Thread: sashimi grade knife

I stand corrected. One of our chefs brought me back a deba and a yanagi from Japan.

Ohhhhh my...

I like...

KNIFE - Toronto Japanese Knives / Sharpening

In Toronto a lot of Chefs are ridiculous with their knives. My old Chef his slicer was $2,600 one knife that did one thing.

shun makes incredible knives,

the wusthoffs are nice but shun is better in my opinion.

just make sure the blade has a good carbon content in order to keep an edge.

get a high quality wet stone when you use quality knives, without the stone good knives suck

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Have been trying to find shuns but no one around here sells them. Maybe I will have to talk to a sushi chef next time I go out. I really want to see how one feels in the hand.