Hello i am back in a kitchen after being out of them for a few years. I have had about 5 years in American kitchens and over a year in sushi bars. I love working with sushi it's the only job I'll take in a kitchen any more. The presentation and style of work fits well with my personality. Quality over quantity. I joined this site to gain knoledge of knives and their many differences and other key techniques. I am gaining experience with single bevel knives everyday. But like any good kitchen worker you get tired of using the house knives. The ones I have at my dislosal are very cheap to say the least. They do get sharp but won't hold an edge after cutting 100 rolls in a day or two. So when a sashimi plate or some nigiri comes up it can be troublesome. I have my own knife but it's. Double bevel that is 11.5 inches so it's almost too big forthe space I work with. It works well for cutting a salmon up but no space for it on the bar. I also acquired a Kai wasabi knife for cheap from a guy who didn't know how to use or sharpen and later decided it should be mine. I bought it for $20 but it had been sharpened from both sides. It is a hard steel and is therefor very hard for me to get it perfect. I have came to the realization that I must have a knife for each area of cutting. Anyhow I'm done ranting about my work life. I'm sure some of you will read me rant hear and there on this site.