About knives. As has been said before, a sharp knife is a must. What I
use is a long (11") willow bladed carving knife that I picked up over
20 years ago. It's nice for fish , and really good for dealing with
maki rolls. The blade is relatively thin, with just a bit of 'give' in
it. I like using carving knives for this stuff anyway, and they're
fairly inexpensive. As long as you don't use one of those serrated
knives, you should be okay. One tip I can offer about cutting maki is
that you keep the blade relatively clean. Untill you get your maki
preparation down pat, some rice is bound to stick to the blade. To
keep this to a minimum, wipe the blade using a towel moistened with
your water & vinegar mixture.

Jim