I Make Sushi at Home With This (Fisherman-Recommended) Fillet Knife

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I Make Sushi at Home With This (Fisherman-Recommended) Fillet Knife
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The secret to cutting a good piece of nigiri is a knife that lets you glide the blade from the heel to the tip in a single, smooth motion

Photo: Eunice Byun In the 15 years we’ve lived in New York City, my husband and I have frequented dozens of sushi restaurants. We’ve saddled up at long, narrow bars to dine omakase-style, trusting the chef to curate our dishes, and tried out fusion restaurants and holes in the wall.

As the co-founder of kitchenware line Material, I have a well-stocked knife drawer, but I soon found that even my best chef’s knife felt unwieldy when dealing with delicate raw fish. Sure, a sharp knife gets 80 percent of the job done, but to get that nice, clean cut for nigiri pieces, you’ll benefit from a longer, narrower, more maneuverable knife. Most meals ended with frustration, until our friend Jumee, whose father is an amateur fisherman, intervened.

Dinner, as prepared with the Rapala fillet knife. Photo: Eunice Byun Let me be clear: This is not a true sushi knife. It’s missing the signature beveled blade, meaning that only one edge of the blade is sharpened. This creates a slight angle that allows for even thinner cuts and prevents fish from sticking to the knife. But if you’re not ready to invest in a sushi knife, this does the job quite well.

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