The production of the Suzy knives was from the third century BC. To this day these are chef’s knifean important ingredient in traditional and modern kitchens. They are still partly made by hand. Susi knives have a noble and timeless design. Because of their long shelf life, they can often be used to prepare their food for a lifetime. If you want to buy a Japanese knife, it is important to pay attention to a few points.

What am Sushi knife so special
The peculiarities of this knife lie in the corresponding condition of the handle and the blade. Compared to classic knives, the blade is made of a folded and hard steel, which produces good cutting capabilities. That does however Sushi knife also more sensitive and brittle. Even the shape of the blade differs depending on the design of classic kitchen knives. The handle of a sushi knife is round. He is perfect in each hand. Often there is also a so-called chestnut handle. The Sushi knife Yanagiba, Yanagi, Sashimi or Japanese filleting are also often used fish knifecalled. In addition to preparing sushi, it is also suitable for filleting fish. This knife has a blade length between 21 and 33 centimeters. It is ground on one side.

advantages
– if that Sushi knife is maintained properly, it keeps very long
– It cuts almost all foods
– it is especially sharp
– it does not weigh much
– with the narrow blade is a fine cut

application
Because the quality of the sushi knife differs enormously from European versions, special differences are also to be considered in the application. So that the risk of injury is reduced, it is important that you are therefore the first to deal with the cutting technique. The cutting takes place horizontally to the corresponding food. To all vitaminsto get the cut should be done smoothly. It is important that Sushi knife only slides with its own weight and without pressure through the clippings. With the wide blade, it is also possible that you transported the cut on it. To make a weighing cut, you support yourself on these wide blades with your finger bones. In order to use the Japanese knife for a long time, a proper cutting surface is required. This is best suited kitchen boards, which are made of wood. On boards made of plastic, glass or stone you should not cut in any case.

materials
Traditionally, sushi knives are made of fairly hard steel for excellent cutting. Japanese quality steel reaches a corresponding degree of hardness of 60 to 66 HRC. In addition, it has a carbon content of about one percent. Moreover, many Japanese knives are made in several layers. Such a multi-layer system prevents the steel from breaking even if the blade is thin. Sushi knives contain a wooden handle. Often, wood species such as gray magnolia, pakka wood, ebony and Japanese yew are used.

Care and storage
The sushi knife is not only sharpening, but also the storageand care important to get the cutting properties. This knife is by no means to be cleaned in a dishwasher. It is best to clean the Japanese knife with hot water after each step. It should never come into contact with steel wool and sharp cleaning agents. If the sushi knife is not used for a long time, it should be oiled with a neutral care or cooking oil. This knife is always completely dry, because it is not rustproof. Fruit should not be cut with it either because the surface is otherwise damaged by the fruit acid. Finally, the sushi knife should be kept in a knife case or block.