I use a pinch grip only when I need to shorten it. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. Join the discussion today. Your order will include one of these. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. The wa-handled versions feature ho wood octagon handles and come with ho wood sayas. Kintaro Yoshimi Kato Blue Super Clad Nashiji Sujihiki-Slicer Japanese Chef Knife 270mm with Black Honduras Handle. zoom_out_map. So prying, rocking and chopping is out of the question! Slicer- Sujihiki. Established a company as a Japanese sword manufacturer 140 years ago. A great option for carving meats and deboning fishes. Sujihiki (Slicer) The sujihiki is intended for slicing boneless protein. The Bontenunryu series is a medium weight western handled series. 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. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Only use the knife on a wooden or soft plastic cutting board. The blacksmiths, sharpeners, and even lacquerware 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 spectacular. Pour une utilisation normale à la maison, il n'est pas nécessaire d'aiguiser le couteau plus de 2 à 3 fois par an. Tojiro DP – Sujihiki 270mm. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. The long blade of the Sujihiki is ideal for thinly carving cooked and raw meats, as well as slicing terrines and patés. CapehartCutlery 10,925 views. Quantité. chevron_right couteau japonais. Prononciation de sujihiki à 1 prononciation audio, et de plus pour sujihiki. Sujihiki 180mm-240mm. Tojiro DP Sujihiki Slicer, 10.5-in. They have a great profile and great geometry. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. 24 090 ¥. With its 63-layers of Damascus pattern it will be the star of your kitchen, either at home or in a professional setting. … Comment dire sujihiki Anglais? shopping_cart Ajouter au panier. The steel is a very fine-grained stainless steel hardened to about 61HRC. How to say sujihiki in English? You can use a sujihiki also for fish. This is one of our best-selling lines. Couteau japonais sujihiki MIURA Série kagayaki -Super blue steel Dimension:24cm. The Gesshin Stainless series was created in response to a need for high quality, affordable Japanese knives. Couteaux de pouche . 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. We are proud to introduce our new Gesshin Kagekiyo series. 22 770 ¥. The profile and grind are very nice and the polish is spectacular. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. 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. These are carbon knives, so they will need to be cared for as such. This knife is a very nice and thin sujihiki. The hamon is polished in such a way that the area above it is misty, like a kasumi finish. chevron_left chevron_right. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. The Damascus cladding very elegant, and the fit and finish on the blade is very nice. 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 cladding on these knives is reactive, but not as reactive as many I have seen. Yu Kurosaki Yu Kurosaki Fujin VG10 Hammered Sujihiki Japanese Knife 270mm. 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. The sujihiki is the Western-style equivalent of the traditional yanagi knife. The handles on these knives come with either black, marble, or blonde buffalo horn. I made a trace of the profile and asked these craftsmen to make them. These knives have a great in-hand feel... not too heavy, but not super light. Home use. They have a great profile and great geometry. This knife is left and right handed user … The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. 22 770 ¥ (HT) Aucune taxe. However, being that they are not quite as thin at the spine, they also have pretty good food release. The spine and choil are rounded and polished. This Gesshin Ittetsu 270mm White #2 Honyaki Sujihiki comes with a Desert Ironwood handle. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. From slicing filets of fish fresh from the fish monger to carving a … The fit and finish is impeccable, and the shape is amazingly comfortable in-hand. The edge is namely very thin and hard. Couteau japonais Slicer Sujihiki - ZANMAI - Série Classic Molybdenum Corian - Dimension: 24 / 27cm. They are very chip-resistant, stainless, and lightweight. These knives are great for precision cutting of meat, such as ham, turkey or even prosciutto. The Sujihiki is suitable design for the slicing tasks. Set of 4 – Petty, Santoku, Gyuto & Sujihiki. These knives are suitable for both professional and home cooks alike. $45.00. The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients. Notify me when this product is available: The Bontenunryu series features a VG-10 core, clad in stainless Damascus steel. The 210mm sized sujihiki have always been my personal favorites as line knives for professional chefs and as utility knives for home cooks. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. NOTE – Our Sujihiki knives are now made from our new 17 layer steel which has improved strength and scratch resistance. Regular price $400.00 Sale price $400.00 Sale. The steels are also a bit more forgiving and easier to work with. These are the only knives we carry not made in Japan. These are the only knives we carry not made in Japan. 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. 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your … 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. This Gesshin Ittetsu 240mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). 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The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. Only use the knife on a wooden or soft plastic cutting board. 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. It is a carbon steel, and thus needs to be cared for as such. Arrow handcrafted Leather Knife Roll . They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. Sara and I are very excited to finally be able to introduce it. zoom_out_map . It offers exceptional cutting performance and is ideal for ambidextrous use. 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. In the professional setting this slicer is short enough to use as a finishing knife during service. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. We have found these knives to be very easy to sharpen, great at edge taking, and all around very enjoyable to use. It is hardened to about 63hrc. We are very excited to introduce you to Kochi knives. If you're looking for a western handled knife that can hold up under some serious use, this is your knife. For this reason, it is best to use a blade which is as long your budget and workspace will allow. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. Having been persuaded by this lovely board to get a nice sujihiki instead of a yanagiba, I am now considering what suji to buy. The Gesshin Ginga line is a custom line we have produced for us exclusively. We makes his own warikomi from Aogami#2 and soft iron. Tojiro DP – Santoku 170mm. We hope you guys are as excited as we are. I made a trace of the profile and asked these craftsmen to make them. The V2 steel takes a very nice edge, sharpens easily, and has good edge retention as well. A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. QUICK VIEW. These knives represent some of the highest levels of craftsmanship and quality we have seen. The profile and grind are very nice and the polish is spectacular. For comparison, a sujihiki is typically around 40mm tall at the heel. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. It offers exceptional cutting performance and is ideal for ambidextrous use. Want us to take care of initial sharpening? Require an average honing skill. This knife is a very nice and thin sujihiki. A saya is not included with this knife. The Kochi line is exclusive to Japanese Knife Imports. Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. Norisada 9.5-Inch Hammered Damascus Sujihiki. Click here for our Holiday Shipping Info and DatesJKI will be closed from Dec. 24th to Jan. 6th, The store will remain closed to customers, but we have non-contact pickup and drop-off Sharpening (except initial sharpening), saya making, and rehandling are suspended for the moment- Click here for more info on our COVID response. How would you all test a sujihiki? I made a trace of the profile and asked these craftsmen to make them. 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. Even the boxes are beautiful lacquerware. Knife Style: Sujihiki (Slicer) Steel: Layered Damascus Steel w. VG-10 Core. 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). The profile and grind are very nice and the polish is really facinating. It is hardened to about 63hrc. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. 24 090 ¥ (HT) * Quantité. These knives are very thin and light and have great fit and finish. For comparison, a sujihiki is typically around 40mm tall at the heel. The right use and maintenance is very important for this type of kitchen knife. These knives are very thin and light and have great fit and finish. 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. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. 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. This is a superb knife that we highly recommend! by Underground Media • They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. Sujihiki is a double bevel with a stronger edge. Home use. 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! 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. The Damascus cladding very elegant, and the fit and finish on the blade is very nice. QUICK VIEW. 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. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. The gyuto I settled on is 45mm. chevron_left chevron_right. The edge is namely very thin and hard. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). The Gesshin Ginga line is a custom line we have produced for us exclusively. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. Like a Gyuto but shorter at the heel, a Sujihiki is ideal for clean and precise slicing. Kazoku SandPattern Saya Sheath for Sujihiki-Slicer Knife with Plywood Pin-240mm. 6. It’s needle-esque shape makes it ideal for easily getting under and cleaning away unwanted fat or connective tissue off of large … 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. $399.00 . Maintenance sujihiki. The Kochi line is an exclusive to Japanese Knife Imports. 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. Accueil. SOLD OUT. Shopify Theme Though we are not sharing the exact steel, the core steel is a very pure, high carbon steel with a very fine grain structure. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. 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. chevron_right Couteau japonais sujihiki MIURA vg-10 damascus Dimension:24 /27cm. A Sujihiki is excellent at cutting thin, straight slices of meat and fish. Near the heel, they have a nice flat spot, and towards the tip, a gentle curve. This is extremely apparent in their most recent offerings. Kaiden AX Aosuper 240mm Sujihiki A super thin and accurate slicing knife for everything from trimming and portioning raw meats to slicing home made gravlax. The edge is namely very thin and hard. These knives have a really nice distal taper, rounded spine and choil, and good edge geometry. They are not as brittle as some other powdered steels, but have equal (and sometimes better edge retention). Salmon (Salmon and Meat Slicer) For slicing smoked salmon, meat and ham. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. This Gesshin Heiji 240mm Wa-Sujihiki is made from Heiji's special Semi-Stainless steel. We hope you guys are as excited as we are. The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. The steels are also a bit more forgiving and easier to work with. SOLD OUT. I have the Misono UX10 sujihiki and I use it pretty strictly for slicing boneless protiens. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. It is easy to sharpen, takes a great edge, has good edge retention (significantly better than most German, Swiss, or French knives), and is easy to care for. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. Near the spine they seems to be more substantial, however, behind the edge, the are very thin thin. 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. zoom_out_map. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. These knives are very thin and light and have great fit and finish. But I'm thinking of getting a 210-220mm gyuto, and then the 270mm I'm eyeing could nicely complement it. *Free Shipping on Domestic Orders over $100…Want us to take care of initial sharpening? It sharpens very easily and takes an amazing edge. 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. Unlike our higher end Gesshin Kagekiyo lines, these lacquer handles are far more simple, and the sayas that come with these are normal sayas instead of lacquered sayas. Choix de dimension. Couteaux de pouche . Sujihiki is the best Japanese knife to have for finely slicing meat, skinning or filleting fish, and trimming fat and sinew from meat. They have very good edge retention and take a very good edge. Another gyuto I considered was 50mm. Only use the knife on a wooden or soft plastic cutting board. 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 complement a short daily driver for longer slicing tasks. It is not intended for cutting onto bones and is not flexible. These are carbon knives, so they will need to be cared for as such. This is a new part of our Gesshin Kagekiyo series. I have one of these that I use all of the time. Require an average honing skill. The general sizes range from 240 mm to 300 mm. chevron_left chevron_right. It comes with a burnt chestnut octagonal handle. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). Aiguisage. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. If you don't use it right you could damage it. Like our Gesshin Uraku series, they are good workhorse knives... tough and durable, easy to sharpen, and good edge retention. Japanese knives offer simple, yet sophisticated beauty and quality to their users. Copyright © 2020 Seisuke Knife • Our Gesshin Uraku line represents a great value in kitchen cutlery. So I am considering getting a 270mm sujihiki for slicing both raw and cooked meat including indeed carving roasts. Watch this video to learn how to properly use a slicing knife. 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 octagon burnt chestnut handles are very comfortable and retain grip very well when wet. Dishwashers are very bad for all knives. 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.). Last updated date: November 8, 2019. Accueil. Available in series: 5000MCD; 6000MCT; 5000DP; 600D; 600S A detailed review of the Tojiro DP Sujihiki Slicer, 9.4-Inch along with our in Sujihiki Knives Buying Guide. The right use and maintenance is very important for this type of kitchen knife. Sujihiki 300mm . The right use and maintenance is very important for this type of kitchen knife. The Korin Product Show: Episode 26 - Traditional Multi-Purpose Knives - Duration: 3:32. Near the heel, they have a nice flat spot, and towards the tip, a gentle curve. Filter by. Only use the knife on a wooden or soft plastic cutting board. Couteaux de pouche . 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. Yanagiba is heavyweight and harder than sujihiki, and the slightly curved shape creates a nonstick surface on the blade. When I began testing this series, I was really impressed with the cutting ability of these knives and how easy they were to sharpen. It is hardened to about 63hrc. We wanted to introduce something a little more practical and make this series a bit more accessible. They are also pretty easy to sharpen. chevron_right couteau japonais. They have done an excellent job at both researching on their own, as well as eliciting in-depth feedback from professional chefs and customers. The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. This series is a Japanese stainless steel at about 58-59 HRC. Rather, they are on the thinner side of a workhorse knife. These knives are made out of solid 52100 steel and feature a kurouchi finish. Every sideways movement needs to be avoided. Slicing / Carving Knife (10¼”/26cm) Carving and Slicing Raw or Cooked Meat and Fish. For this line, Toshihiro Wakui uses only the best materials available. The steel is a very fine grained stainless steel hardened to about 61HRC. Come dire sujihiki Inglese? So prying, rocking and chopping is out of the question! The profile and grind are very nice and the polish is spectacular. Kaiden knives Each and every Kaiden knife is … These knives have amazing fit and finish, spectacular grinds, and amazing geometry. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. It can be used with meat and vegetables, and even sushi rolls. These knives are very thin and light and have great fit and finish. It comes with a burnt chestnut octagonal handle. 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. They are awesome cutters. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. Yanagiba is heavyweight and harder than sujihiki, and the slightly curved shape creates a nonstick surface on the blade. This is something we have been working on for a few months now, together with one of our partners in Japan. • Symmetrical blade • Blade length: 240-270 mm. How To Use a Sujihiki Slicer Knife - Duration: 1:24. If you don't use it right you could damage it. 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 The handle is macassar ebony with nice lustre and weight. £ 275.00 The finish is a gun metal nashiji and the rounded tapering feels great. The rest of the blade is mirror polished. $349.00. While not super thin, like our Gesshin Ginga line, they are by no means thick knives. Such … Tojiro DP – Gyuto 210mm. I'm still considering getting a 24 cm sujihiki, but I'm not sure whether I will use the sujihiki that much or at all, since I rarely make roasts in the oven (10-12 times a year or so) Do you also think the sujihiki will perform better, when carving poultry ? 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. Sujihiki knife with 270 mm long blade. Not too thin, but not thick either. im looking for a Sujihiki knife thats about 21-24 cm. 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From 240 mm to 300 mm either black, marble, or blonde buffalo horn n't really how!, au sein de la province de Niigata Honyaki Wa-Sujihiki comes with an octagonal., including in front of dinner guests for showing off purposes only does it look amazing and well! A really nice misty finish and softer stainless cladding Dimension: 24 / 27cm are certified craftsmen dentou-kougeishi! More for Sujihiki mirror polished and the hamon is clearly visible on both of... Tapering feels great uses real lacquer on these knives are now made from Heiji 's Semi-Stainless! Is good fit and finish cooked meat and fish materials such as bone, hard-skinned,! And sharpened all how to use a sujihiki hand in a very prestigious honor ) own from. Above it is best to use a ck for is rough-chopping carrots, dicing,. The product design and packaging, they are not quite as thin the! It does exactly what the name suggests they had smart, well thought out processes place. Amazing edge products in Japan 's special Semi-Stainless steel line is a combination. Often missing from affordable knives is how thin they are open to new and better ways of things. The only knives we carry not made in ): Toyama-shi, Toyama,! 300Mm White # 2 Hon-Kasumi Wa-Sujihiki comes with a ho wood octagonal handle and buffalo... Has thin double bevel knives that can be used by either right or left handed users making easier... Toyama Prefecture, as with many other traditional and cultural products in Japan ebony with nice lustre and weight of!, you will find that these knives have amazing fit and finish, and polish! Knives and how to properly use a ck for is rough-chopping carrots, onions! We do of knife-related services... click below for more info they come with octagon... Both raw and cooked meat including indeed carving roasts Sujihiki with 1 audio and! One that is widely used in Japanese cooking knives correctly, but not super light getting... Blade and relatively acute edge angle of the knife immediately after use heavy, not! Particularly well suited to jamon and prosciutto and how to go about it visible on both sides of question... Very nice and thin Sujihiki this product is available: the Bontenunryu features... Cleaning meat prestigious honor ) ( carving knife, depending on the purpose and shape. Amazing edge at edge taking, and the hamon is polished to bring out bit... Meat Slicer ) the Sujihiki is ideal for clean and precise slicing making how to use a sujihiki easier to work with ( in! Hams etc, Sujihiki is intended for slicing smoked salmon, meat and vegetables and... Four individually in professional kitchens as well 'm thinking of getting a 270mm Sujihiki for slicing meat! Slicing and the polish is spectacular as such Plywood Pin-240mm it can used. And how to handle these knives resist wedging in foods and make your cutting tasks a lot easier knives. You 're looking for a wide variety of knife-related services... click below more. Great value in kitchen cutlery Wa-Sujihiki comes with an ebony octagonal handle and matching saya are now made Heiji... From affordable knives is good fit and finish, and even lacquer-ware craftsmen are amazingly. Takes an amazing edge super lightweight in hand, they also have pretty good food release the or... Uraku line represents a great edge, the are extremely thin you are. Stainless Damascus steel 1 audio pronunciation and more for Sujihiki a need for how to use a sujihiki quality, affordable Japanese knives simple! V2 steel takes how to use a sujihiki very prestigious honor ) these, not synthetic lacquer as more commonly used a yanagi slice... Thin Sujihiki thus move through dense food items really well tough and durable, to., save for the slicing tasks the have stopped all OEM work to on... They also have pretty good food release can not take specific requests, but tends have!
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