Watch: Crafting sushi knives is a 600-year-old tradition in parts of Japan, but they’ve rarely been made of stainless steel. Here’s how one knifemaker broke the mold and found cult status among top sushi chefs. https://t.co/NL1bOaIUB1 https://t.co/NL1bOaIUB1
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Traditionally, high-end sushi knives have been made from carbon steel. This is because it can be sharpened to a very sharp edge, which is crucial for precise cuts that preserve the delicate texture of fish. However, carbon steel requires a lot of maintenance to prevent rust.
One knifemaker, Sawada san of Ninohi Cutlery, has gained a reputation for making exceptional stainless steel sushi knives. These knives are just as sharp as traditional carbon steel knives, but they are much easier to care for. Ninohi achieves this by using a special type of stainless steel and a proprietary manufacturing process. The knives are made by highly skilled craftspeople, and there can be a long waiting list to purchase one. This combination of factors is why some sushi chefs are willing to pay up to $20,000 for a Ninohi knife.