Odd Question: Sushi and Spyderco?

[SpyderEdgeForever]

I don't know how many of you here are sushi fans? Fresh raw fish and other sea foods wrapped in seaweed and served with special rice, or, sashimi which is the rice-less version, miso soup, and all that. Perhaps it is the fact that Spyderco has had some of its best and most notable knives made in Japan such as the Endura and Delica series, the Salt series, and others, but, has the thought ever gone through your mind about the two? Sitting down to an enjoyable sushi meal with your favorite Spyderco knife at your side?

[Peter1960]

Maybe this one ... :p

[Nate]

We go out for sushi fairly often and I've used whatever Spderco is in my pocket pretty much every time. When you have kids it seems there's always something that needs to be cut up. Despite the name, "chop" sticks aren't terribly effective for cutting lol. Most recently it was my new frn Chap being used to cut up vegetable tempura and gyoza into more manageble bite-sized pieces.

We also occasionally make maki at home. I've thought that the new Cook's Knife might work well as a faux yanagiba, among other tasks, but it hasn't made it to the top of the list yet.

[ZrowsN1s]

My go to spyderco 'food knife' has been the LC200N Native :D

[xceptnl]

I think my Superblue Endura might be my favorite folding kitchen knife, but the Spydiechef needs more pocket time to know long term.

[zhyla]

Are you sure you’re eating sushi? I’ve never used a knife while eating sushi.

[Larry_Mott]

Are you sure you’re eating sushi? I’ve never used a knife while eating sushi.

Exactly my thought! What Spyderco do you insist on flaunting when you eat soup :P

[sal]

I like to cut my sushi pieces in half and get twice as many bites. Especially where we eat, the pieces are large.

sal

[Wanimator]

Interesting, Sal. I wonder what the history or deal is with a larger vs a smaller roll.

[nicked.onaut]

At home, non-Spyderco for prep.

When I am hiking in cool weather I'll slice my sushi at home to fit snugly in a plastic container, with less risk of damage due to jostling.

In warmer weather or for overnight+ , I have to double-pack my sushi with an outer container cold pack. Due to the extra weight, bulk, and add'l meals, I'll usually leave my sushi rolls unsliced; take more rolls of lesser diameter and of more variety, and often use different "non-traditional" wakame (seaweed--wrap) as well as hybrid ingredients. *These* will see the Spyderco afield, whichever I may have brought along.

Hot weather summiteers with hungry eyes and Pavlovian drooling have been heard to query, "Dude! What are you eating?" for which the usual reply is not from (the appropriate) Red Sun, but another film with Toshiro Mifune, "Haven't you seen a man eat (sushi) before? " 8^p

I quick-searched some archives and found just a few with labels for easy retrieval. I'm not a foodie-pic person per se, and I am cavalier about photo-labeling, so here's just a sample. Also found some Spydie pics in the neighborhood.





This young ewe mom was still nursing her lamb. Very late, I thought to take some photos with the Native:




kind regards,
a n.on

[cabfrank]

Sal, Salt 1? Maybe Salt 2 now?

[ed9957]

For when we go out to our local sushi restaurant, some of the rolls are quite large. My wife uses her Dragonfly Salt, doesn't even get a second glance from the waitress. The razor sharp edge works great!

Ed

[curlyhairedboy]

I definitely have a spyderco in pocket when eating sushi, but I can't say I've needed to cut anything I'm eating with it.

[sal]

Sal, Salt 1? Maybe Salt 2 now?

I use whatever knife I have with me. I generally don't carry Salts in Colorado unless I'm testing protos or new production.

sal

[Mastermachetier]

My dream is for one of the big american knife makers to put out a gyuto(Japanese Chef's knife) or a Yanagiba (Japanese Sushi Prep knife). I wonder if spyderco has ever considered it. Here is my favorite kitchen knife with a custom ebony and buffalo horn handle . I hope one day spyderco does something in this style.