Deba, Yanagiba and Ajikiri sushi knives.

Japanese dishes are varied and popular all over the world, from Europe to Asia to America. And to process and thinly slice fish fillets, you need specialized sushi knives - tools with which the sushi chef in the kitchen is able to recreate the best dishes from all over Japan.

Sushi knives: features and characteristics

Chefs for the preparation of sushi involve a wide range of tools, among which the sushi knife stands out most clearly. In the home kitchen it can be presented in a single instance, while the professional, fine slicing of fish fillets, seafood and vegetables will require the use of several blades at once.
Sushi knives have a list of distinctive features and characteristics:
The cutting edge has a higher level of sharpness to ensure an easy and fast cut in a single movement;
The material is highly durable, from 60 HRC, which extends the re-sharpening time;
The blade's sharpening angle is minimal, allowing for extra sharpness and easy product cutting;
The ergonomic handle makes it easier to hold the tool in your hands without feeling tired.
The main difference between sushi knives and others is the ability to conveniently, quickly and effortlessly slice vegetables, provide thin slices from fish and divide rolls into portions without ruining their appearance.

Popular varieties of sushi knives

Traditionally, chefs in Japanese cuisine wield a wide arsenal of knives designed to handle fish and seafood. Among them are several variations of the classic Deba, as well as more specialized solutions - Daketsu, Ikasaki, Kaimuki, Kaisaki, Sakekiri and others, but we'll talk about the three most relevant options.
Sushi knives can come in the following varieties:

1. Deba: distinguished by its massive, heavy construction, it is a Japanese variety of axe. Deba has a wide shank and a weighty handle, and is used for fish cutting. It is especially good at quickly separating the fish head from the carcass. It has a single-sided sharpening, and can also be used to work with products other than chopping bird bones.
2. Yanagiba: One of the most popular sushi knives. In Japanese, the name translates to "willow leaf," which characterizes the long, sharp shape of the blade. Yanagiba was originally designed to handle fish fillets, but chefs in Japan use it as an all-purpose knife. It is sharpened on one side of the blade for a smooth, clean cut.
3. Ajikiri: A traditional sushi knife that is used for cutting small fish. In Japanese, the name of the knife translates to "mackerel. Ajikiri can also be used for meat products and vegetables. Characterized by a one-sided type of sharpening and a small blade.

If you want to buy a sushi knife, but are not sure which one is right for you - pay attention to our presented three popular solutions. Their use is possible both in the kitchen at home and during the preparation of sushi and sashimi in restaurants and fast food chains.

Buy Japanese knives for sushi in Ukraine

Online store OsakaHamono - a place where you can order quality kitchen tools and accessories at an affordable price.
We offer high quality sushi knives created from shirogami or aogami - the most common types of kitchen steel.
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