Filters
Sujihiki - Meat or Fish Slicing
The Sujihiki is the western equivalent to the Yanagiba knife. Where as a traditional Yanagiba is a single bevel knife the sujihiki is double bevel. Having a double bevel offers some advantages over its single bevel counterpart. The double bevel edge is generally more simple to sharpen, less delicate, easier for some to make straight cuts and can be used by either a right or left handed users. They come in a wide range of sizes starting at 200mm all the way up to 350mm. Sujihiki knives are best used for slicing of raw or cooked proteins. Fabricate portions of boneless fish, beef or pork with ease due to the extra length. Slicing a roast will be short work with nice clean cuts because of the ability to slice through in a single draw stroke.
-
Sold out
$295.00Yu Kurosaki Shizuku AS Sujihiki 270mm
Total Knife Length: 425mm Blade Length Tip to Heel: 270mm Blade Height: 40mm Blade Width at spine: 2.7mm Total Weight...
View full details$295.00Sold out