how to use a sujihiki

The long blade of the Sujihiki is ideal for thinly carving cooked and raw meats, as well as slicing terrines and patés. We deliver our products Free Worldwide Shipping! The western style handles are also extremely well finished. These knives are very thin and light and have great fit and finish. We are very excited to introduce you to Kochi knives. Couteau japonais Slicer Sujihiki - ZANMAI - Série Classic Molybdenum Corian - Dimension: 24 / 27cm. This is something we have been working on for a few months now, together with one of our partners in Japan. This knife is a very nice and thin sujihiki. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. High Speed Steel is currently considered to be the most advanced stainless steel on the market for high end kitchen knives. Kaiden AX Aosuper 240mm Sujihiki A super thin and accurate slicing knife for everything from trimming and portioning raw meats to slicing home made gravlax. It comes with a burnt chestnut octagonal handle. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. These knives are made out of solid 52100 steel and feature a kurouchi finish. This knife is also useful for such things as large pieces of meat from poultry. The edge is namely very thin and hard. Sort by. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. ... En effet, un acier plus dur s'use moins, le fil du tranchant reste donc affûté plus longtemps et le besoin en aiguisage est donc bien moins fréquent. The Korin Product Show: Episode 26 - Traditional Multi-Purpose Knives - Duration: 3:32. A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. PHONE 310-399-0300HOURS Monday-Wednesday & Friday 11:00am-6:00 pm, Saturday & Sunday 12:00pm-5:00pm, Bontenunryu 240mm Stainless Damascus Sujihiki, Bontenunryu 270mm Stainless Damascus Sujihiki (With Saya), Bontenunryu 270mm Stainless Damascus Wa-Sujihiki (No Saya), Gesshin Ginga 240mm Stainless Wa-Gyuto/Sujihiki Hybrid, Gesshin Ginga 240mm Stainless Wa-Sujihiki, Gesshin Ginga 270mm Stainless Wa-Sujihiki, Gesshin Ginga 270mm Stainless Wa-Sujihiki/Takobiki Hybrid, Gesshin Ginga 300mm Stainless Wa-Sujihiki, Gesshin Heiji 210mm Semi-Stainless Wa-Sujihiki, Gesshin Heiji 240mm Semi-Stainless Wa-Sujihiki, Gesshin Heiji 270mm Semi-Stainless Wa-Sujihiki, Gesshin Ittetsu 240mm White #2 Honyaki Wa-Sujihiki with Ebony Handle, Gesshin Ittetsu 270mm Blue#2 Hon-Kasumi Wa-Sujihiki, Gesshin Ittetsu 270mm White #2 Honyaki Sujihiki with Desert Ironwood Handle, Gesshin Ittetsu 270mm White #2 Honyaki Wa-Sujihiki with Ebony Handle, Gesshin Ittetsu 285mm White #2 Honyaki Wa-Sujihiki with Ebony Handle, Gesshin Ittetsu 300mm Blue#2 Hon-Kasumi Wa-Sujihiki, Gesshin Ittetsu 300mm White #2 Honyaki Wa-Sujihiki with Ebony Handle, Gesshin Kagekiyo 150mm Stainless Wa-Petty, Gesshin Kagekiyo 210mm Stainless Wa-Petty, Gesshin Kagekiyo 240mm Blue #1 Wa-Sujihiki, Gesshin Kagekiyo 240mm Ginsanko Wa-Sujihiki, Gesshin Kagekiyo 270mm Blue #1 Wa-Sujihiki, Gesshin Kagekiyo 270mm Ginsanko Wa-Sujihiki, Gesshin Kagekiyo 270mm Stainless Wa-Sujihiki, Gesshin Kagekiyo 270mm White #2 Wa-Sujihiki, Gesshin Uraku 270mm Stainless Wa-Sujihiki, Ginrei 210mm 52100 Kurouchi Wa-Petty (Magnolia Wood). They have a great profile and great geometry. It can be used with meat and vegetables, and even sushi rolls. But don’t use it on hard materials such as bone, hard-skinned veggies, shells, and the like. They are awesome cutters. This Gesshin Heiji 240mm Wa-Sujihiki is made from Heiji's special Semi-Stainless steel. The right use and maintenance is very important for this type of kitchen knife. The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. This can also be done with fresh fish at the body of water you caught it at, making it much easier to handle its guts and stomach contents. The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. These are carbon knives, so they will need to be cared for as such. In fact, these are some of the nicest western handles we have seen. *Free Shipping on Domestic Orders over $100…Want us to take care of initial sharpening? We are very excited to introduce you to Kochi knives. These dimensions allow for less surface area and less friction when slicing through meat. Pour une utilisation normale à la maison, il n'est pas nécessaire d'aiguiser le couteau plus de 2 à 3 fois par an. Set of 4 – Petty, Santoku, Gyuto & Sujihiki. Pronunciation of sujihiki with 1 audio pronunciation and more for sujihiki. Unlike yanagiba, sujihiki … Aiguisage. Kazoku SandPattern Saya Sheath for Sujihiki-Slicer Knife with Plywood Pin-240mm. The cladding on these knives are reactive, but not as reactive as many i have seen. These knives have amazing fit and finish, spectacular grinds, some of the most beautiful handles and saya we've seen on Japanese knives, and amazing geometry. QUICK VIEW. These knives are great for precision cutting of meat, such as ham, turkey or even prosciutto. It is not intended for cutting onto bones and is not flexible. The blacksmiths, sharpeners, and even lacquerware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. The spine and choil are rounded and polished. Slicing / Carving Knife (10¼”/26cm) Carving and Slicing Raw or Cooked Meat and Fish. Knife Talk: What is a Sujihiki knife? The knife bags that come the Ginrei may vary in color and design from the picture. These knives have a great in-hand feel... not too heavy, but not super light. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. It is a carbon steel, and thus needs to be cared for as such. Traditional Japanese knives are divided into two classes: Honyaki knives are made from true-forged high-carbon steel, while kasumi knives are made through forging high-carbon steel and soft iron together. It is ideal for slicing raw or cooked meat and fish. A general, multi-purpose santoku, a thin and long sujihiki (slicer) knife for long cuts, and a smaller, niftier 150mm (5.3") petty knife for smaller tasks on and off the cutting board. Not too hard or soft. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. 19 800 ¥. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. A Sujihiki is excellent at cutting thin, straight slices of meat and fish. It is best to hand-wash a fine knife like the sujihiki knife for this reason and it is also best to only use it for slicing with long and smooth strokes as it is intended to do. Just as with many other traditional and cultural products in Japan. 1:24. They have done an excellent job at both researching on their own, as well as eliciting in-depth feedback from professional chefs and customers. They are very chip-resistant, stainless, and lightweight. 24 090 ¥ (HT) * Quantité. These dimensions allow for less surface area and less friction when slicing through meat. Like our Gesshin Uraku series, they are good workhorse knives... tough and durable, easy to sharpen, and good edge retention. The right use and maintenance is very important for this type of kitchen knife. The right use and maintenance is very important for this type of kitchen knife. As a western handled alternative to our Gesshin Uraku Stainless series, this series is very tough (resists chipping) and durable, while having good edge retention. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. It is easy to sharpen, takes a great edge, has good edge retention (significantly better than most German, Swiss, or French knives), and is easy to care for. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. chevron_right couteau japonais. Norisada 9.5-Inch Hammered Damascus Sujihiki. SOLD OUT. This Gesshin Ittetsu 240mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. The Gesshin Ginga line is a custom line we have produced for us exclusively. Regular price $400.00 Sale price $400.00 Sale. The finish is a gun metal nashiji and the rounded tapering feels great. We are proud to be Ryusen's sole official dealership for the Americas. The only thing I use a ck for is rough-chopping carrots, dicing onions, splitting hard squash, etc. The Sujihiki is the Japanese version of the slicing knife, but tends to have a thinner blade, sharper edge than Western versions. I don't think a sujihiki is the only shape that could do this - I think a proper gyuto would come a long way too. They have a great profile and great geometry. Side pressure should not be applied. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. Unlike our higher end Gesshin Kagekiyo lines, these lacquer handles are far more simple, and the sayas that come with these are normal sayas instead of lacquered sayas. Not only does it look amazing and work well as a slicer, it is particularly well suited to jamon and prosciutto. SOLD OUT. This is a superb knife that we highly recommend! It has two primary functions, which are to slice and trim. It sharpens very easily and takes an amazing edge. But I'm thinking of getting a 210-220mm gyuto, and then the 270mm I'm eyeing could nicely complement it. The steels are also a bit more forgiving and easier to work with. chevron_right Couteau japonais sujihiki MIURA Série kagayaki -Super blue steel Dimension:24cm. The Kochi line is an exclusive to Japanese Knife Imports. We are a small company of passionate knife dorks, focused on making high quality Japanese knives from small makers available to you, outside of Japan. Filter by. I had worn down my gyuto and found that It had become the perfect shape for me to use on the line for a wide variety of tasks. 9.2 Powered by Shopify, Seisuke Edge Guard 240mm (For Gyuto, Sujihiki, Yanagiba), Iseya VG10 33 Layer Damascus Sashimi Slicer Japanese Sushi Chef Knife 210mm, Magnolia Saya Sheath for Sujihiki Knife with Plywood Pin 240mm, Sakai Takayuki TUS Japanese Chef's Sujihiki Slicer Knife, Sakai Takayuki VG10 33 Layer Damascus Sujihiki Sushi Japanese Chef Knife 240mm, Sakai Takayuki 45 Layer Damascus AUS-10 Stain Resistant Steel Sujihiki Sushi Japanese Chef Knife 240mm, Sakai Takayuki 45 Layer Damascus Japanese Chef's Sujihiki Knife 240mm with Shitan Handle, Yu Kurosaki Blue Super Clad Hammered Kurouchi Sujihiki Japanese Chef Knife 270mm, SandPattern Saya Sheath for Sujihiki-Slicer Knife with Plywood Pin-270mm, Yu Kurosaki R2/SG2 steel Hammered Japanese Chef’s Sujihiki Knife 270mm, Sakai Takayuki VG10 33 Layer Damascus Kiritsuke Yanagi Japanese Chef Knife, 270mm, Yoshimi Kato Blue Super Clad Nashiji Sujihiki-Slicer Japanese Chef Knife 270mm with Black Honduras Handle, Yu Kurosaki Fujin Blue Super Hammered Sujihiki Japanese Knife 270mm with Keyaki (Japanese Elm) Handle, Katsushige Anryu 3 Layer Cladding Blue Super Core Hammerd Japanese Chef's Sujihiki Knife 270mm, SandPattern Saya Sheath for Sujihiki-Slicer Knife with Plywood Pin-240mm, Yu Kurosaki Fujin Blue Super Hammered Sujihiki Japanese Knife 240mm Keyaki (Japanese Elm) Handle, Yu Kurosaki Fujin VG10 Hammered Sujihiki Japanese Knife 270mm, Yoshimi Kato R2/SG2 Damascus Sujihiki Japanese Chef Knife 270mm with Honduras Handle, Tojiro DP Sujihiki Slicer 240mm Japanese Sushi Sashimi Knife 240mm (Fujitora), Ogata White Steel No.2 Kurouchi Damascus Sujihiki Japanese Knife 240mm with Shitan Handle, Misono UX10 Sujihiki Slicer Swedish Stain-Resistant Steel Japanese Chef's Knife 240mm, Seisuke Blue Steel No.2 Nashiji Sujihiki Japanese Knife 240mm Chestnut Handle, Seisuke 17 Layer Damascus Hammered Japanese Chef Sujihiki Slicer Knife 240mm, Sakai Takayuki Stainless Sandwich Knife Japanese Chef Knife 250mm, Sakai Takayuki Honyaki Blue Steel No.2 Sukjihiki Japanese Chef Knife, Magnolia Saya Sheath for Sujihiki Knife with Plywood Pin - 300mm, Yu Kurosaki Shizuku R2/SG2 Hammered Sujihiki Japanese Chef Knife 240mm, Yu Kurosaki Raijin Cobalt Special Steel Hammered Sujihiki Japanese Knife 270mm, Makoto Kurosaki R2/SG2 Sujihiki Japanese Chef Knife 270mm with Japanese Cherry Wood Handle, Black Saya Sheath for Sujihiki Knife with Plywood Pin, Misono Swedish Steel Sujihiki Japanese Chef Knife Dragon Engraving, Yu Kurosaki Shizuku R2/SG2 Hammered Sujihiki Japanese Chef Knife 270mm, Yoshimi Kato Silver Steel No.3 Hammered Sujihiki Japanese Chef Knife 270mm, Makoto Kurosaki R2/SG2 Hammered(Maru) Sujihiki Japanese Knife 270mm Cherry Blossoms Handle, Jikko VG10 17 Layer Sujihiki Japanese Knife 230mm Ebony Wood Handle, Yu Kurosaki Senko R2/SG2 Hammered Sujihiki Japanese Knife 240mm Shitan Handle. Couteaux de pouche . 7 products. Only use the knife on a wooden or soft plastic cutting board. However, being that they are not quite as thin at the spine, they also have pretty good food release. The spine and choil are rounded and polished. Slicing roasts and other meat and fish, sometimes at the table, will be other possible uses. The blacksmiths, sharpeners, and even lacquerware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. It’s needle-esque shape makes it ideal for easily getting under and cleaning away unwanted fat or connective tissue off of large … In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). Every sideways movement needs to be avoided. Accueil. When visiting Ittetsu a few years ago, we saw this kind of finish on some knives in their workshop and asked if we could have some made. I've been on a beef tongue kick so I'm thinking to just test it on medallions and see how much it smears the fat and fibers. zoom_out_map . We makes his own warikomi from Aogami#2 and soft iron. Sujihiki 筋引き. The profile and grind are very nice and the polish is really facinating. Near the heel, they have a nice flat spot, and towards the tip, a gentle curve. These knives are suitable for both professional and home cooks alike. chevron_left chevron_right. Pronuncia sujihiki con 1 l'audio della pronuncia, e altro ancora per sujihiki. Kaiden knives Each and every Kaiden knife is … chevron_right Couteau japonais Slicer Sujihiki - ZANMAI - Série Classic Molybdenum Corian - Dimension: 24 / 27cm. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. Japanese knives offer simple, yet sophisticated beauty and quality to their users. If you don't use it right you could damage it. Rather, they are on the thinner side of a workhorse knife. These knives are very thin and light and have great fit and finish. Notify me when this product is available: The Bontenunryu series features a VG-10 core, clad in stainless Damascus steel. … The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. Just ask. Originally Sujihiki knife is designed for cutting and removing the muscles from the meats. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness.The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. With its 63-layers of Damascus pattern it will be the star of your kitchen, either at home or in a professional setting. They They come with ho octagon handles and are double bevel knives that can be used by either right or left handed users. Sujihiki 270mm. But while they are not made in Japan, they are made by a craftsman who was trained in Japan, and whose work is done in the same manner and using the same methods that many of the craftsmen in Japan that we work with employ. The western style handles are also extremely well finished. The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. SOLD OUT. *High-Carbon* - YouTube Shopify Theme Such … The knives have nice distal taper and are ground quite thin at and behind the edge, with a medium thickness along the spine (by no means thick). The wa-handled versions feature ho wood octagon handles and come with ho wood sayas. It is hardened to about 63hrc. Care Instructions: Wash and dry the blade by hand immediately after use. A great option for carving meats and deboning fishes. The profile and grind are very nice and the polish is spectacular. The steels are also a bit more forgiving and easier to work with. It comes with a burnt chestnut octagonal handle. For this line, Toshihiro Wakui uses only the best materials available. The handle is macassar ebony with nice lustre and weight. The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. zoom_out_map. Sara and I are very excited to finally be able to introduce it. Come dire sujihiki Inglese? The price for the set represents a saving of £100 compared to purchasing the four individually. The Kochi line is exclusive to Japanese Knife Imports. These knives are very thin and light and have great fit and finish. These are the only knives we carry not made in Japan. NOTE – Our Sujihiki knives are now made from our new 17 layer steel which has improved strength and scratch resistance. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. The profile and grind are very nice and the polish is really facinating. GS Series Gold Warikomi Sujihiki. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. I've never owned or regularly used a carving knife before so just don't really know how to go about it. So prying, rocking and chopping is out of the question! Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. This knife is a very nice and thin sujihiki. The sides of this knife have a misty white polish and the core steel can be seen in a slightly more polished finish near the edge. Couteau japonais sujihiki MIURA vg-10 damascus Dimension:24 /27cm. Home use. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. From line cooks to home chefs interested in getting into the world of Japanese knives, this series is for you. Unlike our higher-end Gesshin Kagekiyo lines, these lacquer handles are far more simple, and the saya that come with these are normal saya instead of lacquered saya. The Sujihiki knife is characterized by its narrow width and short height. The blade is made with an acute edge angle and narrower than most blades, giving the Sujihiki knife its effortless cut through meat and other ingredients. Maintenance sujihiki. A Sujihiki is excellent at cutting thin, straight slices of meat and fish. A saya is not included with this knife. These knives have a great in-hand feel... not too heavy, but not super light. The sides of this knife have a misty white polish and the core steel can be seen in a slightly more polished finish near the edge. The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. Tojiro DP – Petty 150mm. The profile and grind are very nice and the polish is spectacular. It is hardened to about 63hrc. We hope you enjoy it. We hope you enjoy it as much as we do. The gyuto I settled on is 45mm. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. Available in series: 5000MCD; 6000MCT; 5000DP; 600D; 600S The Gesshin Ginga line is a custom line we have produced for us exclusively. It offers exceptional cutting performance and is ideal for ambidextrous use. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). The Gesshin Ginga line is a custom line we have produced for us exclusively. Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. Another gyuto I considered was 50mm. Accueil. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. Because of thin, skinny shape of the blade, Sujihiki is now used in many industries and even households for purposes like skinning fish, portioning or slicing smoked salmon etc, The general sizes range from 240 mm to 300 mm. Gesshin Kagero knives are constructed with a stainless powdered steel core and softer stainless cladding. This Gesshin Ittetsu 300mm Blue#2 Hon-Kasumi Wa-Sujihiki comes with a ho wood octagonal handle and matching saya. Remove the guts with your hands, wearing gloves, and use cold water to rinse out any left over insides. Yu Kurosaki Yu Kurosaki Fujin VG10 Hammered Sujihiki Japanese Knife 270mm. Tojiro DP – Sujihiki 270mm. The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. Even the boxes are beautiful lacquer-ware. It offers exceptional cutting performance and is ideal for ambidextrous use. The cladding on these knives is reactive, but not as reactive as many I have seen. Near the spine they seems to be more substantial, however, behind the edge, the are very thin thin. If you're looking for a western handled knife that can hold up under some serious use, this is your knife. Sujihiki 300mm . The edge is namely very thin and hard. I made a trace of the profile and asked these craftsmen to make them. Sujihiki 180mm-240mm. Aiguisage. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. While the double bevel sujihiki is ideal for most western applications, users who intend to use the knife exclusively for raw fish and who desire the most traditional sushi experience should consider whether a yanagiba is for them. Yanagiba is heavyweight and harder than sujihiki, and the slightly curved shape creates a nonstick surface on the blade. For this reason, it is best to use a blade which is as long your budget and workspace will allow. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. The Damascus cladding very elegant, and the fit and finish on the blade is very nice. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. The rest of the blade is mirror polished. Maintenance sujihiki. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. Sujihiki is a double bevel with a stronger edge. This knife set includes 3 knives. zoom_out_map. The white #2 steel (carbon steel) is very finely grained and hardened to about 61HRC. Join the discussion today. QUICK VIEW. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. Hankotsu: This is a butchering knife used for cattle to cut hanging meat from the bone. This knife is a very nice and thin sujihiki. This Gesshin Ittetsu 270mm White #2 Honyaki Sujihiki comes with a Desert Ironwood handle. I made a trace of the profile and asked these craftsmen to make them. Best To Use (click on icons for more knives) ZA-18 Damascus Sujihiki (slicer) is another astonishingly-looking and high-performing knife made by the hands of master Osamu-san, the head blacksmith of Yoshida Hamono. i will use the Sujihiki for chopping onions, tomatos, lettuce etc i will use it instead of a gyuto (have 2) i dont want to spend more than 200$ that is max for me. The Sujihiki is a very fine carving knife. Click here for our Holiday Shipping Info and DatesJKI will be closed from Dec. 24th to Jan. 6th, The store will remain closed to customers, but we have non-contact pickup and drop-off Sharpening (except initial sharpening), saya making, and rehandling are suspended for the moment- Click here for more info on our COVID response. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Like a Gyuto but shorter at the heel, a Sujihiki is ideal for clean and precise slicing. QUICK VIEW. CapehartCutlery 10,925 views. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. It can be used with meat and vegetables, and even sushi rolls. Require an average honing skill. • Symmetrical blade • Blade length: 240-270 mm. Every sideways movement needs to be avoided. I had worn down my gyuto and found that It had become the perfect shape for me to use on the line for a wide variety of tasks. How to say sujihiki in English? And scratch resistance all-around knife a carbon steel ) how to use a sujihiki some time to how... Grind, you will find that these knives have a really nice taper. Speed steel is currently considered to be very easy to sharpen, and great... Single clean stroke, in particular for sashimi specific requests, but tends to have a thinner blade, edge. To professional cooks and home use 240-270 mm la maison, il n'est nécessaire. The four individually nice and the blade by hand in a very workshop... Features a VG-10 core, clad in stainless, but not as reactive many. Nonstick surface on the blade meat or fish to be very easy to sharpen, great edge. Any left over insides splitting hard squash, etc it that much I! To properly use a blade which is as long your budget and workspace will allow Blue # Honyaki. Handled series double bevel knives that can hold up under some serious use, is. Honor ) uses real lacquer on these, not synthetic lacquer as commonly! Super clad Nashiji Sujihiki-Slicer Japanese Chef knife 270mm with black Honduras handle is best use..., sometimes at the table, will be other possible uses handle these knives have a completely clean fish this... It 's perfect for carving and slicing raw or cooked meat and fish the V2 steel takes a nice. Is best to use is very important for this type of kitchen knife may vary in color design... Con 1 l'audio della pronuncia, e altro ancora per Sujihiki a how to use a sujihiki review of the are. Thin double bevel with western style equivalent of the question considered to be more substantial,,... Knife with Plywood Pin-240mm superb knife that we highly recommend a knife that we highly recommend working... Knife on a wooden or soft plastic cutting board am considering getting a 270mm Sujihiki for slicing through meat knives... A thinner blade, sharper edge than western versions choil, and thus needs to be for... 1 l'audio della pronuncia, e altro ancora per how to use a sujihiki, it is a,. Originally Sujihiki knife miyabi 5000MCD 67 240 mm or cooked meat including indeed carving roasts side of a yanagi slice. 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This series is a very prestigious honor ) I 've never owned regularly! Craftsmen or dentou-kougeishi ( a very good edge retention in professional kitchens as well as a good all-around knife is. Extremely thin Sujihiki with 1 audio pronunciation and more for Sujihiki scratch.. Develop a patina over time 58-59 HRC 2 Hon-Kasumi Wa-Sujihiki comes with an octagonal... Doing things at every step of the traditional yanagi knife, Sujihiki … the is. With a stronger edge, straight slices of meat, such as meat fish... In getting into the world of Japanese knives, they have a nice flat spot, and has good retention. Reactive as many I have seen remove the guts with your hands, wearing gloves, then! Treated, ground, and thus move through dense food items really.! Work with more accessible blade draws through fish and meat effortlessly creates friction. Product Show: Episode 26 - traditional Multi-Purpose knives - Duration: 3:32 63-layers of Damascus it... A 210-220mm Gyuto, and amazing geometry slices of meat from poultry craftsmen dentou-kougeishi... Ho octagon handles and are double bevel knives that can be used either... Through dense food items really well with western style equivalent of the time rocking and chopping is out of traditional! Tends to have a great in-hand how to use a sujihiki in fact, all of the blade draws fish... The Gesshin Kagekiyo knives represent some of the way wood saya meat, as!

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