About Sushikiri:

Sushikiri is specifically designed for cutting large sushi rolls such as Norimaki and Futomaki. The blade is sharpened evenly (50/50) on both sides. The blade needs to be wiped with a damp towel after each cut to prevent rice from sticking to the wide profiled blade.

Why is the blade large in profile?

The wide blade makes slicing thick sushi rolls possible. (Futomaki could be 2 - 2.5" thick) In Japan, sushi chefs stack rolls on top of each other and use the Sushikiri to its full potential. The blade's profile is wide, which makes it possible to cut thick rolls without crushing or damaging the roll. The weight of the blade is also an essential element of the Sushikiri. Even though the weight of the blade is unlike any other typical Yanagis, the thin blade cuts of the Futomaki are clean and precise. This enables the user to make efficient and desirable cuts through the rolls, ensuring productivity.

Why is the blade arc-shaped?

The arc-shaped blade is necessary for cutting Futomaki. All yanagis have a 90 degree angled heel (the heel is the end of the blade closes to the handle) but, the Sushikiri does not. The arc of the blade and the snapping action of the wrist (reflecting the movements of a rocking chair) create a smooth transition for cutting these special rolls.

Interesting Fact

Some sushi chefs consider cutting multiple rolls at once a special skill. In busy restaurants, many chefs stack five rolls on top of each other and make cuts with a traditional Yanagi. All sushi chefs take pride in their ability to cut sushi rolls, but just a few chefs have the ability to cut five or more because of the degree of difficulty. This is why the Sushikiri is the perfect tool for this meticulous task.

Perfect Use

A Yanagi or Gyutou would be fine for most chefs who mainly prepare sushi rolls but, the Sushikiri cuts multiple rolls beautifully. This tool will also save many chefs time and energy in most restaurants. In restaurants who have high volume where many rolls are served, the Sushikiri is the perfect choice.

How to use Sushikiri

"Push and Pull" method is the correct way to use the Sushikiri. Slicing through multiple rolls is a delicate procedure. The "push" method is half of the cut and then the chef snaps his wrist and the blade begins to rock. He finally "pulls" the knife through the middle of the transition and a beautiful roll is cleanly cut. This motion needs to be done quickly and efficiently to deliver an exquisite roll to the customer.

Character of Korin Ginsan-ko Sushikiri

The Sushikiri blade is forged from a soft iron jacket of carbon and encased by layers of stain resistant steel. This type of steel is perfect for the highly acidic rice of sushi rolls. Due to the problems of oxidation and staining with high carbon steel, the Sushikiri's added chromium prevents the blade from reacting with high acidic and salty foods. The traditional octagonal handle is made from the wood of the yew shrub. This material is softer than ebony but, it is more economical and durable than wood taken from the magnolia tree. The bolster is made from water buffalo horn. The handle is designed and engineered to fit all hand types and its comfortable grip and performance is guaranteed through the long hours of a restaurant service.

Recommended Sharpening Stone for Sushikiri

Naniwa Cho-Cera Ceramic Sharpening Stone - Super Fine #3000 HA-1044

This particular ceramic stone is perfectly matched for the double-edged (50/50) Sushikiri. The fine grit brings smooth but sharp results to the blade after sharpening. To be able to cut crispy seaweed quickly, this non-slippery blade surface allows the blade to 'grip' and cut into seaweed's slippery surface without pushing down and skewing rolls. This stone does not need to be soaked in water for 10-15 minutes like a traditional synthetic composite stone. These stones do not readily wear down and require only a small amount of water applied on the surface for sharpening, making them convenient for professionals in a busy kitchen.