Sushi Knife (houchou)

The sushi knife is what every sushi maker values in the sushi supplies. Its what a pocket knife is to a Boy Scout. For the home sushi maker any good razor sharp knife will work.

There are several different types of knives used in preparing sushi. But, having said that, the typical knife most commonly known to be a "sushi" knife is a Japanese fillet knife. A Japanese fillet knife is long and thin for cutting fish and dividing rolls. The blade is sharpened only on one side and usually made of high carbon steel rather than stainless. Because of this, after use or wash, make sure you towel dry.

Sushi supplies substitute: a razor sharp fillet or meat preparer's knife.

Keep the knife sharp and clean at all times for best results.

Only sharpen the side with the slanted chine. Do not sharpen the flat side or edge. Use a sharpening stone working in one direction then use a finer grain whet stone working carefully on one side and one direction. Then eventually to a leather strop for razor sharpness.

Japanese knife sharpening tips

Only sharpen the side with the slanted chine. Do not sharpen the flat side or edge.

Use a whet or sharpening stone working in one direction then use a finer grain whet stone working carefully on one side and one direction.

Then eventually to a leather strop for razor sharpness.

The other useful knife for sushi is the vegetable knife or usuba bocho. This is typically a triangular shaped knife used for preparing vegetables. Chopping, slicing and skinning cucumbers, for example, are typically done with the usuba bocho.

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