sashimi knife.. *yummy!*

[sam the man..]

Dudes ~ Check out the new <img src="spyder.gif" width=15 height=15 align=middle border=0> Sashimi knife! Totally AWES<img src="spyder.gif" width=15 height=15 align=middle border=0>ME! <img src="smile.gif" width=15 height=15 align=middle border=0>



Sam



have spydies will travel<br /><a href="/forums/attachmentarchive/3838-7-KX05.jpg" target="_new">View Attachment...</a><br />

[sal]

Most sashimi knifes are quite long, usually about 10&quot; (255mm). I tried one in AUS-8W which is a tungsten fortified AUS-8 made by Aichi. I really like the aggresive cut of the large tungsten carbides. It doesn't stay as sharp as long as some of the exotics, but it takes an awesome edge. I felt that a 7 (178mm) inch version would be more practical in a home kitchen so we made 250 pieces as a test. Traditional wooden handle (but we pinned it on to the tang). The grind, however is not the traditional sashimi Kataba grind, it is a wide, flat grind, edge to spine and is quite a tool in the kitchen.

sal

[sam the man..]

well, Poppa Spyder..

More reason for me to sell my bike to get the sashimi knife! Looks like I'll have to take night classes in making sushi to supplement my dayjob! The Spydershimi is total evolution at work! Yeah! <img src="smile.gif" width=15 height=15 align=middle border=0>

Sam

have spydies will travel

[sam the man..]

Hmmmm here's an attempt to post the sashimi knife pix..

Sam

have surgical scars will travel..

[32055]

Cool looking knife. Is it only available from SFO?

}{

[sam the man..]

yeah dude ~ its a brand new item added to the on-line catalog! <img src="wink.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0><img src="wink.gif" width=15 height=15 align=middle border=0>

Sam

have surgical scars will travel..

[swede]

I have been playing with one in the store it cuts up one hell of a pile of paper whew. Ryan and patti are getting mad @ me from the piles of paper I keep dropping and man the ulta fine smacks one heck edge on them also.

A <img src="spyder.gif" width=15 height=15 align=middle border=0> knife is the most expensive and least effective screwdriver you will ever buy. However, we do have the blade strecher if we can get the solar power thingie to work <img src="wink.gif" width=15 height=15 align=middle border=0>

Edited by - spyderholic on 2/24/2002 7:19:45 PM

[aero_student]

Oh, no. I think I have to get this one to match the santoku that i constantly use.

[sam the man..]

*hee-hee!* <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="smile.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0>

Sam

have surgical scars will travel..

[gunandtackle]

i just ordered two
<img src="spyder.gif" width=15 height=15 align=middle border=0> john <img src="spyder.gif" width=15 height=15 align=middle border=0>

[sam the man..]

Dude ~ That's a lifetime supply of sashimi! <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="tongue.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0> *hee-hee!*

Sam

have surgical scars will travel..

[Gary]

What is a sashimi knife traditionaly used for? ... sushi? ... oragami (per Spyderholic)?

Gary
PS: If I weren't so lazy; I'd search the web for an answer... :D

[gunandtackle]

gary ,
i belive they are for sushi.but im gonna give my brother one (he is a chef).the other one is to relive some pressure off of my santoku (which i belive is mainly for veggies)of course ive been wrong before
<img src="spyder.gif" width=15 height=15 align=middle border=0> john <img src="spyder.gif" width=15 height=15 align=middle border=0>

[liko]

Sashimi in Japanese almost literally translates to &quot;fish&quot;. There's a couple of adjectives in there as well. Sushi refers more to the rice and seaweed used in the morsels. So, a sashimi knife is for preparing fish. It's a combination filet/boning/preparation knife, perfect for starting with a raw fish on the cutting board and ending up with sushi morsels. It definitely can be used for preparing sushi rolls, as could a Santoku (I'd use both; the sashimi knife for chopping/finely mincing the ingredients, and the santoku for slicing the big seaweed sausage-loooking thing into the rolls). A sharp santoku would probably also be better for preparing pickled garlic, since the slices need to be paper-thin, and a bulkier knife would actually be easier to do this if you knew how to control it.

Wise man say, forgiveness is divine. Remember that when your <img src="http://www.spyderco.com/forum/spyder.gif" border=0> bites you!

[gunandtackle]

i stand corrected
<img src="spyder.gif" width=15 height=15 align=middle border=0> john<img src="spyder.gif" width=15 height=15 align=middle border=0>

[Gary]

... and which knife do we use for cutting the rice?!? Just kidding!!

I can't wait for my next trip to the sushi bar... I'll be watching their knives.

Gary

[sam the man..]

Dudes ~

Sashimis are sliced seafood served raw.. This traditional Japanese dish is best served fresh and cold! <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="smile.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0> I had the previlage to tasting the fugu or blowfish sashimi when I visited Japan in '98.. Said to contain neuro-toxins that can kill you in a zip, the fugus are prepared by liscenced sashimi chefs at a premium price.. The slightest mistake can cost you your life.. Well I'd survived.. And one thing that I noticed with the Japanese handmade sashimi knives are the chisel grind.. Very-very common find.. Some good sashimi knives are found with the &quot;hamon&quot; or lamination lines.. These are apparent in good katanas and wakizashis.. Back here in Malaysia, Japanese food are a premium.. I sometimes get my fix having sushis and sashimis! There's nothing like a good meal with a cold beer! Bring in the soya and wasabe as well! *heh-heh!* <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="smile.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0>

Sam

have surgical scars will travel..

[liko]

Mmmmmm... wasabi.... For those of you who have never eaten wasabi, or sushi, wasabi is a green paste made from mustard seeds. The sign at the local China Buffet in Austin has a warning: &quot;This is not guacamole. Very potent; clears sinuses&quot;. How right they are. This stuff's better than Sudafed for clogged sinuses.

As for the blowfish sashimi, there is a special way to prepare it, using only a certain part of the fish, that is not toxic. Even then, you can get a tingly numbness in your fingers and toes. Eating intentionally improperly prepared blowfish was at one point the gentleman's way to commit suicide.



Wise man say, forgiveness is divine. Remember that when your <img src="http://www.spyderco.com/forum/spyder.gif" border=0> bites you!

[sam the man..]

*heh-heh!* Wasabe overdose! <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="tongue.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0> have you tried powdered wasabe? Or wasabe in toothpaste packaging? These are awesome stuff guaranteed to put fire in your nostrils! *heh-heh!* <img src="spyder.gif" width=15 height=15 align=middle border=0><img src="smile.gif" width=15 height=15 align=middle border=0><img src="spyder.gif" width=15 height=15 align=middle border=0>

Sam

have surgical scars will travel..