Best KNIFE for SUSHI - Which One's Right for You? with The Sushi Man

Рет қаралды 12,962

Күн бұрын

Пікірлер: 36

@bobwills5527 10 ай бұрын

Very nice breakdown. Thank you for taking the time to explain. I remember my first purchase many years ago; there was no internet and information was pretty scarce. This video would have reduced a lot of stress. Love your channel, thanks again!

@TheSushiMan 10 ай бұрын

I agree, there's practically an unlimited amount of information/knowledge at the palm of our hands now it's insane. I'm glad you found the video helpful and thanks for following my channel!

@jeffreywong5112 2 ай бұрын

Nice to know so many types of knives.

@TheSushiMan 2 ай бұрын

Glad you found the video helpful!

@sushimansantosh 10 ай бұрын

That’s the video 🥰🥰i am waiting from long time 🥰🥰thank you so much 😮Love from SMS❤

@TheSushiMan 10 ай бұрын

Hey Santosh! I know, the video's been on my list for a while, finally got around to making it! Hope you enjoy it!

@einundsiebenziger5488 7 ай бұрын

... the video I was* waiting for *a long time.

@tharlunnaing2469 8 ай бұрын

Very simple and clear breakdown . Thanks

@TheSushiMan 8 ай бұрын

Glad you enjoyed the video!

@jasonshimada 21 күн бұрын

Great video, thank you!! What is a good deba you would recommend, I appreciate your time .

@TheSushiMan 13 күн бұрын

Glad you enjoyed the video! Depends on the price point. If you're looking for an entry-level deba to practice with then start off with a Kai which you can get for around $50. If you're looking for a more professional one then I personally like Masamoto or I've heard good things about Yoshihiro as well. Hope that helps!

@einundsiebenziger5488 10 ай бұрын

Simple, straight-forward explanations. Do not agree on the "stainless versus carbon steel" though. Yes, it takes more effort to make a stainless steel equal in sharpness and edge retention to a non-stainless carbon steel thus making it more expensive. Yet, it's worth is because it saves you so much trouble. It only takes minutes for carbon steel to rust after contact with fish or acidic fruits. You don't have that problem with a stainless steel knife, which will stay sufficiently sharp through a whole cooking session. Also you could have chosen a better stock photo than the one at 4:14 - a) it shows a western-style meat slicer with a fat bolster between blade and handle b) wiping the blade with the cloth wrapped around the edge is pretty stupid, as you risk cutting the cloth and yourself.

@TheSushiMan 10 ай бұрын

Hey, thanks for watching the video and your feedback! I think we're in agreement about the stainless steel vs carbon. I mention that carbon steel can get sharper but comes at the cost of maintaining it meticulously. I'm all for stainless and how easy it is to maintain, I love both my sujihiki and gyuto which are primarily stainless-steel. And yeah, you would be surprised at how scarce the results of stock photos are for Japanese knives, at least with the site that I use.

@EvEgRiN-GAmE 10 ай бұрын

Hello sir, please make a video about, what is maki, sushi and shashimi. Its types. Beginning lessons to learn before you try to make a sushi, or atleast teach us what to know before we try to make something... i am zero about this cuisine

@TheSushiMan 10 ай бұрын

Hey, funny you say that because that is one of the videos I plan to make soon. Stay tuned!

@clyde023 3 күн бұрын

What do you recommend for yanagiba and sujihiki? I´m planning to buy both but I don't know what brand should I choose.

@Nickporter17 7 ай бұрын

How did you continue to sharpen the yani for so long? Is it a honyaki? If it's a kasumiyaki you would've run out of hard steel, ya?

@drzoster Ай бұрын

What do you think of Aus8 stainless steel knives?

@TheSushiMan 25 күн бұрын

I personally don't own one but I've heard good things about them. They seem to be more affordable but still high quality and very durable.

@dannykay4919 8 ай бұрын

Which one do u use to actually cut the roll, when the rice is on the outwide

@TheSushiMan 8 ай бұрын

You can use any one of them really, yanagiba, sujihiki, or gyuto. I wouldn't really use the deba for cutting rolls though.

@ธรณ์เทพอินทร์พงศ์พันธุ์ Ай бұрын

3.21 What brand is it?

@TheSushiMan Ай бұрын

The sujihiki is a Masamoto VG Series (240mm). Here's a link if you're interested: amzn.to/46Zxunw

@fyghetr 6 ай бұрын

is that shot at 2:12 from Tsubaya shop :D?

@TheSushiMan 6 ай бұрын

Not sure, it was a stock photo 😉

@Samuelrathjedrumz 7 ай бұрын

How do you find a left hand yanigiba

@TheSushiMan 7 ай бұрын

You can find them on Amazon or other knife sites. Just look up "left-handed yanagiba" and there should be plenty. Sometimes they cost more than right-handed yanagibas though since it's not as common. JapaneseChefsKnife.com is a really great site that has many amazing options. Hope that helps!

@onixxx1984 6 ай бұрын

I always wanted a yanagiba, but I could never justify spending that much on a fish cutting knife, instead I bought 2 gyutos and a santoku and a cleaver.

@TheSushiMan 6 ай бұрын

Yeah, it's definitely considered more of a specialty knife. Gyuto and santoku are much more versatile for everyday cooking, can't really go wrong with them.

@itslax25 4 ай бұрын

I really would not recommend getting a yanagiba or deba unless you will really make a lot of sushi. I bought mine when working at a sushi restaurant and I barely use them now that I left that place. Maybe a few times a year

@TheSushiMan 3 ай бұрын

I agree, I only recommend yanagiba and deba for people that are serious about making sushi (especially deba). Gyuto is much more versatile and an all-around chef knife that most people will find more useful.