My chef and I had a conversation today about why my fish-cutting SUCKS 10,000 BALLS — apparently he had a lightbulb moment that HOLY SHIT SHE’S FIGHTING ALL THESE RIGHT-HANDED KNIVES, it is not just that she’s really bad at this. HOORAY!
It really does make a tremendous difference, because the angled bevel on the blade is what enables you to cut fish properly, and it’s only on one side. So I’m taking this yanagiba that’s been carefully and precisely designed to make perfect slices of fish, and USING IT TOTALLY BACKWARD, goddamn.
And then he told me I have two weeks to go buy a left-handed yanagiba. BOO.
1) If I can’t get one in Seattle, I have one day in the next two weeks to find one … in Denver, I guess? Maybe? Unless I buy one from The Internet, but I hate buying knives I’ve never held.
2) It is HARD AS BALLS to find left-handed Japanese knives. I have ONE. I had it custom-made in Japanland and had someone bring it back for me. (And then someone at a previous restaurant kept stealing it and, well, not steeling it and it has chips and rust stains now MURDER MURDER MURDER MURD— I’m okay.)
3) SURE I DEFINITELY HAVE $150 TO $300 TO DROP ON A NEW KNIFE RIGHT NOW IT IS NOT LIKE I AM ON A SALARY OR ANYTHING and it is not like I have bills and a long-ass list of things that need replacing and fixing and paying for.
Please give it up for Sokka, who will now demonstrate my feelings on this matter: