Do you know how to choose the sashimi knife correctly?

If you don't want a metallic taste, choose a zirconia ceramic knife. This knife is meant to cut raw fish.

But the defect is also obvious, that is, if you accidentally fall, the edge will collapse and cannot be repaired, which is similar to a disposable tool. The reason is that the hardness is too high, almost HRC87, harder than glass. ...

In terms of knife shape, the traditional Japanese kitchen fish raw knife is selected, which is slender and single-sided, and the cutting angle is less than 15, which is extremely sharp.

Don't choose stainless steel blade material, it's better to polish the blade with high carbon steel, but it must be dried after each use, and the edge will appear after polishing several times, so use it next time.

The first-class brands of Japanese kitchen knives are original, second-hand and rice-wild, but they are expensive, and it is not unusual for some models to cost 2 to 3 thousand dollars each.

I hope it helps you!