After Knob Creek...

This is a new one to me?? Sushi is usually made in a roll of fish/rice/skin and sliced. Japanese Chef's knives vary on grind and price just as they do on Steel. I have a number of friends who are Chef's who ask about what knives to buy and if they can go for the expense I direct them to either Hiro Itou or Ichuro Hattori in either R2 Damascus or Cowry X steel respectively. Both of these top makers use convex edges on their Chef knives at the top end where they are made by them personally...some lower level Japanese knives do use either a straight V grind or a Chisel Grind...but in fairness there are not really "low level" Japanese Chef knives if you pick the right steel.

I am not aware of a specific knife for Sushi as for me the fish prep would involve different sizes depending on the fish...cutting the cooked "sausage" style Sushi would probably be done by any variety of sized knives...but if there is a specific knife I would welcome learning about it.

I did a bit of checking...a Japanese Chef's knife with a chisel edge is referred to as a Kataba and is traditionally used as a Sushi Chef's knife...the best knives though are not sharpened this way...and are a lot more expensive...Sushi Chef's seem to me to be a bit of an anachronism given that the fish is raw and the rice is pre-cooked before making the "sausage" style cakes...more of a simple task unless preparing the fish...but the best Chef's I have come across all use traditional Japanese Chef's knives...the best Chef's knives in the World are probably these one's by reputation...

http://japanesechefsknife.com/KDSeries.html

Hope the link is allowed given we are just talking Chef's knives...which is not really in competiton with Jerry's knives...plus there is nothing for sale there as they are sold out and the back order is now well beyond one year....more like two...but Mod's please feel free to alter this if need be...
 
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Thanks Peter.
The way I understand this, the chisel grind knife was a covert knife carried by men and women in old Japan. The chisel design was easier to make and sharpen than a double ground knife. For a personal thrusting/slashing knife, the chisel grind knife was all that was needed.
 
yah,I'v got a few emersons & have no use for them.gimi convexed busse or v grind benchmade for a folder.
 
Lycosa said:
Thanks Peter.
The way I understand this, the chisel grind knife was a covert knife carried by men and women in old Japan. The chisel design was easier to make and sharpen than a double ground knife. For a personal thrusting/slashing knife, the chisel grind knife was all that was needed.
Click to expand...

OMG! Lycosa, could this possibly be your longest post ever?? :D;)

As for chisel ground knives... well, not my thing personally, but who knows? The Boss & his merry Crew are full of surprises.
 
Thanks Jaxx. I "think" I have a longer post than that one. :D
Maybe Jerry could do a limited run. I do believe all these CG Busses would sell.
:)
 
If Busse does a chisel ground knife, they need to do it proper.
Most "chisel ground" knives these days have a regular V shaped blade profile that is just sharpened on one side. Yuck.
A proper chisel grind leaves the blade completely flat on one side. If this is ground according to your handedness (left/right) it makes a very nice slicer.
 
MC--- thanks for the porn.
Try a convex chisel edge and tell me how weak it is. :):D
 
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