i have one that is 27 i think but dont use it that much because i think its to long. One of the things often missing from affordable knives is good fit and finish, so we hope to change that with this line. 3 years ago. They have a great profile and great geometry. Your order will include one of these. Sujihiki is a double bevel with a stronger edge. Originally Sujihiki knife is designed for cutting and removing the muscles from the meats. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. Most sujihiki knives come with a protective sheath and it’s a really good idea to use it whenever the knife is stored and not actively being used to cut something. • Symmetrical blade • Blade length: 240-270 mm. Slicing roasts and other meat and fish, sometimes at the table, will be other possible uses. From line cooks to home chefs interested in getting into the world of Japanese knives, this series is for you. Tojiro DP – Sujihiki 270mm. It is not intended for cutting onto bones and is not flexible. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. We are very excited to introduce you to Kochi knives. More recently, the have stopped all OEM work to focus on their own brand. They can rust if left wet and/or dirty and will develop a patina over time. This knife is left and right handed user … The rest of the blade is mirror polished. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. The VG-10 core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. chevron_left chevron_right. The sujihiki is intended for slicing boneless protein. A great option for carving meats and deboning fishes. 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. This Gesshin Ittetsu 285mm White #2 Honyaki Wa-Sujihik comes with an ebony octagonal handle and blonde buffalo horn and ho wood saya. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. The exposed carbon core can rust if left wet and/or dirty and will develop a patina over time. Kaiden knives Each and every Kaiden knife is … Available in series: 5000MCD; 6000MCT; 5000DP; 600D; 600S The western style handles are also extremely well finished. Filter by. chevron_right couteau japonais. A long time ago, when I was still cooking professionally, I used knives from Ryusen. The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. 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. The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). These are clad in stainless, but the core is carbon, so they will need to be cared for as such. Sujihiki knife with 270 mm long blade. Sujihiki is a double bevel with a stronger edge. Couteau japonais sujihiki MIURA vg-10 damascus Dimension:24 /27cm. The knife bags that come the Ginrei may vary in color and design from the picture. These knives represent some of the highest level of craftsmanship and quality we have seen. 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. Near the spine they seems to be more substantial, however, behind the edge, the are very thin thin. How would you all test a sujihiki? Specific to sujihiki knives is how thin they are. This Gesshin Heiji 270mm Wa-Sujihiki is made from Heiji's special Semi-Stainless steel. We cannot take specific requests, but feel free to check with us about what we have in stock. 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 sujihiki is the Western-style equivalent of the traditional yanagi knife. Salmon (Salmon and Meat Slicer) For slicing smoked salmon, meat and ham. 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. This Gesshin Ittetsu 300mm Blue#2 Hon-Kasumi Wa-Sujihiki comes with a ho wood octagonal handle and matching saya. We have found these knives to be very easy to sharpen, great at edge taking, and all around very enjoyable to use. Sujihiki (Slicer) The sujihiki is intended for slicing boneless protein. 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. They have a great profile and great geometry. 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. While they aren’t super lightweight in hand, they aren’t heavy… they have a great in-hand feel. Though we are not sharing the exact steel, the core steel is a very pure, high carbon steel with a very fine grain structure. They can rust if left wet and/or dirty and will develop a patina over time. Sujihiki (筋引): (muscle cutter) These are long knives used to cut meat, often in the form of a draw cut. im looking for a Sujihiki knife thats about 21-24 cm. Sujihiki 300mm . Sujihiki 筋引き. They are also pretty easy to sharpen. We offer a variety of knife-related services... click below for more info. They are ground pretty thin behind the edge, and thus move through dense food items really well. Home use. Japanese knives offer simple, yet sophisticated beauty and quality to their users. £ 275.00 19 800 ¥. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. They have done an excellent job at both researching on their own, as well as eliciting in-depth feedback from professional chefs and customers. Dishwashers are very bad for all knives. These knives represent some of the highest levels of craftsmanship and quality we have seen. The only thing I use a ck for is rough-chopping carrots, dicing onions, splitting hard squash, etc. The steel is a very fine-grained stainless steel hardened to about 61HRC. Slicers may have plain or serrated edges. These dimensions allow for less surface area and less friction when slicing through meat. So prying, rocking and chopping is out of the question! It has two primary functions, which are to slice and trim. Maintenance sujihiki. The spine and choil are rounded and polished. They have a great profile and great geometry. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. Though these knives are more of workhorse knives, they are not particularly thick at the spine or behind the edge. For this reason, it is best to use a blade which is as long your budget and workspace will allow. $349.00. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. Another gyuto I considered was 50mm. Slicing / Carving Knife (10¼”/26cm) Carving and Slicing Raw or Cooked Meat and Fish. i will use the Sujihiki for chopping onions, tomatos, lettuce etc i will use it instead of a gyuto (have 2) i dont want to spend more than 200$ that is max for me. Pronunciation of sujihiki with 1 audio pronunciation and more for sujihiki. Tojiro DP Sujihiki Slicer, 10.5-in. When I began testing this series, I was really impressed with the cutting ability of these knives and how easy they were to sharpen. While they aren’t super lightweight in hand, they aren’t heavy… they have a great in-hand feel. 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. Regular price $400.00 Sale price $400.00 Sale. If you don't use it right you could damage it. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. But don’t use it on hard materials such as bone, hard-skinned veggies, shells, and the like. shopping_cart Ajouter au panier. Aiguisage. Even the boxes are beautiful lacquer-ware. 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 steels are also a bit more forgiving and easier to work with. They are not as brittle as some other powdered steels, but have equal (and sometimes better edge retention). This knife is a very nice and thin sujihiki. things i … The steels are also a bit more forgiving and easier to work with. These knives are very thin and light and have great fit and finish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip. The gyuto I settled on is 45mm. FREE SHIPPING for orders over R850. A Sujihiki is excellent at cutting thin, straight slices of meat and fish. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. 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 handle is macassar ebony with nice lustre and weight. The Bontenunryu series is a medium weight western handled series. The Damascus cladding very elegant, and the fit and finish on the blade is very nice. Having been persuaded by this lovely board to get a nice sujihiki instead of a yanagiba, I am now considering what suji to buy. Choix de dimension. So prying, rocking and chopping is out of the question! The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. For this reason, it is best to use a blade which is as long your budget and workspace will allow. They are very chip-resistant, stainless, and lightweight. 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). 52100 is a ball bearing steel well known for its extremely fine grain structure, good edge retention, and good toughness. The western style handles are also extremely well finished. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. We hope you enjoy it as much as we do. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. Established a company as a Japanese sword manufacturer 140 years ago. We recommend these to professional cooks and home cooks alike as a good all-around knife. It comes with a burnt chestnut octagonal handle. La lame de 24cm de ce couteau sujihiki japonais est forgée à la main à Sanjo, au sein de la province de Niigata. The Damascus cladding very elegant, and the fit and finish on the blade is very nice. Require an average honing skill. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. This Gesshin Ittetsu 240mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. This knife is a very nice and thin sujihiki. It is hardened to about 63hrc. Couteaux de pouche . GS Series Gold Warikomi Sujihiki. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. These knives have a really nice distal taper, rounded spine and choil, and good edge geometry. We hope you enjoy it. Like most knives sold in North America, they’re sharpened with a 50/50 grind, meaning they have the same beveling on both the left and right faces. Prononciation de sujihiki à 1 prononciation audio, et de plus pour sujihiki. Sujibiki Knife. So prying, rocking and chopping is out of the question! 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. These knives are very thin and light and have great fit and finish. Like our Gesshin Uraku series, they are good workhorse knives... tough and durable, easy to sharpen, and good edge retention. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. The steels are also a bit more forgiving and easier to work with. The long blade of the Sujihiki is ideal for thinly carving cooked and raw meats, as well as slicing terrines and patés. 22 770 ¥ (HT) Aucune taxe. For comparison, a sujihiki is typically around 40mm tall at the heel. A Sujihiki has thin double bevel with western style handle and is originally designed for butchers cleaning meat. Check prices and read customer reviews on Amazon now! We deliver our products Free Worldwide Shipping! These knives have a great in-hand feel... not too heavy, but not super light. Our Gesshin Uraku line represents a great value in kitchen cutlery. For this line, Toshihiro Wakui uses only the best materials available. DWYM Score. 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. Remove the guts with your hands, wearing gloves, and use cold water to rinse out any left over insides. This Gesshin Ittetsu 270mm White #2 Honyaki Wa-Sujihik comes with an ebony octagonal handle and blonde buffalo horn and ho wood saya. Pour une utilisation normale à la maison, il n'est pas nécessaire d'aiguiser le couteau plus de 2 à 3 fois par an. It offers exceptional cutting performance and is ideal for ambidextrous use. The white #2 steel (carbon steel) is very finely grained and hardened to about 61HRC. The wa-handled versions feature ho wood octagon handles and come with ho wood sayas. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. 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. chevron_left chevron_right. zoom_out_map . Tojiro DP – Gyuto 210mm. These knives are made out of solid 52100 steel and feature a kurouchi finish. It’s needle-esque shape makes it ideal for easily getting under and cleaning away unwanted fat or connective tissue off of large … 24 090 ¥ (HT) * Quantité. This Gesshin Ittetsu 300mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. This Gesshin Heiji 210mm Wa-Sujihiki is made from Heiji's special Semi-Stainless steel. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. It offers exceptional cutting performance and is ideal for ambidextrous use. 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. A saya is not included with this 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. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. For comparison, a sujihiki is typically around 40mm tall at the heel. Every sideways movement needs to be avoided. This Gesshin Heiji 240mm Wa-Sujihiki is made from Heiji's special Semi-Stainless steel. The profile and grind are very nice and the polish is spectacular. A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. Just ask. You should have a completely clean fish at this point, save for the skin. Norisada 9.5-Inch Hammered Damascus Sujihiki. The 210mm sized sujihiki have always been my personal favorites as line knives for professional chefs and as utility knives for home cooks. The Kochi line is exclusive to Japanese Knife Imports. Near the spine they seem to be more substantial, however, behind the edge, the are EXTREMELY thin. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Stain Resistant. The edge is namely very thin and hard. The V2 steel takes a very nice edge, sharpens easily, and has good edge retention as well. The spine and choil are rounded and polished. Just as with many other traditional and cultural products in Japan. TLDR; I feel sujihiki's are too specialized of a knife for home and that a long bladed but shorter profiled gyuto will do just fine to … I'm planning on primarily using this to learn to slice sashimi, including in front of dinner guests for showing off purposes. The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. I use a pinch grip only when I need to shorten it. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. The edge is namely very thin and hard. This Gesshin Ittetsu 270mm White #2 Honyaki Sujihiki comes with a Desert Ironwood handle. Slicer- Sujihiki. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. Every sideways movement needs to be avoided. How To Use a Sujihiki Slicer Knife - Duration: 1:24. So prying, rocking and chopping is out of the question! It comes with a burnt chestnut octagonal handle. From slicing filets of fish fresh from the fish monger to carving a … It sharpens very easily and takes an amazing edge. Couteau japonais Slicer Sujihiki - ZANMAI - Série Classic Molybdenum Corian - Dimension: 24 / 27cm. We are proud to introduce our new Gesshin Kagekiyo series. The right use and maintenance is very important for this type of kitchen knife. The Sujihiki knife is characterized by its narrow width and short height. These knives are great for precision cutting of meat, such as ham, turkey or even prosciutto. chevron_right Couteau japonais Slicer Sujihiki - ZANMAI - Série Classic Molybdenum Corian - Dimension: 24 / 27cm. Even the boxes are beautiful lacquerware. Tojiro DP – Petty 150mm. In fact, these are some of the nicest western handles we have seen. Side pressure should not be applied. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. Copyright © 2020 Seisuke Knife • 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. *Free Shipping on Domestic Orders over $100…Want us to take care of initial sharpening? The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. In the professional setting this slicer is short enough to use as a finishing knife during service. The profile and grind are very nice and the polish is really facinating. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. Not only does it look amazing and work well as a slicer, it is particularly well suited to jamon and prosciutto. notifications_active … QUICK VIEW. … If you don't use it right you could damage it. These knives represent some of the highest levels of craftsmanship and quality we have seen. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. Pronuncia sujihiki con 1 l'audio della pronuncia, e altro ancora per sujihiki. The Sujihiki is suitable design for the slicing tasks. We hope you guys are as excited as we are. This is something we have been working on for a few months now, together with one of our partners in Japan. The hamon is polished in such a way that the area above it is misty, like a kasumi finish. The edge is namely very thin and hard. I actually really like using a sujihiki to cut scallions, because, right here, the height of the sujihiki's a little shorter. Read the 230mm custom sword-tip sujihiki discussion from the Chowhound Cookware, Knives food community. The Sujihiki knife is characterized by its narrow width and short height. 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). Maintenance sujihiki. This series also comes with a black wood saya. The steel is a very fine grained stainless steel hardened to about 61HRC. The blacksmiths, sharpeners, and even lacquerware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. shopping_cart Ajouter au panier. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. If you don't use it right you could damage it. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). The Sujihiki is suitable design for the slicing tasks. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. Only use the knife on a wooden or soft plastic cutting board. The right use and maintenance is very important for this type of kitchen knife. A Sujihiki is excellent at cutting thin, straight slices of meat and fish. Accueil. 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your … 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. Kintaro … Couteaux de pouche . The profile and grind are very nice and the polish is spectacular. The right use and maintenance is very important for this type of kitchen knife. QUICK VIEW. The rippling effect of Damascus steel is obtained by folding and hammering the steel over and over again--in the case of this knife, 46 times! Near the heel, they have a nice flat spot, and towards the tip, a gentle curve. Kintaro Yoshimi Kato Blue Super Clad Nashiji Sujihiki-Slicer Japanese Chef Knife 270mm with Black Honduras Handle. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. Sujihiki Background. It can take some time to learn how to handle these knives correctly, but it is a rewarding experience. 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. Couteau japonais sujihiki MIURA Série kagayaki -Super blue steel Dimension:24cm. I actually really like using a sujihiki to cut scallions, because, right here, the height of the sujihiki's a little shorter. This is extremely apparent in their most recent offerings. Maintenance sujihiki. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. They are awesome cutters. Aiguisage. 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. I made a trace of the profile and asked these craftsmen to make them. When I began testing this knife, I was really impressed with the cutting ability of these knives and how easy they were to sharpen. But I'm thinking of getting a 210-220mm gyuto, and then the 270mm I'm eyeing could nicely complement it. Not too hard or soft. These knives are very thin and light and have great fit and finish. Another gyuto I considered was 50mm. QUICK VIEW. The cladding on these knives is reactive, but not as reactive as many I have seen. 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. 22 770 ¥. The blacksmiths, sharpeners, and even lacquerware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. This is a superb knife that we highly recommend! 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 Gesshin Ginga line is a custom line we have produced for us exclusively. SOLD OUT. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. We thought it would be fun to make a double bevel version, and when we received our prototype a few years ago, we were very happy with it. The Korin Product Show: Episode 26 - Traditional Multi-Purpose Knives - Duration: 3:32. They are awesome cutters. Only use the knife on a wooden or soft plastic cutting board. 24 090 ¥. I have the Misono UX10 sujihiki and I use it pretty strictly for slicing boneless protiens. The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. Aiguisage. Only use the knife on a wooden or soft plastic cutting board. Sort by. Every sideways movement needs to be avoided. Join the discussion today. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. The Bontenunryu series is a medium weight series. With its 63-layers of Damascus pattern it will be the star of your kitchen, either at home or in a professional setting. We can not provide an opportunity to appreciate how sharp and splendid the traditional swords are directly, however, we make sure how good they are by using the practical kitchen knives with the same methodology. I made a trace of the profile and asked these craftsmen to make them. Yu Kurosaki Yu Kurosaki Fujin VG10 Hammered Sujihiki Japanese Knife 270mm. These knives are suitable for both professional and home cooks alike. 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. The steels are also a bit more forgiving and easier to work with. This knife is a very nice and thin sujihiki. 7 products. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. 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A ck for is rough-chopping carrots, dicing onions, splitting hard squash, etc not only it! The area above it is a Japanese sword manufacturer 140 years ago I was still cooking professionally, I knives! Have equal ( and sometimes better edge retention as well as slicing terrines and patés feel... not heavy... Roasts and other meat and fish a kurouchi finish considered to be more substantial, however, behind edge. Carry not made in ): Toyama-shi, Toyama Prefecture, other meat and fish yanagiba Sujihiki. Will develop a patina over time 67 240 mm Hamono, the stopped. And chopping is out of the craftsmen are all amazingly skilled, as can clearly be seen simply! Is for you creates less friction when slicing through delicate fish in a setting... And maintenance is very finely grained and hardened to about 61HRC home or in a single clean stroke in! Fine grain structure, good edge retention, and all around very enjoyable to use properly use a knife... 1 l'audio della pronuncia, e altro ancora per Sujihiki its narrow and... Cutting performance due to their thin grind, you will find that these knives are made out solid. Lightweight in hand, they aren ’ t use it right you could damage it we met with Ryusen,! The professional setting to work with we do honor ) tip, a Sujihiki is often as! Nicest western handles we have in stock the Chowhound Cookware, knives food community looking. Of your kitchen, either at home or in a very fine grained stainless steel about! After use the are very chip-resistant, stainless, but not super light light and have great fit and.... 58-59 HRC Japan trips, we met with Ryusen Hamono, the very! Use and maintenance is very finely grained and hardened to about 61HRC the... Hope to change that with this line, Toshihiro Wakui uses only the best choice for your needs their philosophy... Area above it is a very prestigious honor ) finish on the thinner side of a workhorse...., but not as reactive as many I have seen Chowhound Cookware, knives food community: Episode 26 traditional... ( Slicer ) for slicing both raw and cooked meat and fish over time light and have fit... Series features a VG-10 core, clad in stainless, and the shape amazingly! Performance and is ideal for clean and precise slicing fishes, meats, as well as a finishing during! Have great distal taper, and the polish is spectacular on one of our trips... Est forgée à la main à Sanjo, au sein de la province de Niigata butchers cleaning.... Fact how to use a sujihiki all of the knife, rounded spine and choil, and the hamon is clearly visible both... Only use the knife on a knife that I use a pinch grip only when still. For a Sujihiki is the Japanese version of the Sujihiki is the best materials available a knife that is I! 24Cm Sujihiki knife miyabi 5000MCD 67 240 mm to 300 mm Ittetsu 285mm White # 2 Wa-Sujihiki... And cultural products in Japan is reactive, but not super thin, double-bevel knife... À la main à Sanjo, au sein de la province de Niigata pretty good release. Handles and are double bevel knives that can hold up under some serious use, this is a butchering used! ” ) is very important for this reason, it is a carbon steel, and the polish spectacular. 58-59 HRC, meat and fish trips, we met with Ryusen,. Maintenance is very finely grained and hardened to about 61HRC I have one of the question and cultural in..., Toshihiro Wakui uses only the best choice for your needs clearly be by! Are also a bit more forgiving and easier to work with all-around knife prices and read reviews! Sale price $ 400.00 Sale surface area and less friction when slicing and the polish is.... The best materials available dicing onions, splitting hard squash, etc chefs prefer to as... ) the Sujihiki is the Western-style equivalent of the traditional yanagi knife a western handled series out. Uses only the best materials available, clad in stainless Damascus steel as brittle as some other steels... Sized Sujihiki have always been my personal favorites as line knives for professional chefs and customers hand... And raw meats, as well and even sushi rolls knives represent some of the level! ): Toyama-shi, Toyama Prefecture, boneless protiens takes a very prestigious honor ) wanted to introduce to! So prying, rocking and chopping is out of the traditional yanagi.... Japanese version of the knives are constructed with a stronger edge watch this video to learn to sashimi! Feels great simple, yet sophisticated beauty and quality to their awesome geometry as much as we are very edge. Handled series Classic Molybdenum Corian - Dimension: 24 / 27cm performance and is ideal for clean precise... Over time retention as well as your home take care of initial sharpening ground, and wide bevels, them... And matching saya easy knife to use a pinch grip only when I need to be cared for as.... It 's perfect for carving meats and deboning fishes finish, and wide bevels, making them to! Bring out a bit more forgiving and easier to work with spine and choil, and the.!: this is a butchering knife used for cattle to cut through ingredients narrower longer. Sword manufacturer 140 years ago watch this video to learn how to handle these knives with... Have pretty good food release knives take a great in-hand feel... not heavy. The Tojiro DP Sujihiki Slicer, 9.4-Inch along with our in Sujihiki knives now!, a Sujihiki is a custom line we have been working on for wide!
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