Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Stein on August 09, 2019, 10:06:40 AM
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I started making sushi earlier this year and quickly realized that my average set of knives were making it difficult. So, I went down the rabbit hole that is Japanese knives and picked up my first one. I thought I had seen a sharp knife before, but this is noticeably sharper than a new Havalon blade. It's hand forged in Japan the old way with SK5 high carbon steel.
Cutting with this is ridiculous, it's like a different experience.
Anyone else mess with these or sushi? Below are spicy dungeness rolls which turned out great except they weren't so round.
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I love me some sushi! Only tried making it once with store bought stuff. I’m only a casual fisherman so I have a ton of trout in the freezer. Maybe I can make some trout rolls. Nah...that sounds gross :)
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Coho will be here soon...google ikura...
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It's on the list, I picked up some nook eggs, but they were all way too small to deal with.
How did you separate the eggs from the skein? Sounds like that's pretty much the crux of the project.
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I used a slotted cookie cooling rack.....gently rubbed it back and forth worh cold cold water running over it and into a strainer. Some break, most don't. Then more rinse in ice cold water.
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:tup: for sushi.
Made California rolls and others once. I didn't have a special knife, but I could see where it would help.
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Making sushi is a fun project the knives make easy to cut for sure. My first knife was a left handed, could not get used to it. My lefty cousin has it know. Try using BBQ'ed salmon skin (without scales), daikon, avocado and good black nori it's called a Campbell River roll.
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That looks fantastic. What was the grand damage on that knife?
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Not as much as you would think. Cool story about the guy that owns this shop and how he partnered with master and apprentice builders in Japan that don't have a way to sell their knives. There is a YouTube video showing how they are made. They have a line and I bought the entry version:
https://www.knifemerchant.com/products.asp?manufacturerID=325
$76 for a hand made carbon steel knife isn't as cheap as my Victorinox chef's knife, but it is unbelievably cool and cuts sushi rolls like a dream. I'm going to use it to trim silver skin off game meat this fall. It looks to compare with a $300-400 knife built in a factory from one of the big names.
https://www.knifemerchant.com/product.asp?productID=9323
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Here's a good video, at about 2:30 they go to the store I bought it from. The owner walks through the knives and talks quite a bit about them, very interesting if you are into that kind of thing.
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I got a Chen as a wedding gift 8 years ago and I haven't sharpened it once. Still my sharpest kitchen knife. They are freakishly sharp.
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