Collection: Sujihiki

Sujihiki knives

Sujihiki knives are basically Japanese carving knives. Kitchen knives come in many different shapes and sizes. Most of them have double bevel blades. Yanagibas are usually sharpened on one side with a concave back. The blade is very sharp and durable because it is sharpened twice. Most people who love to cook use it to cut almost any type of raw meat, especially the bigger pieces, and to separate the meat from the bones.
The Japanese Sujihiki slicing knife is similar to the Yanagiba, and it is sometimes referred to as the Western counterpart of the Sujihiki. The main difference between their blades is the grind. Sujihiki knives have a double bevel and symmetrical design, which makes them much better quality and easier to sharpen. Slicing knives have a narrow blade and a sharp edge angle, allowing them to cut ingredients easily. The blade is sharp and the cutting technique is right. This makes it less likely that the food will be damaged. This is important for foods like raw fish. Sujihiki knives range from 8 to 12 inches in length. The most popular sizes are 9, 10, and 12 inches. It is much bigger than a regular utility knife, and its blade, which is about the same length as a chef's knife, is narrower. This makes the knife itself feel much lighter.

What is a Sujihiki knife?

Sujihiki means "flesh slicer" because this type of blade is best for that job. A slicing knife is perfect for cutting raw meat and fish, as well as roasts and other meats. The slicing knife has an elongated blade that lets you cut meat with one smooth motion, instead of moving the blade back and forth like a saw. This makes sure the slices are perfect. Also, the blade's surface is smaller, so pieces of the product don't stick to it. The Sujihiki slicing knife lets you make thin slices for carpaccio or other dishes. The blade is hardened in a multi-stage temperature-controlled process, which ensures a long service life for the blade and the entire knife.

What is the Sujihiki knife used for?

Sujihiki knives are designed for cutting fish and meat. The knife's blade is precisely ground, making it symmetrical and cutting-edge. Its length makes it easy to cut any type of meat in one smooth motion. Slicing knives are good for all kinds of meat, whether it's raw or cooked. You can use them for roasted, boiled, grilled, stewed, or smoked meat. The Sujihiki knife is great for both preparing food and serving it. Its blade is also great for cutting cold food. This knife has a sharp, even edge that helps you cut meat neatly and attractively. It also keeps the meat's natural taste, juiciness, and texture. This is especially important for fish that are eaten raw.

When should you choose a Sujihiki slicing knife?

The Sujihiki knife is used to cut fish and meat into small pieces. It's great for cutting tendons and fat from meat, as well as for chopping meat and fish. You can also use it for filleting and skinning. The long, precise blade allows you to cut through meat or fish with one easy pull, leaving a smooth, unravelled edge every time. The Sujihiki slicing knife is recommended for people who often work with meat and fish, cutting them finely, filleting and trimming. But if you only work with fish in the kitchen, a Yanagi knife will work. A Yanagi knife is a traditional single bevel knife designed specifically for this purpose.

What can you prepare with a Sujihiki knife?

Japanese Sujihiki slicing knives are like Western cutting knives, but they're made in Japan. They can be used to cut meat and fish smoothly and easily. This makes it easy to prepare appetizing sushi, among other things. Remember, this blade is not for cutting bones. However, the Sujihiki knife isn't just for working with meat. You can also use the slicing knife to cut thin slices of vegetables. For example, you can use it to prepare beetroot carpaccio. Sujihiki is also an essential knife for people who often cook roasts, stews, and grilled meat at home. Stainless steel is the most common material used to make these knives. It's also great for serving cold cuts, ham, or roasted poultry. Stainless steel is known for being very strong and long-lasting, which means the knife and blade will last a long time. The blade is sharpened by hand using two different grits, which helps it cut smoothly and easily.
Sujihiki slicing knives (with very durable blades) come in many sizes and designs. This allows you to select the perfect one for your needs, expectations, and preferences. This includes the design of this type of accessory. The sharpening system makes the blade very sharp and keeps it sharp for a long time, so you don't need to sharpen it again. Hamono knives are easy to use, efficient, and good for your health.