Clean cuts: A guide to sushi knives and Japanese cooking classes in Singapore


There is something so uniquely comforting about Japanese food. Any day of the week and any season of the year calls for bowlfuls of ramen, or a nice serving of sushi, nigiri, or sashimi. Don Buri is comfort food for many people. Japanese mochi and tart are truly delightful desserts to contrast the fusion of flavours from meat and rice dishes.

Little wonder that Palate Sensations Culinary School’s Japanese cooking classes in Singapore are highly anticipated, and we have lined up several classes with chef Amelia Seko that you could sign up for from July to September!


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Photos of participants from a sushi class facilitated by Chef Amelia


If you are wondering where to learn Japanese cooking in Singapore, then Palate Sensations Culinary School is a good place to start. Chef Amelia Seko will impart her skills in preparing Japanese food, from sourcing the finest ingredients, to using the unique cutlery.

Speaking of unique cutlery, it is a well-known fact that special knives for sushi are needed if your aim is to achieve an authentic experience with every bite.

In this interview, Chef Amelia Seko explains what a clean cut is and what knives sushi chefs use.


Knives for sushi

Image Source: shutterstock


Acquiring knife skills is central to your success in the kitchen, and this is especially true if you are learning to make sushi. Palate Sensations Culinary School’s Japanese Knife Skill class will teach students how to use and handle the special knife used in preparing sushi, sashimi, and nigiri.

But first, what is the difference between sushi, sashimi, and nigiri?