How much does a Japanese Sushi knife cost in Japan?
A decent knife.
Actually there is a big knife shop near my workplace close to Doguyasuji (lit. Tool Shop Road, specializing in restaurant supplies) in Osaka.
If you’re visiting Tokyo, head for Kappabashi-dori Tokyo’s restaurant supply district, kind of near the sumo stadium and Akihabara.
A decent low-end knife usually runs about 5000 yen ($40US) or so. Then it only goes up.
The window display has some katana and this huge thing that looks like an axe or halberd, which I guess is for being flashy and hacking up a whole tuna (or maybe orcs).
BTW those things cost around 1,000,000($8000US) or 2,000,000 ($16,000YS),and require a “weapon” permit.
Sharpening my sushi knife on a waterstone
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Wusthof Classic Hollow-Ground Santoku $120.00 Similar to a butcher knife, the Japanese-style santoku knife is a multipurpose gem for slicing, cubing, or dicing. Available in 5″ or 7″, the distinctive hollow-ground edge that alternates scallops on both sides of the blade, and yields a smooth, clean cut.About Wusthof Classic:• Precision-forged blades of Wusthof’s own high-carbon, stain-resistant steel alloy, for a lasting edge that is easy… |
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Joyce Chen Sushi Kit $4.99 Seaweed, Chinese sticky rice, and any other filling you want, rolled together into a log and then cut into 1″ pieces. Sounds simple doesn’t it? Without a sushi making kit you’ll find yourself covered with sticky rice and your rolls will fall apart when you try to cut them into slices. By all means invest in the proper tools to ensure the greatest success in your sushi endeavors…. |
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Japanese Stainless Steel Paring Knife with Scabbard- Brown Handle $3.50 Blade Length: 3.5″ Blade, 8 7/8″. overall Resist Rust, Stain Free, Dishwasher-safe and Very Easy to Re-Sharpen Material for Blade : No Rusting Japanese High Carbon Stainless Steel Blade (Will Not Rust, Stain Free, Dishwasher-safe) Matrial for Handle/Sheath : Densely Grained Genuine Japanese Oak wood. Hand Sharpened by Professional Japanese Maker for long lasting Sharp Edge. … |
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Happy Hour $14.98 Back with more of the quirk pop familiar to their fans, Shonen Knife’s new album is a familiar blend of regurgitated Ramones riffs, assorted sunny jangles and three-part voices saying silly things in squeaky Japanese accents. There are wrinkles here that the band has been adding over their last several albums, like the early ’80s’ new wave that opens the album (“Shonen Knife Planet”), and the rare… |
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250/1000 Combination Grit Waterstone $26.99 Keep your valuable tools in peak condition! For preliminary sharpening where chips exist or bevel angle needs to be changed, use the 250/1000 waterstone…. |
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Plate of Safran Rice with and Sushi and Parcely – 18W x 12H – Peel and Stick Wall Decal by Wallmonkeys $30.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l… |
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Kiwi Pro Slice Peeler $1.99 Kiwi Pro Slice blue plastic handle peeler has a stainless steel wavy cut. Origin is Thailand… |
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The Sushi Experience $23.19 From Hiroko Shimbo, the well-known and widely admired authority on Japanese food, here is the most comprehensive, engaging, and instructive book that has ever been written on the fascinating world of sushi the delights of eating it, preparing it, and savoring it in its many forms. Shimbo introduces you first to the history of sushi (it started out as a way of preserving fish) and shows how it has evolved into the phenomenon it is today, relished by food lovers the world over. She then takes you into a typical sushi bar guiding you in all aspects of the experience, from the ordering of sushi and the etiquette of eating it to the appropriate exchange with your sushi chef all in Japanese, of course (you can tear off this sheet and the one on the back flap to tuck into your pocket so you’ll have these valuable tips with you the next time you visit a sushi bar). For the home cook there are step-by-step illustrated instructions on how to make sushi rice properly and how to shape the rice around a variety of delicious fillings (primarily of cooked and preserved fish and seafood, omelets, vegetables, and seasonings). There are sauces and accompaniments to complement the sushi meal. A new world will open up as you discover sushi pouches, tossed and arranged sushi salads, sushi for the lunch box, and sushi dolls to make with your children. Now, along with the professional chef, you are ready to tackle raw fish and seafood, and Shimbo gives you all the tools what fish to buy, how to be sure that is safe to eat raw, and how to slice it expertly. It’s all here in this all-encompassing, gloriously illustrated book, along with stories about fishermen, knife makers, tea growers, wasabi farmers, and sake brewers, to inspire American cooks to create, and enjoy, our own perfect sushi. From the Hardcover edition. |
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Zen Of Fish: The Story Of Sushi From Samurai To Supermarket $26.19 In The Story of Sushi journalist Trevor Corson provides a lively tour of the culture of sushi in America–from the chefs who prepare sushi to the multifarious creatures that compose it. He escorts the reader behind the sushi bar through an extensive three-month course at the California Sushi Academy in Los Angeles where he spent a semester shadowing the founder of the Academy and a select group of master chefs and their trainees and experienced first hand whats involved in becoming "a naturalist with a knife." In Corsons words "People see sushi chefs working behind the sushi bar and think thats what they do. Customers never see the many hours of prep work that go into getting the sushi bar set up in the first place. Master sushi chefs require knowledge of anatomy and life cycles of the creatures to know what creatures to serve at what time of year and how to break them down from their natural whole state. All this happens in the kitchen in the afternoon. I take the reader inside that world and show them the skills required. Its much more than just slicing blocks of fish and making rolls and nigiri." As the story of the chefs and trainees unfolds he describes the different types of organisms that compose sushi their behavior biology evolutionary origins ecological niches and nutritional properties. He discusses the seasonal progression of the organisms and explores the techniques by which theyre harvested including whats the best time for harvesting and why. He then provides a history of sushis origins and evolution in Japan and its transplantation to the United States via Los Angeles and most compellingly considers the future of sushi in America revealing why the best sushi chefs of the future will most likely not be Japanese and male. After reading The Story of Sushi readers will return to their favorite sushi restaurants equipped with a new sense of wonder at the animals and plants on the plate and a new expertise in how best to appreciate them. |
