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Thread: Angle to hold the sashimi knife
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Old Oct 4, 2010 | 9:36 am
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Eastbay1K
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Originally Posted by MisterNice
I never owned a "real sashimi knife" but suspect it is a product of the knife manufacturers marketing department. I have sliced many sashimi grade ono and knife sharpness seems to be the key to uniformity. A chilling of the ono also helps.

MisterNice

It isn't marketing. They have a single beveled edge, the other side is hollowed, and they come in right and left handed versions.
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