Many sushi chefs feel their knives are an extension of themselves. It is even said that the skill of sushi chefs can be discerned by examining their knives. Indeed, the role of the knife in sushi making cannot be overstated. The chef’s ability to bring out the best natural flavor in each ingredient, and to prepare fish hygienically whilst maintaining its freshness, relies largely on the chef’s knife wielding skills. To maintain a samurai-sharp cutting edge and produce excellent sushi and sashimi, the art of sharpening must be mastered and diligently applied daily.