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Knife advice needed !!!

post #1 of 3
Thread Starter 

Hello guys!

About a month ago I got a job as Sushi-Women in a High End Sushi Restaurant. They provide us with some Sashimi and Deba knives but I’m entirely pleased with them. I was wondering if you guys had any recommendation where to buy (Wether it's online or a "physical" boutique) a nice knife kit that I could bring to work. I mainly work with vegetables, sushi rolls and sashimi. I also prepare the fish, remove the skin, prepare the sashimi’s etc. I was expecting to spend about 100$-175$ is that reasonable? I work full time, so I need something that can survive a lot of work and use!

Thank you!

post #2 of 3
Sashimi knife being yanagiba? I'd say it depends on your knife skills. I know people have been successful with a 210 sujihiki as their main knife during service. There is a knuckle clearance issue and I wouldn't use it for hard stuff like carrots. My advice is a 210 gyuto or sujihiki for the line, depending on your skills and preference. Learn to sharpen the provided deba and yanagiba and it will make your life much easier.
Edited by MillionsKnives - 7/22/14 at 5:50am
post #3 of 3
I'm assuming by vegatables you are talking about garnish things since you're at a sushi place. If you're talking about massive prep, then probably a longer gyuto. It depends on workspace though. If you have a small cuttingboard/work area then sometimes you can't use the big knife.
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