Japanese sujihiki knife

The sujihiki knife is the Japanese equivalent of the slicing knife, sometimes called a "trancheur" or "tranchelard". The sujihiki is sometimes called a "slicer" because its main use is to make thin slices of meat, vegetables... It is particularly effective for slicing meat, but also for making long cuts of vegetables or fish. Its long, tapered blade can be used on raw or cooked foods. The blade generally measures between 20 and 31cm. It is often compared to the yanagiba knife, mainly used for sushi and sashimi, which has an asymmetrical blade (beveled edge) longer than the sujihiki. A must-have for all cooks! Those with the longest blade allow you to make cuts in a single movement. The sujihiki knife is far more versatile than the yanagiba. With the sujihiki, you can lift your fish fillets, slice your terrine or charcuterie into perfect slices, or cut your finest tomatoes to perfection. Discover also on KnifeLeader.eu our most beautiful models of Japanese knives, in particular our masakage knives or miyabi kitchen knives.