Thread: sashimi grade knife

Ok-checked for past posts and didn't find anything. Anyone have any suggestions where to find a sashimi grade knife. Also any suggestions of what to look for etc...thanks in advance.

Shun Pro Yanagiba knife in any length you like.

KAI USA : Shun Search Results

it's just like a car - you need a budget

- chuck

This is what I normally use

Originally Posted by carendt242

it's just like a car - you need a budget

- chuck

2-3 hundred.

Originally Posted by Rated///M

This is what I normally use

I like the way you think but would be difficult to wield in the kitchen without peeps freakin!

Originally Posted by PASSMORE

I spend more on my 3 way sharpening stone than my knives...

A very important point, pun intended. You don't necessarily need a 100% carbon steel, single-edged blade (real deal sushi knives only have one side of an edge sharpened which allows for greater precision) that requires a wet stone before every use.

Honestly, a middle of the road alloy knife will probably be much easier to maintain and hold an edge longer than a higher-end knife that requires per-use attention. Will it be minutely as precise? Probably not, but the learning curve will be minimal.

when we having some sushi???

Global 12-in. Professional Sashimi Knife - Global Japanese Knives

Globals are great knives also.

Kershaw Shun Shun Pro 2 12-in. Yanagiba Slicing Knife - Kershaw Shun Japanese Knives

Shun as stated above.

check out some of the ceramic knives. Apparently they stay razor sharp significantly longer. Also real cool to be cutting stuff with "ceramics"

I have Henkels, Wusthof, and one Shun. My Shun is downright amazing. Get yourself a nice wetstone too, getting a knife is the first part, keeping it super sharp is the next.....