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Why don't sushi chefs use ceramic knives?

Best Answers

Here’s why: Sharpness: ceramic knives are known for having a super long lasting edge. Since steel knife sharpeners are mostly ceramic, a ceramic knife is stronger than any steel knife. However, this is a problem for someone (a sushi chef) who uses knives so frequently that they resharpen during their work shift, and every day when they get home. read more

Some popular knife types that are being used by chefs across the globe include J.A. Henckels Flexible Boning Knife, Kiya Hamono Gyuto, Misono UX10 Sujihiki, and Wusthof 8” Chef’s Knife. These are some of the blades that can help cut vegetables and ingredients in a smooth way. read more

The main reason ceramic knives became popular is because they're nonreactive with certain foods, especially acidic ones, and sushi chefs (the first real adopters -- probably no coincidence that Kyocera was the first to manufacture the blades on a large scale) felt that carbon steel reacting with the vinegar in the sushi dressing changed the flavor enough for some of their customers to notice. read more

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Further Research

A Ceramic Knife
www.amateurgourmet.com

Should I buy steel or ceramic knives?
cooking.stackexchange.com

Sushi Knife or Sashimi Knife?
www.allaboutsushiguide.com