So the sharpness is impossible in stainless steel.The edge is right-handed.If you want to change it to left-handed, please use a whetstone. Log In Sign Up. The Sujihiki is suitable design for the slicing tasks. This is ideal for trimming and slicing. The purpose of its design is to produce high quality protein cuts. We sincerely hope you enjoy your stay and the discussion of all things sharp. Great service and quick shipping. Great experience working with Chef Knives to Go. The Sujihiki is a very fine carving knife. Users can choose the length appropriate to their needs based on the product the knife will be used on and the available space in the kitchen. Though it can be used for both external and internal applications, the most interesting use of Kebony must be in partnership with TOG Knives: together, they have created the 26cm Sujihiki. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés. Some knives sell with a divot or hammered style above the cutting edge to help reduce food sticking to this Japanese kitchen knife when slicing. If the number 1 knife is Batman then the Petty Knife is Robin. $ 154) is … For the average user you should just get a sujihiki, there is certainly a learning curve with single bevel sashimi knives, especially when it comes to sharpening. In our opinion, first-class tools are defined by haptics, ergonomics, material and manufacturing quality. The needle-like shape makes it perfect to reach underneath the fat to remove unwanted fat or connective tissue of larger pieces of meat such as ribeye or pork loin. CapehartCutlery 10,925 views. Free shipping for many products! $99.95 Price. A Sujihiki knife is a type of chef’s knife that is widely used in Japanese cooking. CHOOSE EXPRESS IF YOU WANT IT IN TIME. Sujihiki (筋引): (muscle cutter) These are long knives used to cut meat, often in the form of a draw cut. 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. Petty / Paring. The sujihiki (or sujibiki) is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. #1 Kurouchi Sujihiki knife 180mm: chestnut Total length 325mm, blade 180mm, width 39mm, thickness 3.6-1.5mm, weight 115g, double bevel, stainless clad blue steel, D-shaped burnt chestnut wood handle with horn hilt. Close • Posted by. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! The material is a high-quality carbon steel made for lightweight construction. His service is second to none. A million thank yous! Yoshihiro produces traditional, … … One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables. Sujihiki knives are also used for carving. Imagine slicing a turkey at christmas in front of the family with a knife like that.. Another, probably the very best slicer around, is the Hiromoto AS, which is a san-mai construction. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the … 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. Ruscal, a suji is mostly the least used knife in a home situation!!! Sujihiki is a precise knife that is perfect for cutting, slicing, … Sujihikis commonly range from 240mm to 300mm though there are both shorter and longer examples than this range. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Hankotsu: This is a butchering knife used for cattle to cut hanging meat from the bone. Really appreciate the time he puts into every email as well as the free forum he hosts. The typical length of Sujihiki ranges between 210mm … It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto. The slicing (SUJIHIKI) knife is a Japanese slicing knife ideal for effortlessly cutting meat, fish as well as for slicing a roast and other large cuts of meat. Add the Leather Saya for supreme protection! The best knife-work can only be executed with a knife that feels the best. Think about your nakiri knife as a vegan. They are sharpened equally on both sides. Call us on + … If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Hankotsu: This is a butchering knife used for cattle to cut hanging meat from the bone. See all Petty Knives . I'm sure there will be more to come. Out of Stock. 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. My go to company for kitchen gear. You can use them as chef's knife or petite knives. Maker Post. Sujihikis can be seen in one of two ways: first, as analogues to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel yanagiba famously used for preparing sushi. This super-thin knife has an excellent edge and is made of a super hard cut of steel. So, while the nakiri knife could quite easily butter bread or chop up some tasty steak, perhaps it is best used for its intended purpose. Gyuto Santoku Nakiri Usuba Yanagi Sujihiki Kiritsuke Honesuki Takobiki Deba Kenmuki Mioroshi Saya Cutting Boards Whetstone Moribashi Chopsticks Blue Steel White Steel Stainless Steel VG-10 Ginsan Suminagashi Damascus Honyaki Please take a moment to register and stop by the New Member Check-In and say hello. A sujihiki knife is a Japanese-style knife designed to slice through boneless protein without needing to use a sawing motion. 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. Use a steel that is tempered at a higher Rockwell degree than the knife – WÜSTHOF says their knives are tempered at 58 Rockwell and their branded sharpening products are tempered at 65 Rockwell. bladesmith. These knives are great for delicate cutting of small fruits, vegetables, herbs, and boning. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. They are utility slicer knives. • Symmetrical blade • Blade length: 240-270 mm. Save 25% when you add a saya with your knife purchase! It can also be used as a good knife for cutting cheeses. Sujihikis can be seen in one of two ways: first, as analogues to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel yanagiba famously used for preparing sushi. Home > Knife Types and Shapes > Yanagi / Sujihiki: YANAGI / SUJIHIKI: One of the traditional Japanese shapes, Yanagi knives are similar to carvers in appearance but can be distinguished by their long thick spines, prominent shinogi lines, and concave back sides. Tojiro F-1059. More information and great kinves at great prices at capehartcutlery.com The heel section of the knife is … Originally Sujihiki knife … Yoshihiro Ice Hardened 10.5-Inch AUS10 Stainless Steel Wa Sujihiki. Originally Sujihiki knife is … Fuguhiki knife has a blade profile that is similar to the Yanagiba, but it is narrower in height and is ground much thinner to enable it to cut extremely thin slices of Fugu (Blowfish). Quick delivery, and they are great about returning emails. Koi Knives offers Japanese Chef Knives with Australian wood handles. See all Sujihiki Knives . 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. Knife Specs. Type : Sujihiki Knife Steel : SK4 High Carbon Steel HRC : 60-61 Edge : Right : Left = 90% : 10% Blade Length: 240mm It was no big deal when my most used knives had finger guards, but now that I use the Konos so much and forget to respect the differences from the European knives with which I developed skills and habits, that exposed chin has caused me grief a couple of times. Our knives are created for those that love knives likes we do. Shin's comment Price: JPY28,000. The Sujihiki is the Western-style equivalent of the traditional Yanagi … The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. Super fast shipping. A place to talk about the use, maintenance, and acquisition of any … Press J to jump to the feed. Awesome selection of knives and tools. A place for all things chef knives. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. Typically more length is preferred because it ensures that slices can be completed without resorting to sawing through the protein which can diminish the quality of the final product. 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. Enjoy! How To Use a Sujihiki Slicer Knife - Duration: 1:24. Nicely balanced between too thick and too slim. The Sujihiki is suitable design for the slicing tasks. It is almost 150mm long, octagonal handle and perfectly suited for a long knife like Sujihiki. DICTUM is about more than just tools - For more than 170 years, DICTUM has been offering an extensive range of tools, including garden tools, materials, finishes as well as knives for the kitchen and for outdoor use that meet the highest standards and requirements. The Sujihiki or Subihiki – as some also call them – is the Japanese version of the slicing Western knives. I always come here to order anything I might need for the kitchen and I am never disappointed. CHRISTMAS SALES STARTS NOW!! I'm actually waiting on my second knife from them. Sujihiki (筋引): (muscle cutter) These are long knives used to cut meat, often in the form of a draw cut. Perfect for filleting fish and slicing or carving meat or poultry, the sujihiki is an exceedingly precise Japanese chef's knife with a steeper bevel than similar European knives. It is a lightweight knife that is suitable for all hand sizes. 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 general size is 150 mm. The profile of slicers also makes them a good choice for portioning baguettes, bread, and layer cakes, or cutting through large fruits and veggies – a … The Korin Product Show: Episode 26 - Traditional Multi-Purpose Knives - Duration: 3:32. Press question mark to learn the rest of the keyboard shortcuts. Sujihiki knives tend to have a thinner blade and more narrow profile compared to European slicing knives. Specific to sujihiki knives is how thin they are. While you could try and chop meat with a butter knife, it would perhaps be easier to use a knife that was designed for the task. Sujihiki (Slicer) The sujihiki is intended for slicing boneless protein. We have an edge on life! I've used this particular sujihiki for several hours continuously and all that time the handle was very comfy, no sore or hot spots on my palms or fingers. 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 Sujihiki knife is characterized by its narrow width and short height. With the long blade of a sujihiki you can effortlessly cut wafer-thin, straight slices of meat and fish. Home Forums > Vendors - Sales, Services & Knifemakers > CJA Edged Art / Scorpion Forge > Welcome to the KKF! The Petty Knife. The Kitchen Knife Fora. All rights reserved. level 1 Primal Cuts - drum 'n' bass; formed in 2019 on r/chefknives Sujihiki is … Makoto Kurosaki Sakura 270 Sujihiki … Press J to jump to the feed. All the following are around the same price range Does anybody have any experience using any of these knives. Sujihiki can be used for filleting, carving and general purposes. The sujihiki is double beveled, which is the biggest difference between it and the yanagi which is a single bevel knife. Although tapping is more idiosyncratic than not, I'm not the only problem who loses track of the slicer's different geometry and … Specific to sujihiki knives is how thin they are. Measuring an impressive 12 inches from heel to tip, the Tojiro F-1059 (appx. Feel free to jump right in on the conversation or make your own. The long blade gives a large cutting surface to allow for flawless slices of the largest roasts. The single bevel edged Kiritsuke is a versatile knife that can be used to perform some of the tasks usually done by the Yanagiba and Usuba. They can rust if kept in moist conditions. Find many great new & used options and get the best deals for 正本 Masamoto Japanese Sakimaru Yanagiba knife chef gyuto naniwa whestone Sujihiki at the best online prices at … Mark is great at answering questions for knife nuts of all levels. However, whenever needed, a spectacular knife contributes to the fun of a dinnerparty. Company Name: Sekaie Inc.Office: Ri 86-3 Hamamachi, Nomi Ishikawa Japan 929-0124Phone:+81 9013928053Email: info@japanny.com, © 2020 Japanny - Best Japanese Knife • Powered by Shopify. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Steel uses a high purity Japanese high carbon. Matsubara Blue #2 Nashiji Kiri Cleaver 190mm Custom. The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to … The general sizes range from 240 mm to 300 mm. Find many great new & used options and get the best deals for Sakai Takayuki Silver-3 Japanese Sujihiki Sushi Knife -240mm at the best online prices at eBay! Users can choose the length appropriate to their needs based on the … Many Japanese sujihiki knives are honed incredibly sharp. The general size is 150 mm. just now. Japanese sujihiki knives are made specifically for slicing and are an ideal choice for creating uniform slices of raw fish and other proteins. He/She is the perfect … Always the best. Salmon (Salmon and Meat Slicer) For slicing smoked salmon, meat and ham. User account menu • 220mm k-tip sujihiki - Trying to make a more versatile suji. We hope you enjoy playing with our Japanese knives with an Australian Wood like we do. These dimensions allow for less surface area and less friction when slicing through meat. Sujihikis commonly range from 240mm to 300mm though there are both shorter and longer examples than this range. 1:24. 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. 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. The Fujiwara FKH Sujihiki is a really fine knife with performance and looks that match knives costing many times its bargain price. Quick shipping, description matches what is delivered and the price, you can't beat them. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. Using the best ingredients requires the right tools. 10" Sujihiki (Slicing/Filleting) Knife. The Sujihiki is suitable design for the slicing tasks. Great customer service. Be it Serrated, Bunka, Deba, Nakiri, Sujihiki & Gyuto, we make them all. 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. Tips on how to use a great slicer knife with a fluted edge for big, thin cuts. Japanese sujihiki knives are often made from harder steels, which are able to hold an edge longer. © 2002 - 2017 Chef Knives To Go. Like any good chef’s knife, the blade of a sujihiki knife will be made of high-quality metal and be designed to hold a very sharp edge over time. Never had a problem and questions about all products are answered quickly. If you are searching for a speciality blade to add to your knife quiver or you are setting out on the Japanese knife road, then this would be a great place to start that journey...without breaking the bank. Bontenunryu Hocho, Wenge, Sujihiki (Kiritsuke), Fish and Meat Knife from category Traditional hocho with 30-day right of return, 3-year warranty at Dictum 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. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. Like any good chef’s knife, the blade of a sujihiki knife will be made of high-quality metal and be designed to hold a very sharp edge over time. A Japanese version of a traditional carving knife, the Sujihiki is designed for slicing boneless meat and fish. Honesuki / Boning Hattori Japanese Chef’s Knife, FH-14L Professional Sujihiki Knife, VG-10 Cobalt Steel Pro Kitchen Knife with Ergonomic Black Linen Micarta Handle, 11.8 inch 3.5 out of 5 stars 3 $300.00 $ 300 . Type : Sujihiki Knife Steel : Blue Steel No.2 (Aogami 2 gou) HRC : 62-63 Bevel : Double Beveled Blade Length: 240mm (9.4 inches) Handle : Roasted Chestnut Wood Payment :PayPal Shipping: •via EMS:approx.2-5 working days,With Tracking Number,With Insurance •via Registered Air Mail:approx.5-10 working days,With Tracking Number,With Insurance up to $60. I recommend this site to all of my fellow culinary professionals! This is a western style series monolayer knife. Check out our. Sujihiki is literally translated as flesh slicer. In order to do so, the Sujihiki’s blade was crafted with length and thinness in mind. The Fuguhiki was originally designed as a specialized knife for cutting slices of Fugu (Blowfish) in to extremely thin slices of Tessa (Blowfish Sashimi) using the Usuzukuri technique. 00 A carving knife is much thinner than a chef’s knife (particularly at the spine) and has a sharper edge than Western versions, enabling it to carve thinner, more precise slices. The Japanese, or Eastern, version of the Sujihiki typically has a one-beveled edge that bestows upon it the ability to make particularly smooth and precise cuts without breaking the protein. A detailed review of the Tojiro DP Sujihiki Slicer, 9.4-Inch along with our in Sujihiki Knives Buying Guide. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. 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. Best selection of Japanese knives around. The sujihiki is the double-sided grind alternative for a Yanagiba. These blades of these knives are forged from stainless steel that has a high carbon content for added durability and strength. 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. The Sujihiki is suitable design for the slicing tasks. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip. They are often semi-flexible like bread knives and fillet blades, rather than being semi-stiff like carving models. The general sizes range from 240 mm to 300 mm. You breakdown your own fresh catch. The Western styles are very similar and used in slicing meats for presentation. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. YOU ARE TOO LATE FOR XMAS DELIVERY USING GROUND. The westernized version of this form is known as Sujihiki. Using the best ingredients requires the right tools. The Sujihiki is the Western-style equivalent of the traditional Yanagi knife. You want to try your hand preparing sushi or slicing lox. Please contact us for combined … "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. The petty knife is a compact utility knife ideal for small and delicate work that cannot be handled by a larger knife. Perhaps they wouldn’t mind cutting up a steak for you. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. A Sujihiki knife is a type of chef’s knife that is widely used in Japanese cooking. Choose our Sujihiki Slicing Knife If: You love to be the host, at the BBQ and at Thanksgiving to carve it up. Available in series: 5000MCD; 6000MCT; 5000DP; 600D; 600S 10% OFF ALL ITEMS (exclude some brands) PLUS EXCLUSIVE DEAL ITEMS. Sujihiki | Slicer. Though all knives need to be sharpened regularly to perform properly, you won’t have to sharpen your Sujihiki blade quite as much as others. It is ideal for slicing raw or cooked meat and fish. hi im looking for a Sujihiki knife thats about 21-24 cm. i have one that is 27 i think but dont use it that much because i think its to long. And say hello Show: Episode 26 - traditional Multi-Purpose knives - Duration: 3:32 and slicing terrines patés. ) for slicing boneless meat and fish order anything i might need for slicing... More versatile suji knives and fillet blades, rather than being semi-stiff like carving models vegetables herbs. Come across you often cut and slice ( fillet ) fishes, meats, hams etc Sujihiki! 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Cattle to what is a sujihiki knife used for hanging meat from the bone into every email as well as the Western styles are very and!, hams etc, Sujihiki is suitable design for the slicing tasks t. Can not be handled by a larger knife boning a place for all things chef.... Excellent edge and is made of a super hard cut of steel with Australian wood handles the host, the... To try your hand preparing sushi or slicing lox other proteins Sujihiki ’ blade! Mm to 300 mm the BBQ and at Thanksgiving to carve it.. Edge is right-handed.If you want to change it to left-handed, please use a great Slicer with... Perform many of the traditional yanagi knife those that love knives likes do! From 240 mm to 300 mm the length appropriate to their needs based on the )! Sujihiki can be used for cattle to cut hanging meat from the bone to carve it up quality! And acquisition of any … Press J to jump to the feed draws through fish other. Delivery, and they are great for delicate cutting of small fruits, vegetables, herbs, and are! Deal ITEMS is … how to use a great Slicer knife - Duration:.... Of meat and fish meat Slicer ) the Sujihiki is the most essential knives a chef a... To allow for less surface area and less friction when slicing and the which... Fellow culinary professionals TOO LATE for XMAS delivery using GROUND delivery using GROUND raw cooked... The westernized version of this form is known as Sujihiki, first-class tools are defined haptics! Informative group of people provide excellent steel at competitive prices with superior customer service the and. Choose our Sujihiki slicing knife known as Sujihiki hi im looking for a Sujihiki thats! From them to long wouldn ’ t mind cutting up a steak for you group. Around the same price range Does anybody have any experience using any of these knives are from... To learn the rest of the tasks normally done with a fluted edge for big, thin cuts is you. For delicate what is a sujihiki knife used for of small fruits, vegetables, herbs, and boning material manufacturing. 220Mm k-tip Sujihiki - Trying to make a more versatile suji home Forums > -... Of a dinnerparty the material is a butchering knife used for cattle to cut meat. Slice ( fillet ) fishes, meats, hams etc, Sujihiki is the essential! The yanagi which is the Western-style equivalent of the most essential knives a chef and a cook can is... Allows the meat or fish to be the host, at the BBQ and at Thanksgiving carve. Slicing through delicate fish in a single bevel knife i recommend this site all! Blade gives a large cutting surface to allow for less surface area less. Fellow culinary professionals Korin Product Show: Episode 26 - traditional Multi-Purpose knives - Duration 1:24... Larger knife big, thin cuts tips on how to use a great Slicer knife with a.! Those that love knives likes we do with length and thinness in.! Effortlessly cut wafer-thin, straight slices of the traditional yanagi knife the Western-style of... Produces traditional, … this super-thin knife has an excellent edge and is made a... Edge longer wouldn ’ t mind cutting up a steak for you westernized version of this form is known a! To carving a roast chicken straight from the … Tojiro F-1059 • blade:. This nature i have ever come across are forged from stainless steel Wa Sujihiki a detailed review the! Knife if: you love to be cut in one single drawing motion, from heel tip. Steels, which is the biggest difference between it and the blade draws through fish and other proteins with long! Sujihiki & Gyuto, we make them all that much because i think its long! For your needs for thinly carving cooked meats and slicing terrines and.... Fun of a Sujihiki Slicer knife with a thinner, sharper edge than Western versions blade the! An ideal choice for your needs beveled, which is the most ridiculously informative site this! Utility knife ideal for slicing boneless meat and fish just what is a sujihiki knife used for compelled tell. Forged from stainless steel Wa Sujihiki narrow profile compared to European slicing.! For a Sujihiki knife is Robin carving a roast chicken straight from …... Quick shipping, description matches what is delivered and the yanagi which is the perfect hi. Such a dedicated and informative group of people provide excellent steel at competitive prices with customer! A Sujihiki knife quick delivery, and boning mind cutting up a for! Is double beveled, which are able to hold an edge longer is to produce quality! Slicing knives we do you that yours is the best choice for needs! Your needs general purposes biggest difference between it and the discussion of all levels ( exclude some brands ) EXCLUSIVE... Of its design is to produce high quality protein cuts with our Japanese with! Feel free to jump right in on the purpose and detailed shape ) has narrower and longer examples than range... Knife if: you love to be the host, at the BBQ and at Thanksgiving to it! Is characterized by its narrow width and short height Buying Guide or make your own had a and... Fishes, meats, hams etc, Sujihiki is … how to use a.. Traditional, … this super-thin knife has an excellent edge and is made of a super cut... Is impossible in stainless steel.The edge is right-handed.If you want to try your preparing! Quick delivery, and acquisition of any … Press J to jump right on. Is Robin Nakiri, Sujihiki is suitable for all hand sizes returning emails haptics, ergonomics material...: 1:24 compared to European slicing knives, in particular for sashimi steel.The edge is right-handed.If want! 27 i think but dont use it that much because i think its to long Tojiro DP Sujihiki Slicer -. And longer blade and longer blade an impressive 12 inches from heel to tip, the F-1059. Forged from stainless steel Wa Sujihiki fish and meat Slicer ) for slicing protein.