Kitchenware, no matter how high-end, won’t make you a better chef—but it certainly can’t hurt. Especially when the menu calls for something like sashimi, a dish where presentation is just as important as taste.
Since sashimi, like sushi, is served raw, its presentation and preparation is more important than almost any other dish you’ll make. You’ll also want to use a long, thin, ultra-sharp knife called a yanagi to prepare it, just as you would when making sushi. But while the knife you use to prepare sushi has multiple purposes—cutting fish, vegetables and the completed roll itself—the blade you use to prepare sashimi has one use and one use only: cutting thin, delectable slices of fish.
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While having a knife for just one purpose may first strike you as strange, it will all become clear once you see how the right tools can elevate your sashimi game. Here are four options to think about.