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Hoping someone may know about sashimi/sushi style knives. I notice that the handmade ones usually indicate if they're right handed or left handed. Every picture I've seen shows one side of the blade and a typically round symmetric handle. Does this mean the blade is sharpened on one side or do they get ground a special way, or perhaps both? Hoping to make a couple from some leaf spring steel as my next knife projects. Any tips appreciated.
Good morming all, I have just recently made a sushi knife for my friend for some practice. It was coal forged from 1084 H. Carbon steel and properly hardened/tempered. I put on a mirror finish but find that upon slicing hot foods, rust blooms instantly appear and give the blade a wacky "tie-dye" look. Is this something that can be avoided with treatment? Or will the blade need to be cleaned between cuts? Im still an apprentice so thanks for any advice.