Deba is urioshi sharpened on the concave side then sharpened around 30* on the chisel side and then near the handle say the last 1/4 at and angle around 25*on both sides (so total 50*)since this is the part of the blade used to remove the fishes head it is done by resting it on the neck with arms straight and then the upper body weight is used to push cut through the vertibrae which is why the angle is greater to make this part of the blade more robust .
So this is why for me it has been a way to learn which way these knives should be sharpened.; plus I guess I am a knife nut!
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Need recommendation for sushi knife 9 months 2 weeks ago #14800

  • mark76
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EamonMcGowan wrote:
Mark, I must say you have some amazing knives! I checked them out at CKTG and they are beautiful! I personally really like the Takeda. His customs are more like artwork! I know I'm a beginner and should take baby steps, but I want to jump in with both feet!

Thanks Eamon! I'll try to post some pics next weekend.
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