hey guys n gals
i wanna get a Yanagi knife and learn to cut my own sushi
but i know nothing about Yanagi's
and especially i know nothing about what steel to go for. i'm sure it will need to be a carbon knife, and i've only ever had stainless knives, so i also need to learn how to look after this type of steel as well.
would probably lean towards a masamoto or a konosuke, but open to anything.
i'm thinking probably either a 240mm or a 270mm. i have a western handled 240mm suji which i love, but i know the blades are shorter on Wa handles cause they measure from the top of the handle to the tip of the blade rather than the length of the blade, so a 270mm wa is probably closer blade length wise to a 240mm western handle.
does anyone have any advice on brands and steels to go for?
if anyone has any good video links to share as well i would love to see them! just been staring at this video on youtube with a guy making nigiri - its pretty slow but really hypnotic.... http://youtu.be/_ZwwKOzpt2I