This Japanese Chef’s Knife Could Last You Decades


That is Chef’s Staples, the place skilled cooks dish on the gear they couldn’t prepare dinner with out. This week: Chef Kiminobu Saito of Sushi Word in Los Angeles, CA.

Off Ventura Boulevard in Los Angeles’ Sherman Oaks neighborhood, Chef Kiminobu Saito’s sushi operation is each extraordinarily severe and not-so-serious. Saito’s Sushi Word, open summer season of 2018, manages to mix a hang around ambiance with millimeter-perfect reduce sushi, a depraved wine checklist and what are basically rice tater tots (topped with contemporary fish, naturally).

However don’t mistake Chef Saito’s whimsical restaurant for an off-the-cuff method to Japan’s most well-known delicacies — he has been at this for many years, and his gear reveals it. Specifically, his knife, which he purchased greater than 20 years in the past and remains to be going robust (he sharpens it weekly). From an indestructible knife from a well-known bladesmith to a sharkskin wasabi grater, these are the issues Chef Kiminobu Saito couldn’t reside with out.

Honyaki Yanagi Knife


“My favourite knife is my Honyaki Yanagi. I bought it in 1997 in Japan. It’s made utilizing the identical approach used with Japanese swords. You may even see the impressions left by the warmth and pounding course of. My father had a ardour for swords and ceramics, and I grew up with an appreciation for this type of expertise. It’s the knife I treasure probably the most, and I exploit it as my foremost knife. I exploit it for sushi, sashimi and particularly for breaking down giant fish and turning them into smaller filets. As for care, I hold it quite simple; I sharpen all my knives as soon as per week, spending about 30 to 40 min on every knife. Then I hold them dry and in a case when not in use to keep away from rust and dings to the knife.”

BUY NOW: $489

Tenzo Sharkskin Wasabi Grater


“One important tool within the kitchen is my wasabi grater. Made from shark pores and skin, the advantageous floor makes for a creamy wasabi paste. I choose utilizing contemporary wasabi root, versus powdered wasabi, to maintain the normal flavors intact. To not point out, there are lots of pointless components in powdered and tubed wasabi. I exploit contemporary wasabi for all my sushi and sashimi, but it surely will also be used for steaks. One in every of my favourite recipes is to combine contemporary wasabi into soy sauce, then use that combination when searing steak. It’s also possible to add a pinch of the contemporary wasabi on high earlier than serving. The basis is far milder and won’t be overwhelming to the dish.”

BUY NOW: $42

Yamakawa Rice Hotter


“The rice hotter is one in every of my most important tools within the restaurant. It’s an electrical hotter that holds its temperature for so long as you want. The older kinds weren’t electrical, which meant you needed to hold the lid on as a lot as doable and canopy the rice with a towel. And as soon as the temperature went down, I wasn’t capable of reuse it. I now have peace of thoughts realizing that I can work a complete service with out my rice being compromised.”

BUY NOW: $540

Electrical Seaweed Crisper


“I need my seaweed to be as crispy as doable, which I obtain utilizing my electrical seaweed container. It’s very low tech (it heats the seaweed with a small mild bulb!) but it surely makes a world of a distinction. The truth is, any store-bought common seaweed can get a lot crispier utilizing this. When you open a bag of seaweed, the moisture within the air will make it soggy, however this container stops that from taking place. Many different Sushi Word cooks have truly damaged their seaweed when making hand rolls due to how crispy it’s.”

BUY NOW: $200

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