The Gesshin Ginga line is a custom line we have produced for us exclusively. The western style handles are also extremely well finished. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. Every sideways movement needs to be avoided. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. The profile and grind are very nice and the polish is really facinating. These knives have a great in-hand feel... not too heavy, but not super light. This Gesshin Ittetsu 300mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. zoom_out_map. 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. 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. Watch this video to learn how to properly use a slicing knife. These knives are suitable for both professional and home cooks alike. Spec: Origin (Made in): Toyama-shi, Toyama Prefecture, Japan It offers exceptional cutting performance and is ideal for ambidextrous use. The fit and finish is impeccable, and the shape is amazingly comfortable in-hand. So prying, rocking and chopping is out of the question! Pronuncia sujihiki con 1 l'audio della pronuncia, e altro ancora per sujihiki. How to say sujihiki in English? CapehartCutlery 10,925 views. Aiguisage. This is one of our best-selling lines. 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. The Gonbei AUS-10 series is a western handled series designed for toughness and edge retention in professional kitchens as well as your home. Couteaux de pouche . Not only does it look amazing and work well as a slicer, it is particularly well suited to jamon and prosciutto. These dimensions allow for less surface area and less friction when slicing through meat. Care Instructions: Wash and dry the blade by hand immediately after use. Though these knives are more of workhorse knives, they are not particularly thick at the spine or behind the edge. Tojiro DP – Petty 150mm. The hamon is polished in such a way that the area above it is misty, like a kasumi finish. These knives have a great in-hand feel... not too heavy, but not super light. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. • Symmetrical blade • Blade length: 240-270 mm. Want us to take care of initial sharpening? 19 800 ¥. These knives are made out of solid 52100 steel and feature a kurouchi finish. *High-Carbon* - YouTube Near the spine they seem to be more substantial, however, behind the edge, the are EXTREMELY thin. Even the boxes are beautiful lacquerware. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. La lame de 24cm de ce couteau sujihiki japonais est forgée à la main à Sanjo, au sein de la province de Niigata. The profile and grind are very nice and the polish is spectacular. The Kochi line is an exclusive to Japanese Knife Imports. QUICK VIEW. It comes with a burnt chestnut octagonal handle. 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. But I'm thinking of getting a 210-220mm gyuto, and then the 270mm I'm eyeing could nicely complement it. 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. A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. So prying, rocking and chopping is out of the question! We deliver our products Free Worldwide Shipping! Prononciation de sujihiki à 1 prononciation audio, et de plus pour sujihiki. chevron_left chevron_right. So I am considering getting a 270mm sujihiki for slicing both raw and cooked meat including indeed carving roasts. Dishwashers are very bad for all knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. Norisada 9.5-Inch Hammered Damascus Sujihiki. Just ask. Unlike yanagiba, sujihiki … The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. Like a Gyuto but shorter at the heel, a Sujihiki is ideal for clean and precise slicing. Tojiro DP Sujihiki Slicer, 10.5-in. Home use. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). The right use and maintenance is very important for this type of kitchen knife. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. 6. This knife is a very nice and thin sujihiki. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. The knife bags that come the Ginrei may vary in color and design from the picture. The final result is exactly the shape I wanted, but with a better grind, steel, heat treatment, and better fit and finish than my knife ever had. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. by Underground Media •  Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. 3 years ago. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. It is a carbon steel, and thus needs to be cared for as such. They are not as brittle as some other powdered steels, but have equal (and sometimes better edge retention). From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. 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