i like to tell my friends that, when it comes to cooking, there are three kinds of people in this world.
first, there are the people who have a million different knives, none of which are sharp or useful. second, there are the people who use their knife until it is no longer sharp, and then throw it away and buy a new one.
last, there are people who have one knife that they keep so ridiculously sharp it is at risk of cutting through the food, the cutting board, and the counter beneath.
while this categorization is a little bit cut and dry (no pun intended), there is some truth to it. i admit, i used to be the second type of person. but i can confidently say that now, i am the third type through and through. in my opinion, one knife is all you need as long as you care for it and know how to use it properly.
and when it comes to using a knife properly, japan takes the cake. not only are their knives incredible, the people who wield them command incredible respect and admiration. i have been to a few sushi restaurants that consist of nothing more than a counter and chairs, but left with the feeling that i had been to a five-star restaurant. the flavor of sashimi, maybe more than any other food in the world, is determined entirely by freshness and the knife used to prepare it.
so i thought, why not make sashimi at home? and then i thought, “i’m not a 85-year-old japanese man who can slice perfect sashimi in his sleepo, that’s why.” and then i thought, “even those guys had to start somewhere.”
and then i went and bought some fish. my knife did not disappoint.