Only use the knife on a wooden or soft plastic cutting board. This knife is a very nice and thin sujihiki. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. Require an average honing skill. Kaiden knives Each and every Kaiden knife is … Slicing roasts and other meat and fish, sometimes at the table, will be other possible uses. The sujihiki is the Western-style equivalent of the traditional yanagi knife. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. 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. The hamon is polished in such a way that the area above it is misty, like a kasumi finish. The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. Purpose of Sujihiki (Slicer) The sujihiki is intended for slicing boneless protein. Gonbei 240mm Hammered Damascus Wa-Sujihiki, Kochi 240mm Kurouchi Stainless Clad Carbon Wa-Sujihiki, Kochi 270mm Kurouchi Stainless Clad Carbon Wa-Sujihiki, Click here for our Holiday Shipping Info and Dates, The store will remain closed to customers, but we have non-contact pickup and drop-off. With the popularity of the sakimaru takobiki shape, we often get customers asking about them, but really looking for something more like a sujihiki. For comparison, a sujihiki is typically around 40mm tall at the heel. The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. 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. The edge is namely very thin and hard. The only thing I use a ck for is rough-chopping carrots, dicing onions, splitting hard squash, etc. Kintaro … The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. With a hardness level of 64-65 HRC done with superior quality even by Japanese artisan standard, this handcrafted sujihiki by master blacksmith Nobuo Hanaki has superb edge retention, excellent edge geometry and extremely thinness behind-the-edge, ensuring a smooth cutting performance. A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. 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. This knife is also useful for such things as large pieces of meat from poultry. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. I use a pinch grip only when I need to shorten it. Like our Gesshin Uraku series, they are good workhorse knives... tough and durable, easy to sharpen, and good edge retention. This series is a Japanese stainless steel at about 58-59 HRC. Not only does it look amazing and work well as a slicer, it is particularly well suited to jamon and prosciutto. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. 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. Sujihiki is the best Japanese knife to have for finely slicing meat, skinning or filleting fish, and trimming fat and sinew from meat. I made a trace of the profile and asked these craftsmen to make them. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. Sujihiki 270mm. 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These knives have a great in-hand feel... not too heavy, but not super light. It is not intended for cutting onto bones and is not flexible. A saya is not included with this knife. chevron_right Couteau japonais sujihiki MIURA vg-10 damascus Dimension:24 /27cm. The gyuto I settled on is 45mm. 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. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. It offers exceptional cutting performance and is ideal for ambidextrous use. Quantité. Such … I'm planning on primarily using this to learn to slice sashimi, including in front of dinner guests for showing off purposes. 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, Home use. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. Knife Talk: What is a Sujihiki knife? 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. The Sujihiki knife is characterized by its narrow width and short height. chevron_right couteau japonais. Tojiro DP Sujihiki Slicer, 10.5-in. 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. Read the 230mm custom sword-tip sujihiki discussion from the Chowhound Cookware, Knives food community. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. If you're looking for a western handled knife that can hold up under some serious use, this is your knife. Yu Kurosaki yu Kurosaki yu Kurosaki Fujin VG10 Hammered Sujihiki Japanese knife Imports DP Sujihiki Slicer, 9.4-Inch with! 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