## Key Knives for Sushi Preparation

1. **Double-bevel Hollow-ground Santoku**

   - Ideal for vegetables and sushi rolls cutting, less touch

   - Hollow indentations reduce food sticking

   - Versatile for general use

2. **Yanagiba**

   - Specifically for slicing fish

   - Long, single-bevel blade

   - Requires special sharpening technique

3. **Deba**

   - For breaking down whole fish

   - Single-bevel with thick spine

   - Good for cutting through bones

4. **Western Fillet Knife**

   - Alternative to Deba for filleting fish

   - Not suitable for cutting through bones

5. **Hollow-ground Slicer**

   - Excellent for filleting salmon

   - Reduces risk of splitting the meat

## Material Considerations

- Japanese high carbon steel: Very sharp, but requires more maintenance and can rust

- Stainless steel (e.g., VG-10): Easier to maintain, resistant to rust

## Key Takeaway

Choose knives based on your specific needs and maintenance preferences. Both Japanese and Western-style knives can be effective for sushi preparation.

Sushi Mat (Makisu) Selection and Preparation Guide

Makisu Basics

• Essential tool for making sushi rolls

• You'll need two mats for some rolls

Types of Makisu

1. Preferred Design

   • Wider beams - flat one

   • One flat side, one rounded side

   • Better for shaping rolls and supporting nori-wrapped rolls

2. Alternative Design

   • Small rounded surface on both sides

Preparing the Makisu

1. Cover one mat with plastic wrap:

   • Use a piece about twice the length of the mat

   • Double or triple layer for durability of the plastic

   • Plastic wrap prevents rice from sticking

   • Optional: Puncture small holes to remove air for a tighter fit

2. Leave the second mat uncovered

Usage

• You'll learn which mat to use for specific rolls in later lessons

Cutting Board Selection

• A brief guide on selecting a good cutting board will be provided (details not included in the transcript)

Key Takeaway

Proper mat selection and preparation are crucial for successful sushi rolling. Follow these guidelines to ensure you have the right tools ready for your sushi-making experience.

Selecting the Perfect Cutting Board

Key Features of a Quality Cutting Board

1. Soft surface (similar to or softer than real wood)

2. Textured, non-slip surface

3. Non-absorbent (to prevent bacterial growth)

4. Resistant to warping and cracking

5. Long-lasting

Types of Cutting Boards

1. Wood

2. Plastic

3. Synthetic rubber (recommended)

Recommended Brands: Japanese Synthetic Rubber Boards

1. Asahi

   • Solid rubber structure

   • Self-healing properties

   • Durable yet gentle on blades

   • Heavier, dense boards

2. Hasegawa

   • Wooden core with synthetic rubber exterior

   • Lighter and easier to handle

   • Rough surface for better grip

   • Non-absorbent

   • Bleach-safe and easy to clean

Benefits of Synthetic Rubber Boards

• Soft on knife blades

• Non-absorbent (prevents bacterial growth)

• Won't warp or crack over time

• Easy to maintain

Alternative Option

If synthetic rubber boards are too expensive, a quality wooden board is the next best option.

Key Takeaway

Choosing a good cutting board is just as important as selecting a quality knife. Invest in a board that will complement your knives and last for years.