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Japanese sujihiki knife
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5000FCD
Miyabi 5000FCD Japanese sujihiki knife 24cm damascus blade 48 layers pakkawood handle
In stock
233,91€
€259.90
Grand Chief Seigaiha
Sakai Takayuki Grand Chef Seigaiha Damascus 24cm sujihiki knife 45 layers
In stock
Grand Chief Seigaiha
Sakai Takayuki Grand Chef Seigaiha Damascus 45 layers kengata sujihiki knife 25cm japanese
In stock
Tsubame
Tamahagane Tsubame japanese slicing knife hammered blade 24cm VG5 steel
In stock
167,90€
€209.90
Slice effortlessly with the sujihiki knife
Like its European counterpart, the slicing knife, the sujihiki is a top performer when it comes to slicing meat. Its long, tapering 20-31cm blade slices meat, fish, vegetables and fruit (without any hard parts, of course) with ease. It offers an alternative to the yanagiba, the sushi knife whose longer blade is only sharpened on one side. The sujihiki knife has a long, thin blade. It is perfect for slicing fillets of meat, removing unwanted tendons, sinews and fat, thanks to its particularly sharp point. However, care must be taken not to fall on a bone, as this could damage the blade. In a single movement, you'll produce perfect slices effortlessly. How to care for a sujihiki knife depends on the composition of the blade and the material of the handle.
The sujihiki: an indispensable Japanese model
Sujihiki means "muscle slicer" in Japanese. Its specialty is slicing meat. It is also known as a "sujibiki", "suji" meaning tendon and "biki" meaning to pull. It is useful for removing tendons, muscles and fat, and boning meat. Its long, thin blade can be used with surgical precision around bones without damaging the flesh (without hitting the bone, of course, as it's too hard a material). The sujihiki Japanese knife is designed primarily for meat preparation, but is also suitable for other foods. Here are several possible uses for the sujihiki. You can slice poultry and fish in various sizes, from thick to very thin. It can be used for legs of lamb and roasts. Use it to prepare your dishes in the kitchen or to serve at the table in front of your guests. Perfect for carpaccios of meat or fish such as salmon. A sujihiki Japanese knife is ideal for cutting cured meats, making fine slices of ham and sausage for aperitif platters to serve to your friends. You can also cut large fruits such as pineapples effortlessly in a single movement. Its typical, seductive design makes it an object you'll love to cook with every day. Japanese knives are inspired by the ancestral tradition of swords and katanas.
