Sushi Making
Types of Sushi Explained — Maki, Uramaki, Futomaki, Temaki, Nigiri and Sashimi
Professional Sushi Chef — London
Knives sharp
enough to
matter.
Real advice from a working sushi chef. Japanese knives, sharpening, sushi techniques — no fluff, no guesswork.
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About the Chef
From dishwasher to
sushi chef.
I didn't grow up dreaming about knives. I started at the bottom — washing dishes, watching, listening. Bit by bit, I found my way into ramen kitchens, sushi counters, and eventually one of London's most demanding Japanese restaurants.
What I learned along the way — about knives, sharpening, fish handling, and Japanese technique — is what this site is about. No theory. No recycled YouTube knowledge. Just what actually works in a real kitchen.
01
Kitchen Entry — Dishwasher
Started at the bottom. Learned the rhythm of a professional kitchen.
02
Ramen & Soba Kitchen
Worked as apprentice alongside chefs with 10+ years experience.
03
Bento & Sushi
Created bento boxes and sushi varieties in a busy commercial setting.
04
Fish Handling Mastery
Trained at one of the world's most respected Japanese restaurants.
05
5+ Years with Japanese Blades
Tested dozens of knives. Knows what works — and what doesn't.
Latest from
the kitchen.
All Articles →
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What I Learned After 10,000 Nigiri — Lessons from Behind the Sushi Bar
Knife Anatomy
Single-Bevel vs Double-Bevel Knives — What Actually Matters in a Professional Kitchen
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How Sushi Rice Is Really Made in Professional Kitchens
Buying guide
Best Sushi Knife for Beginners — A Professional Chef's Honest Guide
Buying Guide
Santoku vs Gyuto — Which Should You Buy First?
Sushi Making
The Sushi Tools I Actually Use — An Honest Guide for Home Cooks
Knife Guide
Every blade,
explained.
Full Guide →
牛刀
01
Gyuto
The Japanese chef's knife. Versatile, thin, and frighteningly sharp. The one knife every serious cook should own.
三徳02
Santoku
Three virtues — meat, fish, vegetables. Shorter and more approachable than the Gyuto, brilliant for home cooks.
柳刃03
Yanagiba
My daily driver at work. This long, single-bevel blade is the sashimi knife — built for one thing and perfect at it.
菜切04
Nakiri
The vegetable knife. Flat, wide, and razor thin. Makes prep work fast and satisfying. Underrated by most beginners.
和柄05
Wa vs Yo Handles
Traditional Japanese handle or Western-style? The handle changes everything about how a knife feels and balances.
砥石06
Sharpening Guide
What grit? What angle? How often? I break down exactly how to keep a Japanese knife at its best — the way we do it in the restaurant.