[TimT]

I have a bunch of sushi knives...cant remember the correct Japanese description for the blades... but I have chisel, and bevel types...

the chisel blades are "handed" very hard to use "opposite hand"

I've had a Sushi dinner at least once, if not twice a week for many many years..

If you go to a restaurant where there is a master sushi chef..(correct term eludes me again) they take there time while they masterfully cut each piece of fish... They don't make a show of the prep like those tepanaki places..

I've been to Nobu a few times... and the chef usually used some commercial butcher knife that had been reground or just used till it suited the owner