【Available on Amazon.com】
Introduction
In the world of sushi chefs, there are unique knives that you will never see in an ordinary household kitchen.
Learning about tools such as the Yanagiba or the Takobiki opens the door to the fascinating culture of sushi.
Here, we introduce 5 professional knives that only sushi chefs use.
You can also find them easily on Amazon.com.
Takobiki Knife (Long Blade for Octopus)
Features: A straight, long blade that allows for clean slicing with a pulling motion.
Why unnecessary at home: It is too long and designed for cutting large fillets or octopus, which rarely happens in ordinary households.
Role for professionals: Essential in Edo-style sushi culture to make beautiful, even cuts.
Yanagiba Knife (The Classic for Sashimi)
Features: The most iconic sushi knife with a long, thin blade for precise sashimi slicing.
Why unnecessary at home: Too specialized for daily cooking.
Role for professionals: Essential for cutting sashimi with smooth surfaces and elegant presentation.
Honekiri Knife (For Cutting Pike Conger Bones)
Features: Specially designed to cut through the countless fine bones of hamo (pike conger).
Why unnecessary at home: Hamo is rarely cooked outside of Japanese professional kitchens.
Role for professionals: Allows chefs to prepare hamo for Kyoto-style cuisine and sushi.
Sushi-kiri Knife (For Cutting Large Sushi Rolls)
Features: Wide and sharp, designed to cut rolled sushi or pressed sushi evenly.
Why unnecessary at home: Large sushi rolls and pressed sushi are not usually made at home.
Role for professionals: Ensures even slices and a clean appearance for presentation.
Extra-long Yanagiba Knife
Features: An oversized version of the Yanagiba, often exceeding 660 mm.
Why unnecessary at home: Extremely large and heavy, not practical for household cooking.
Role for professionals: Used in high-end sushi restaurants for dramatic presentation and special tasks.
Summary
These five knives represent the unique world of sushi craftsmanship.
They are rarely needed at home, but they play an essential role in shaping the beauty and taste of sushi in professional kitchens.
- Takobiki: Straight long blade, ideal for Edo-style sushi.
- Yanagiba: The standard sashimi knife.
- Honekiri: Designed for cutting the fine bones of hamo.
- Sushi-kiri: For dividing large sushi rolls or pressed sushi.
- Extra-long Yanagiba: A specialty knife for dramatic presentation.
👉 If you’re interested in authentic Japanese knives, check them out on Amazon.com.
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