A cut above: Why knife skills matter in sushi
In the world of sushi, the knife is more than a tool—it's an extension of the chef’s spirit, discipline, and training. At Kuru, each slice is a result of years of dedication and countless hours honing the craft. Precision isn’t just a visual detail; it’s central to the texture, flavor, and balance of every bite.
The tools of tradition: Japanese knife types
Japanese chefs don’t rely on just one blade. They often carry a toolkit of specialized knives, each crafted for a unique purpose. The yanagiba is ideal for slicing sashimi in smooth, single strokes. The deba handles the more robust task of filleting. Then there’s the usuba, essential for intricate vegetable cuts. These knives are typically forged by hand and maintained with meticulous care—sharpened daily and stored with reverence.
Technique over force: The philosophy of the slice
Unlike brute cutting, traditional sushi knife work emphasizes grace. Each cut must respect the grain of the fish and maintain its integrity. Even the angle, speed, and motion of the blade can affect taste and mouthfeel. A perfect slice enhances aroma, controls how the fish warms on the tongue, and ensures a balanced composition with the rice.
The Kuru standard: Precision at every plate
At Kuru, our chefs are trained in the silent language of the blade. They know when to hesitate and when to act with speed. Whether preparing a delicate piece of otoro or constructing a full omakase, their movements reflect centuries-old wisdom. It's this attention to craft that transforms a simple ingredient into a deeply memorable experience.
