If you want to cut out sashimi with regular shape and uniform thickness, you should choose a traditional Japanese kitchen knife. Japanese kitchen knife is slender, single-edged, and its opening angle is less than 15, which is extremely sharp, which is conducive to cutting fish smoothly.
In addition, do not choose stainless steel blade material, it is best to use high carbon steel, which is beneficial to the polishing of kitchen knives, but the trouble is to dry them with a towel after each use, and then polish them several times before using them next time.
Extended data:
Other kitchen knives classified by composition:
1, boning knife: The blade is very narrow, which is used to separate bone from meat.
2. Bread knife: The blade is long and serrated. It is used to cut bread or other hard objects, not meat or fish, and cannot be cut into flat pieces.
3. steak knife: The blade is narrow, the back of the blade is straight, and the blade is curved, which can cut meat smoothly.
3, kitchen knife: small and light, straight blade, used to cut, cut and chop vegetables.
4. Small knife: A sharp knife can be used to cut and clean vegetables.
5. Peeling knife: a small knife with a curved blade, which is convenient for peeling round vegetables and fruits.
6, tomato knife: the blade is wavy, which can smoothly cut the skin of tomatoes and cut out tomato slices without excessive loss of juice due to extrusion; The tip of the knife is forked, which can stir tomato slices.
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