MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. This long, narrow blade with a slim blade height makes it good for sashimi slicing and filleting/prepping fish and other protein. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. Many Japanese sujihiki knives are honed incredibly sharp. Many Japanese chefs and cooks will own a sujihiki knife. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. Nakiri is double bevel and it has single bevel counterpart called Usuba. Although you won’t probably find a western chef’s knife in Yoshihiro’s knife sets, you’ll come across the Gyuto knife, which is basically the Japanese version of a Chef’s blade. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Petty: This is a smaller knife often used to accompany the gyuto for paring or for smaller produce. It started from vegetable handling. 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 … Same is true for Deba. Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Hiroyuki Terada - Diaries of a Master Sushi Chef 7,718,199 views Sujihiki (筋引): (muscle cutter) These are long knives used to cut meat, often in the form of a draw cut. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Gyuto or a chef's knife can be purchased in single or double bevel version. (The wa-gyuto, wa-petty, wa-sujihiki, and wa-santoku are all from the Suisin INOX Honyaki series. It started from meat handling. The general sizes range from 120 mm to 180 mm. 5. The Nakiri was made by Nakaya Heiji) Last edited: Sep 11, 2010. Throughout this review, you’ve noticed the terms “Single Bevel” and “Double Bevel,” which corresponds to the level of sharpness a knife has. 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. This is one of the most critical features a chef looks for, be it a Gyuto knife, Petty knife, Sujihiki … - Duration: 9:33. Sep 17, 2010 #3 TulsaLhorn. Gyutos can be used for the same tasks as the western chef’s knives, and they share the same shape and efficiency as well. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Double Bevel. Sujihikis. It measures from 9.5 to 12 inches and is sharp. Gyuto literally means beef sword and was initially used for cutting meat in Japan. 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