Sushi is the most popular Japanese cuisine. Thanks to its unique serving style plus its high-quality ingredients such as excellent tuna pieces, eggs, and sea-urchins, this dish’s popularity spread quite easily to most countries in the world. However, aside from the fancy look of the sushi itself, when we have permission to take a look at the kitchen, it feels more like a war zone that determines whether a sushi chef can satisfy the high standards of their customers or not. There are so many exquisite-looking cooking utensils in the kitchen of sushi masters, and the sushi knife is the chef’s primary weapon.
Why is that? It’s because the main attraction of sushi is the side dishes that have been cut perfectly by the chef. Tuna, eggs, and other ingredients must be cut precisely to provide the best bite-size and texture for their customers. Furthermore, when cooking the sushi in front of the customer as a show, having the knife cut through the ingredients effortlessly makes the cooking show itself looks more elegant. Thus, improving the anticipation and appetite of the customers to enjoy the sushi that has been cooked by the chef’s outstanding skills.
On the other hand, if the knife quality is bad or barely decent, even experienced sushi chefs will find it hard to cut the ingredients properly. Of course, this can be a huge embarrassment for the chef if he cannot display his extraordinary cutting skills that have been trained for years or even decades. That’s why the right job needs the right tool, and so it’s not an exaggeration when we consider that a sushi knife is the chef’s primary weapon to provide the best sushi cuts for their customers. This can be even more important when food reviewers compare sushi pieces from one restaurant to another, which can impact the sushi restaurant business significantly.