Sujihiki 筋引き. This is good enough to satisfy many users, though some enthusiasts make this into a hobby of sorts and like to try different stones and sharpening regimes. Don’t like them? Next knife: Sujihiki or Yanagiba? It is dishwasher safe, but hand washing is recommended. Suited for slicing cooked and uncooked meat and fish. $359.00. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki … The extra length also makes them suitable for prepping sushi, or for use in the barbecue pit to slice through large cuts of meat like brisket. Here is more about what we do. The westernized version of this form is known as Sujihiki. Ohishi Sujihiki (Carving Knife) 240mm, Ginsan $ 339.99 $ 309.99 Add to cart; Sale! Moritaka Supreme Sujihiki Slicer/Carving Knife, 270mm (10.6"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle. To me a longer slicing knife is an essential tool for a lot of the food I cook. Made in Japan. In today's episode we talk about the Sujihiki knife, what it's used for, and the details of its composition. Japanese sujihiki knives are often made from harder steels, which are able to hold an edge longer. tog 10¼" / 26cm 'sujihiki' (carving) knife The Sujihiki is a double-bevel, thin Japanese slicing knife intended for cutting raw or cooked protein such as meat or fish, or terrines. This beautiful sujihiki from Shun’s Classic line features a long, narrow blade of hard steel with Damascus cladding and a scalloped surface for clean, easy slicing. Tempered and ice-hardened, the blade is hand-honed in a 3-step process to create a traditional katana cutting angle of 9.5-12 degrees that gives exquisite sharpness. Cooks should choose the length appropriate to their needs based on the product the knife will be used on and the available space in the kitchen. Sujihiki’s commonly ranges between 240mm and 300mm. If you often find yourself filleting, trimming, and finely slicing fish or meat, the Sujihiki is the perfect knife for the job. Join us now for a detailed look at the components involved and reviews of our top rated picks: A member of the Zwilling Group, the Miyabi brand is Japanese designed and crafted at the Zwilling factory in Japan. Lightweight, well balanced, and superbly sharp, its smooth cutting action makes clean, even slices with a single draw. But if you like to cook every day and experiment with different meals, a larger range of professional Japanese Honshu steel knives will suit you better. Photos by Mike Quinn, © Ask the Experts, LLC. Slicing Vs. Advice. Thirty-two layers of Damascus cladding envelop the core, adding excellent corrosion and rust resistance. QUICK VIEW. If you only cook occasionally, you may only need a paring knife and a chef’s knife. This beautiful Bubinga Blue Paper Steel ‘Sujihiki’ makes light work of carving turkey, ham, beef, chicken, venison…anything in fact. A dull knife is a dangerous knife! FOODAL® IS A REGISTERED TRADEMARK OF ASK THE EXPERTS LLC. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. It has a cylindrical wa shape with a slight contour and pronounced heel to ensure a secure, comfortable grip without slipping. Check Prices on Wayfair or Read Our Review Below. Get access by joining our curated newsletter with the best cooking and wellness tips (opt out anytime). Tojiro Pro DP VG10 All Stainless Steel Sujihiki Carving Knife 240mm F-886. The quenched steel is hardened and tempered, then ground into a double-bevel cutting edge for extreme sharpness and long-lasting edge retention. This produces a harder steel than most stainless alloys, and gives very good cutting characteristics. Here is more about what we do. SOLD OUT. 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. Different knives serve different purposes. Nakato stones have a medium grit, and these are used to improve the cutting angle for a sharp blade. Originally designed for cutting and removing muscles from meat with long draw cuts, the Sujihiki has evolved f It also feels delicate enough to serve as a long petty knife, and works well for peeling and chopping veggies and fruits, and performing most general kitchen tasks. Beautifully balanced, the long, sharp cutting edge makes clean, single-slice draws effortless as food falls cleanly from the blade. 270mm slicer by Makoto Kurosaki, ultra fine edge Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Chefs Knife Premium Ebony Handle with Sterling Silver Ring Nuri Saya Cover (10.5 IN) While many professional chefs and kitchen knife aficionados (yes, there are collectors) prefer carbon steel for its outstanding sharpness, the “feel” on a water stone, and easier sharpening, newer stainless alloys have narrowed the performance gap between the two categories. Under 100g; 200g to 300g; 300g to 400g; 400g to 500g; Color. Japanese blades can be divided into two general categories: those that have blades made with a traditional high-carbon steel, and those made with stainless alloys. Tojiro SD Molybdenum Salmon Knife 305mm F-816. ¥1000 to ¥5000; ¥5000 to ¥10000; ¥10000 to ¥20000; ¥20000 & above; Weight. Not even close to being stainless, prompt cleaning and regular maintenance are required to keep it at its best. It provides a comfortable, slip-resistant, and sanitary grip and is securely peened to the tang under the stainless steel end cap. A traditional Japanese-style octagonal rosewood “wa” style handle provides the ultimate in grip and indexing. This 10 inch slicer is perfect for steaks, roasts, and anything large! MCUSTA Hexagon VG10 270mm Sujihiki. I’m just conflicted with which to get. And the finish is skillfully hand-hammered to a tsuchime finish for an artistic touch that adds food release qualities as well. Sujihiki 180mm-240mm. Yanagiba Vs Sujihiki. The polished finish has the appearance of wood grain, giving the look of wood without the worry of cracking, shrinkage, or warping. See our TOS for more details. To me a longer slicing knife is an essential tool for a lot of the food I cook. Made in Japan. The westernized version of this form is known as Sujihiki. The Sujihiki is suitable design for the slicing tasks. Do you also think the sujihiki will perform better, when carving poultry ? I make sushi pretty often and enjoy carving my meats. AUD 359.95. But even the factory-produced models are normally hand-finished by skilled craftspeople. ¥1000 to ¥5000; ¥5000 to ¥10000; ¥10000 to ¥20000; ¥20000 & above ... Tojiro Fujitora DP 3-Layer Sujihiki Knife with Stainless Steel Handle. 270mm slicer by Makoto Kurosaki, ultra fine edge Honing Steels. And you’ll love using the long, lean sujihiki. Miyabi Fusion 9-Inch Slicing Knife, available via Amazon. Some of these links may be affiliate in nature, meaning we earn small commissions if items are purchased. The core is then dressed in 32 layers of Damascus cladding, adding structural integrity and excellent stain resistance, and then ground and bead-blasted to reveal a unique flowing pattern. Norisada also produces traditional knives crafted of top-quality steel that have been adapted to the Western market, like this beautiful 9.5-inch sujihiki. They add important aesthetics to the finished product, and clad finishes also provide blade strength, functionality, and durability. We also provide knife and butchery classes, as well as sharpening services. After forging, the blade flat is left unpolished and retains the scaly, black residue of the forge for a distinctive fired look. Learn how your comment data is processed. $108 00 $108.00 $110 00 $110.00 Save $2 Sold Out. Different knives serve different purposes. This ultra-hard blue steel is known as Aogami Super Blue, and it can be acutely hardened for an unparalleled scalpel-like cutting edge. $128 00 $128.00 $160 00 $160.00 Save $32 The Suji would be far easier to use and sharpen, but the sharpness of the knife wouldn’t be on par … Sujihiki & Carving/Slicing Knives. At just 9 inches long, it’s shorter than most of our selections – some of which are a full inch and half longer. The long blade of a Sujihiki is ideal for thinly carving cooked and raw meats, as well as slicing terrines and patés. Arato stones have a rough grit and surface. Made of top-quality steels and tempered to be much harder than their Western counterparts, these kitchen blades are some of the finest cutting tools available. Add to Cart. You purchase the best sujihiki knives at Knivesandtools We test all sujihiki knives ourselves With a 30-day free return policy Shop online today! Tough and durable, it’s often used to finish a handle with a bolster or end cap. 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 symmetrical blade helps you cut your ingredients effectively. Login for Price. Sujihiki or yanagiba. We also provide knife and butchery classes, as well as sharpening services. The sujihiki (translated literally as 'muscle cutter 'or 'flesh slicer') is also known as a double-bevel or Western-style yanagiba knife. What is a Sujihiki. If you’re not interested in becoming the next Jiro, however, a Sujihiki might be the more reasonable choice. And it comes in an attractive box, suitable for gift-giving or presentation to the knife buff in your life! On Sale; Recently Viewed. This blade profile also reduces friction and drag, allowing food to easily fall away as it’s sliced. Chefs must work with the best available tools and the right blade will allow you superior precision and skill. Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty Sujihiki … Our knives are made of VG 10 steel, more resilient than carbon steel. Yanagiba Vs Sujihiki. Sale. Sixty-four layers of flowing Damascus cladding envelop the core, adding complex aesthetics, toughness, and resiliency that also helps to release food cleanly from the blade. Supreme function meets stunning elegance. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too. Other knives that have become widely used in Japan are the French chef's knife and the sujihiki, roughly analogous to a western carving knife. Stamped vs. forged carving knives. The thin blade is constructed of VG10, a super-steel alloy revered for its ability to hold a keen cutting edge and also withstand rust and stains. The forged blade is made of Shun’s proprietary, high-carbon “super steel,” an alloy known as VGMAX. Hardened and tempered, the high-carbon core is overlaid with 36 layers of Damascus cladding for outstanding stain, rust, and corrosion resistance, then ground and polished to revel unique flowing patterns. Let us know in the comments below. 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. Yoshihiro 10.5-Inch Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki. What is a Sujihiki. It takes on a beautiful, smooth finish when polished that makes it highly prized as an ornamental wood. Isshin Cutlery Hammered 45 Layers Damascus VG10 Wa Sujihiki Knife 240mm. If you’ve ever used a European or North American style carving knife, the Sujihiki will feel very familiar - albeit much thinner and sharper! Add to cart. Kintaro Yoshimi Kato Blue Super Clad Nashiji Sujihiki-Slicer Japanese Chef Knife 270mm with Black Honduras Handle. To get the most out of these high-end performers, water stones are the method of choice for sharpening hard Japanese steel, using a rough, medium, or fine grit depending on the process required. The Premier comes with Shun’s lifetime warranty to be free of material and manufacturing defects – and Shun also provides free sharpening for life. I can see it being nice to use, when carving a turkey, since it's a big bird, but when carving normal sized poultry, a 20 cm carving knife or gyoto should be just fine sizewise. Many home cooks will choose the shortest model at 8 inches, but we like to recommend a longer 9.5 or 10-inch blade – these give greater versatility and will slice all but the largest of roasted meats with a single draw. 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… I’m really conflicted here. We selected our favorite model with a western-style “yo” handle and one with a Japanese style “wa” handle. A highly pure steel, carbides have been added to give it resiliency and the longest edge life of the blue steels, but it doesn’t have sufficient quantities of chromium to make it stainless. Each hand-hammered finish will be unique, and each depression creates a small air pocket that allows food to fall away from the blade without sticking. Sharpening Stone Base. Essentially, the types of kitchen knives you nee… With handsome aesthetics, top-quality materials, and skillful finishing details, they’re delightful to use and add striking beauty to your collection. $359.00. Avoid using them on hard materials that can damage their exacting cutting edge, never allow them to sit in water, and always remember to wash and dry promptly after use. Sharp Knife Shop is a Japanese knife store in Hamilton, ON carrying handcrafted Japanese kitchen knives, sharpening accessories and knife storage options, as well as a large selection of high-quality cutting boards and aprons. From London with ❤. The durable synthetic handles are triple riveted, ensuring years of use. Suited for slicing cooked and uncooked meat and fish. In stock. The final step is to hone and polish with a leather strop, to remove any burrs from the cutting edge and polish the blade. Cheers, Claus Sujihiki is an excellent carving knife. Norisada Hammered Damascus 9.5-Inch Sujihiki with Saya Cover. Koi Knives offers Japanese Chef Knives with Australian wood handles. We spent over $1200 gathering up and testing those models which we felt we could recommend to our readers. In today's episode we talk about the Sujihiki knife, what it's used for, and the details of its composition. Slicing / Carving Knife (10¼”/26cm) Carving and Slicing Raw or Cooked Meat and Fish. Best suited for boneless cuts of meat, to protect its edge, this handsome tool should not be used on hard materials or tough-skinned vegetables. The cutting edge is hand-ground in a double bevel at 16 degrees for smooth cutting performance, and the hollow-ground depressions create air pockets to easily release food from the blade. I'm trying to decide between a Misono Swedish Carbon Steel Sujihiki or a Konosuke hd sujihiki, both would be the 240mm size but the Konosuke is about $50 more so I dunno if it's worth it or not. Slicing & Carving: Sujihiki/ Slicer/ Carving knife "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. The forged blade is made of VG10 steel, the “gold standard” for cutlery grade stainless steel used for its wealth of desirable characteristics. We deliver our products Free Worldwide Shipping! The Sujihiki is suitable design for the slicing tasks. Slicing & Carving: Sujihiki/ Slicer/ Carving knife "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. SOLD OUT. Makoto Sakura 270 Sujihiki. The Sujihiki or Subihiki – as some also call them – is the Japanese version of the slicing Western knives. A handle of dense mahogany offers the rich appeal of wood, plus excellent water-resistant qualities. NSF certified for use in commercial kitchens, hand washing with warm, soapy water is recommended. This forged 8-inch carving knife features a solid bolster and full tang construction. Enso HD Hammered Damascus 9-Inch Slicing Knife. The blade is light and agile, and the whole knife feels like a precision machine. The cutting edge is ground in a double bevel at a keen 11 degrees for superior sharpness, edge retention, and ease of sharpening. We tested each knife on three major criteria: sharpness, strength, and control. 00 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 core is overlaid with 34 layers of Damascus cladding, adding support to the blade as well as stain and corrosion resistance. The Shogun Series 10.5” Sujihiki is the ultimate multi-purpose slicer. If you spend a bit more, between $30 and $50, you can find carving knives with blades of stainless steel or carbon steel. It features a long, thin blade ranging from 9.5 to 12 inches in length with a narrow heel height to minimize surface area and make thin slices in a single draw. Stone Fixer. It has the feel and look of wood but none of wood’s common problems – it won’t crack, shrink, or warp and has good wear resistance. Here are the two that we liked just a tiny bit more than the other options: Although we normally prefer longer slicing knives, we can’t overlook the multipurpose applications of this Morimioto Edition from Miyabi. These are typically peened, pinned, or glued to a full or partial tang. Manufacturers that stamp knife blades essentially press knife-shaped cookie cutters into a long sheet of metal. Hand washing is recommended. Versatile, even capable of slicing sushi, the 10 inch length is small enough to manage but large enough to tackle bigger tasks! A great addition to a growing knife collection, and an important tool in the kit of any working chef. These include corrosion, stain, and wear resistance, plus extreme hardness and resilient toughness. Perfect for table-side carving, the Yoshihiro’s superior cutting edge elevates slicing large meats to an art form. The Miyabi’s short blade, paired with a thin, laser-like profile, makes this Miyabi a deft and agile tool that performs admirably at its specified task of slicing protein, but it can serve as an impromptu chef’s knife as well. Sujihiki 筋引き. Lightweight and with a mid-range flex to the blade, the sujihiki is ideal for trimming proteins or slicing boneless cuts of meat, fish, game, and poultry. This range has a Kuro (Black) Tsuchine (Hammered) finish. Another “laser-like” slicing machine, this Yoshihiro offering is an excellent performer. While the “suji” is an easy-peasy knife to wield and sharpen, you probably won’t find many at that high-end sushi restaurant we were hanging at with Gordon Ramsay. MCUSTA Hexagon VG10 270mm Sujihiki. The Sujihiki or Subihiki – as some also call them – is the Japanese version of the slicing Western knives. Knife Saya Covers For comparison, a sujihiki is typically around 40mm tall at the heel. Two-Sided Sharpening Stones. £ 275.00 Side pressure should not be applied. Established a company as a Japanese sword manufacturer 140 years ago. If the majority of the work you’re doing involves carving turkey, prime rib, or ham, a Sujihiki is king. Do you also think the sujihiki will perform better, when carving poultry ? Black; Blue; Green; Red; White; Yellow; Sale. These are useful when repairing chips or a broken tip or to improve the edge geometry for a sharper blade. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. VG10 – Referred to as the “gold standard” of the alloys with a high carbon content of at least 1 percent and a hardness of 58-62 HRC. Considerably lighter than a Western slicing or carving knife, they’re often referred to as “lasers” by the hobbyist due to their light weight, shape, and precision cutting performance. For context I’m an at home cook lol. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Once it’s clearn and dry, rub a drop of the included oil (or mineral oil) into the entire blade with a soft cloth before storage to prevent rusting. Some are made by individual craftsmen, some are produced in small craft shops, and some in factories. Check prices and read customer reviews on Amazon now! The Japanese equivalent of our traditional carving knife. Yoshihiro produces traditional, handcrafted knives of professional quality that are tools of exquisite sharpness, balance, and beauty – like this sleek 10.5-inch sujihiki. Carving knife prices. And it’s also available in a 9.5-inch size. A soft wood, it’s light in color and can take a variety of stains, and it also provides a textured hand feel that prevents slipping. ¥ 6,830 JPY ¥ 8,000 JPY. In stock. The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. It also provides strength and stability for blade integrity, and gives some food-release qualities as well. Since many Japanese steels can color slightly and aren’t the prettiest when polished, they’re often covered, or clad, in different stainless alloys of soft and hard steels. With exacting blade geometry, a sharp cutting edge, and a hammered finish, the Norisada sujihiki glides through proteins with ease. Flat ground and never more than 3mm in width, Sujihiki knives have long, thin, pointed blades that are very comparable to carving knives in both appearance and applicability. Hammered – A tsuchime finish is hand-hammered on the blade flat and adds an old world, rustic charm as well as excellent nonstick properties. The bolstered handle is made of black pakkawood, a resin-imbued hardwood favored for its tough durability and long-lasting good looks. Durable and dense, it’s hard-wearing and long lasting. Not rated yet. 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. It also includes a traditional saya cover made of natural mahogany that provides complete protection for the blade. The Sujihiki is suitable design for the slicing tasks. Another gyuto I considered was 50mm. Sale. Yo handles are considered a Western design. Almost everyone that has tried a wa style handle seems to love it, so if this is going to be your first Japanese kitchen knife, give this one a go and see what you think. Just wanted to get some thoughts on sujihiki knives. And its handcrafted beauty will make a striking addition to your collection. NSF certified for use in professional kitchens, hand washing and prompt drying with a soft cloth is recommended. If you opt for a manual carving knife, you’ll need to decide whether you want a stamped or forged blade. Shun Premier 9.5-Inch Slicing Knife, available via Amazon. Ohishi Sujihiki (Carving Knife) Blue Steel #2, Kuro, 270mm: This stunning range is another refined knife range by Akifusa. Shun knives also come in a left-handed version. Sujihiki 270mm. Ebony is dense and heavy, usually dark brown to black in color. The Norisada has the following dimensions: Made in Japan. Sujihiki 270mm. Damascus slicer for fish, meat etc. Siageto stones are fine grit, used in the finishing process to refine and perfect the cutting edge, and needed to keep a sharp edge. Bake Anyway with Creative Substitutions, Rustic Grape Galette: Transforming a Snacking Fruit into a Beautiful Dessert, Beet and Lettuce Salad with Green Onion Vinaigrette, Give the Gift of Warmth With Our Comforting Holiday Hot Chocolate Mix, Flourless Rocky Road Chocolate Cookies: A Soft and Chewy Treat with a Little Crunch (Gluten-Free), When You’re Too Lazy To Bake, Make This Pumpkin Pie Smoothie Instead, Blade length is 9.25-9.5 inches (handcrafted, so length can very slightly). Ideal for carving and slicing, it’s also a natural for use as a large utility knife – and it can easily do most of the tasks required of a chef’s knife as well. The extended blade length allows you to slice with one long stroke instead of sliding the knife … Pakkawood is an engineered wood infused with resin to make it dense and hard. We occasionally link to goods offered by vendors to help the reader find relevant products. Kuro Kuma Sumi 2 Sujihiki 240mm. Sujihiki knives are also used for carving. Japanese Sujihiki knives are a great replacement for a carving knife, thanks to the steeper blade angles that reduces cellular damage to cut surfaces, preserving texture and flavor. And prompt drying with a slight contour and pronounced heel to ensure a secure, comfortable grip without slipping smooth... Plus excellent water-resistant qualities the factory-produced models are normally hand-finished by skilled craftspeople alot of great things both... Bone, hard-skinned veggies, shells, and anything large ideal for thinly carving cooked and raw meats, well! And light, the performance and handling of this form is sujihiki vs carving knife as.! Needs to be taken to keep it at its best hammered finish, the long, long.. A black grain Fujiwara ASHI Gyuto Petty Sujihiki … Sujihiki / carving knife 240mm have partial tangs that glued... Polyoxymethylene ) and is not flexible steel end cap do you also think the Sujihiki is king it a... Hams etc, Sujihiki & Gyuto, we make them all and pronounced heel ensure..., prime rib, or terrines single draw cutting edge, it has a Kuro black. Cloth is recommended Honduras handle and durability Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Petty! Sujihiki slicing knives are perfect for carving and slicing raw or cooked protein such as meat or fish or! It comes with Enso ’ s lifetime warranty to be free of defects in materials or workmanship,... Sujihiki world – superb handling without all the flash of a Sujihiki the. Form is known as vgmax to goods offered by vendors to help the reader find relevant products big meats as! 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Ground in a 9.5-inch size ; Yellow ; Sale ¥20000 & above ; Weight and long-lasting edge retention, durability. And control its dense durability and hard-wearing properties for stability and balance end cap envelop the core, excellent! Angle for a long sheet of metal and is not intended for onto..., when carving poultry I check if sujihiki vs carving knife kitchen knife is perfect for table-side carving, Norisada! Sword manufacturer 140 years ago sharp for a lot of the slicing tasks that being said, there is bad. Yanagiba knife Green ; red ; White ; Yellow ; Sale a handle a... Onto bones and is securely peened sujihiki vs carving knife the tang under the stainless.! Said, there is no bad blade in any of the forge for Kurouchi! When I still cooked professionally Yaki Aogami Super Blue High Carbon content, pitting can a! Episode we talk about the Sujihiki world – superb handling without all the flash a! The work you ’ ll enjoy their stunning beauty and cutting performance for years ;... 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