Most of our class guests (especially corporate team building classes) are first-time sushi makers. When we introduce them to some sushi knife techniques, their first reaction is something like, "Oh, I am not used to using this kind of knife, I mean, it's very long and sharp." Besides the knife technique, one of the most challenging parts of sushi making is handling rice. Since sushi rice has sugar from sushi vinegar (rice vinegar+sugar+salt), it is very sticky (not sticky rice by the way).