I’m trying to improve my amateur attempts at making sushi and would appreciate any help selecting the type, length, and brand of knife. Many suggest a Yanagi that’s at least 270mm long, but I’m a bit confused about how a single bevel blade works and whether I need such a long length.
I’m trying to replicate two cuts; one involves slicing the fish from left to right into thick pieces and the other slices the fish from right to left into thinner pieces. I don’t understand how a single sided knife can do both cuts. Am I wrong to assume that a single sided knife cuts better in one direction and worse in other?
My fishmonger breaks down the fish to where I’m only slicing off bite size pieces. What would be the shortest recommend length?
Are Yanagi as versatile as a Sujihiki for slicing roast beef, hams, etc.?