I'm sorry, but this is not a knife for slicing fish into sushi or sashimi. This is a Deba knife for cutting fish, separating bones and scales. It's thick and short to cut bones. And the sashimi slicer is called Yanagiba, it is long and thin to cut fillets in one long motion.
@@modernasiandad Yes, sellers on Amazon are not very good at knives, they often just order something in bulk that looks cool and write a description at random. But it's still a pretty cool knife and functional enough, congratulations on your purchase.
That is not a deba.. a deba is generally more sturdy with a thick blade. You can use any decent length knife as a sashimi knife. It’s how you slice it. Try placing your fish closer too the edge of the cutting board. The blade is shallow so if you start closer to the edge of the cutting board plus starting the back end of your blade as your starting point you can easily cut in one slice. Two strokes max. Please don’t give false information out.. yes I’m a sushi chef for 15 years.. and yes I work in a traditional Japanese restaurant in Sacramento. Also if you cut the fish at an angle you have more surface area for your nigiri.. hope this helps enjoy your sashimi
Buy on Amazon: amzn.to/3RmqwV5
Also please clear the scales and cutting board that’s the thing sushi chefs hate the most lol gl
I'm sorry, but this is not a knife for slicing fish into sushi or sashimi. This is a Deba knife for cutting fish, separating bones and scales. It's thick and short to cut bones. And the sashimi slicer is called Yanagiba, it is long and thin to cut fillets in one long motion.
Wow thanks for letting me know. Amazon says it’s for slicing sashimi. It still works for what I’m using it for but thanks for the knowledge
@@modernasiandad Yes, sellers on Amazon are not very good at knives, they often just order something in bulk that looks cool and write a description at random. But it's still a pretty cool knife and functional enough, congratulations on your purchase.
That is not a deba.. a deba is generally more sturdy with a thick blade. You can use any decent length knife as a sashimi knife. It’s how you slice it. Try placing your fish closer too the edge of the cutting board. The blade is shallow so if you start closer to the edge of the cutting board plus starting the back end of your blade as your starting point you can easily cut in one slice. Two strokes max. Please don’t give false information out.. yes I’m a sushi chef for 15 years.. and yes I work in a traditional Japanese restaurant in Sacramento. Also if you cut the fish at an angle you have more surface area for your nigiri.. hope this helps enjoy your sashimi