Japanese stuff

[Peter Cartier]

Hello,

I am a lover of Japanese food and I'm learning slowly. Now my focus is on the cut of fish essential.

I need information about sites where you can learn more and, above all, the best knives for cutting fish.

Thank you very much and good appetite.

Peter

[shipscook]

the knife is an extension of your hand and arm. If possible go a shop where you can hold the knives.
There is a shop in Seattle that has a board and food you can work with.
For fish you need a fillet/boning knife. I honestly think the Chicago Cutlery does this job well.
Never get sucked into buying a set of knives--for me, my chef's and paring knife are high end, they work the same hours I do, the bread knife, butcher, slicer only do a job once or twice a day.
Good luck, share some recipes with us,
Nan

[Peter Cartier]

Nan, I agree about what important is to use good knives. I would like to know if shop in Seattle has a web page for buying some. I will surf by internet to look for the Chicago Cutlery.
Thanks a lot!!!
Peter

[shipscook]

actually it is a very small shop, will check, but doubt they ship.

if there is a shop with a variety of knives where you are, go pick them up and see what feels best. you really need to handle them. then go to amazon and see what the reviews are on the ones you like. I check the reviews there for almost everything I purchase even if I am am buying locally.
Also, go to you favorite search engine and check them out, I would go to Shun, Wustof, and Chicago Cutlery websites
I lost my knife roll several years ago, at that time my chef's knife was a Wustof, went to replace it and they had changed the balance to make it more ergonomicly correct. Well it did not feel right!! I picked up several others and found the fit with the Shun. my paring knife is still a Wustof as is my slicer. bread knife is a supermarket model the rest are CC.
Hopefully Chubby will chime in with some pointers,
Nan

[Peter Cartier]

Hi Nan, thanks very much for your value information. I will continues looking for a good material. Just a question: Would you buy second hand knives? There are interesting and professional stuff on sale.
I will inform you soon and share a good recipe.

Peter