Sushi: The secret of success
The most important part of Japanese cuisine is cutting. Not only because some ingredients reveal more or less their flavors depending on how they are sliced, but also for aesthetic reasons. Not to mention that each bite must be taken with chopsticks.
If the Japanese knives are the best known in the world, it is because they are particularly fine. This facilitates delicate cuts. In addition, they are made of a single block of carbon steel, so very strong.
To keep their knives as sharp as the first day, Japanese chefs all have whetstones. In your kitchen, a rifle will do just fine.
As for the cutting boards, you have the choice between wood and plastic. Service side, the wood is more elegant, for the service (in photo: Scanwood sushi board, 13.90?).
