£ 275.00 This knife is also useful for such things as large pieces of meat from poultry. Choix de dimension. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. So prying, rocking and chopping is out of the question! The Damascus cladding very elegant, and the fit and finish on the blade is very nice. The right use and maintenance is very important for this type of kitchen knife. The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. These knives have a great in-hand feel... not too heavy, but not super light. Such … Couteau japonais sujihiki MIURA Série kagayaki -Super blue steel Dimension:24cm. Gesshin Kagero knives are constructed with a stainless powdered steel core and softer stainless cladding. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness.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. These knives are great for precision cutting of meat, such as ham, turkey or even prosciutto. The handles on these knives come with either black, marble, or blonde buffalo horn. Sujihiki (Slicer) The sujihiki is intended for slicing boneless protein. The general size is 150 mm. $349.00. GS Series Gold Warikomi Sujihiki. I use a pinch grip only when I need to shorten it. In the professional setting this slicer is short enough to use as a finishing knife during service. 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! This Gesshin Ittetsu 270mm White #2 Honyaki Wa-Sujihik comes with an ebony octagonal handle and blonde buffalo horn and ho wood saya. 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. The spine and choil are rounded and polished. I've never owned or regularly used a carving knife before so just don't really know how to go about it. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. The gyuto I settled on is 45mm. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). Sujihiki 300mm . im looking for a Sujihiki knife thats about 21-24 cm. Available in series: 5000MCD; 6000MCT; 5000DP; 600D; 600S Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. They can rust if left wet and/or dirty and will develop a patina over time. This is extremely apparent in their most recent offerings. Slicing / Carving Knife (10¼”/26cm) Carving and Slicing Raw or Cooked Meat and Fish. A Sujihiki has thin double bevel with western style handle and is originally designed for butchers cleaning meat. The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. These knives represent some of the highest levels of craftsmanship and quality we have seen. 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. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. They have a great profile and great geometry. 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. Near the spine they seem to be more substantial, however, behind the edge, the are EXTREMELY thin. NOTE – Our Sujihiki knives are now made from our new 17 layer steel which has improved strength and scratch resistance. Watch this video to learn how to properly use a slicing knife. Only use the knife on a wooden or soft plastic cutting board. The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. Sara and I are very excited to finally be able to introduce it. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). Last updated date: November 8, 2019. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. The hamon on this knife is polished to bring out a bit more contrast, and has a really nice misty finish. The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. We have found these knives to be very easy to sharpen, great at edge taking, and all around very enjoyable to use. This knife is left and right handed user … Every sideways movement needs to be avoided. Pronuncia sujihiki con 1 l'audio della pronuncia, e altro ancora per sujihiki. This series also comes with a black wood saya. These knives are made out of solid 52100 steel and feature a kurouchi finish. Choix de dimension . This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. They have a great profile and great geometry. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. It can be used with meat and vegetables, and even sushi rolls. Knife Talk: What is a Sujihiki knife? Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. They They come with ho octagon handles and are double bevel knives that can be used by either right or left handed users. Ginrei knives forged, heat treated, ground, and sharpened all by hand in a very small workshop. 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. When I began testing this series, I was really impressed with the cutting ability of these knives and how easy they were to sharpen. We are very excited to introduce you to Kochi knives. They have a great profile and great geometry. This knife is a very nice and thin sujihiki. The rest of the blade is mirror polished. 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 ? The Gonbei AUS-10 series is a western handled series designed for toughness and edge retention in professional kitchens as well as your home. Here, learn the names for a wide variety of Japanese knives and how to use them. Purpose of Sujihiki (Slicer) The sujihiki is intended for slicing boneless protein. The handle is macassar ebony with nice lustre and weight. They have a great profile and great geometry. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. A general, multi-purpose santoku, a thin and long sujihiki (slicer) knife for long cuts, and a smaller, niftier 150mm (5.3") petty knife for smaller tasks on and off the cutting board. The blacksmiths, sharpeners, and even lacquerware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. If you're looking for a western handled knife that can hold up under some serious use, this is your knife. This series is a Japanese stainless steel at about 58-59 HRC. We hope you enjoy it as much as we do. The price for the set represents a saving of £100 compared to purchasing the four individually. These knives have a great in-hand feel... not too heavy, but not super light. chevron_left chevron_right. ZA-18 Damascus knives are astonishingly-looking and high-performing tools made by Yoshida Hamono. The cladding on these knives are reactive, but not as reactive as many i have seen. While they aren’t super lightweight in hand, they aren’t heavy… they have a great in-hand feel. When I began testing this knife, I was really impressed with the cutting ability of these knives and how easy they were to sharpen. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. Our Gonbei Hammered Damascus series are stainless steel (Swedish stainless steel). $45.00. They are awesome cutters. This knife is a very nice and thin sujihiki. How to say sujihiki in English? The edge is namely very thin and hard. This Gesshin Heiji 270mm Wa-Sujihiki is made from Heiji's special Semi-Stainless steel. We can not provide an opportunity to appreciate how sharp and splendid the traditional swords are directly, however, we make sure how good they are by using the practical kitchen knives with the same methodology. It comes with a burnt chestnut octagonal handle. The Sujihiki is the Japanese version of the slicing knife, but tends to have a thinner blade, sharper edge than Western versions. Accueil. Tojiro DP – Santoku 170mm. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. Check prices and read customer reviews on Amazon now! The blade is made with an acute edge angle and narrower than most blades, giving the Sujihiki knife its effortless cut through meat and other ingredients. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. This knife is a very nice and thin sujihiki. Near the spine they seems to be more substantial, however, behind the edge, the are very thin thin. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. I actually really like using a sujihiki to cut scallions, because, right here, the height of the sujihiki's a little shorter. Pour une utilisation normale à la maison, il n'est pas nécessaire d'aiguiser le couteau plus de 2 à 3 fois par an. La lame de 24cm de ce couteau sujihiki japonais est forgée à la main à Sanjo, au sein de la province de Niigata. 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. *Free Shipping on Domestic Orders over $100…Want us to take care of initial sharpening? In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). The cladding on these knives is reactive, but not as reactive as many I have seen. 19 800 ¥. I actually really like using a sujihiki to cut scallions, because, right here, the height of the sujihiki's a little shorter. 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. 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. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. We makes his own warikomi from Aogami#2 and soft iron. 3 years ago. These are clad in stainless, but the core is carbon, so they will need to be cared for as such. Specific to sujihiki knives is how thin they are. Just as with many other traditional and cultural products in Japan. How To Use a Sujihiki Slicer Knife - Duration: 1:24. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. One of the things often missing from affordable knives is good fit and finish, so we hope to change that with this line. The long blade of the Sujihiki is ideal for thinly carving cooked and raw meats, as well as slicing terrines and patés. The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. Only use the knife on a wooden or soft plastic cutting board. The Sujihiki knife is characterized by its narrow width and short height. We cannot take specific requests, but feel free to check with us about what we have in stock. These knives represent some of the highest levels of craftsmanship and quality we have seen. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. The spine and choil are rounded and polished. 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A saya is not included with this knife. 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. Require an average honing skill. The Sujihiki is suitable design for the slicing tasks. The white #2 steel (carbon steel) is very finely grained and hardened to about 61HRC. chevron_right Couteau japonais sujihiki MIURA Série kagayaki -Super blue steel Dimension:24cm. $399.00 . This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. In fact, these are some of the nicest western handles we have seen. The edge is namely very thin and hard. These knives are very thin and light and have great fit and finish. Maintenance sujihiki. The 210mm sized sujihiki have always been my personal favorites as line knives for professional chefs and as utility knives for home cooks. The Korin Product Show: Episode 26 - Traditional Multi-Purpose Knives - Duration: 3:32. The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients. Ginrei knives forged, heat treated, ground, and sharpened all by hand in a very small workshop. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. 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. So I am considering getting a 270mm sujihiki for slicing both raw and cooked meat including indeed carving roasts. Slicing roasts and other meat and fish, sometimes at the table, will be other possible uses. These are the only knives we carry not made in Japan. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. zoom_out_map. HRC: 59-60; Knife Bevel: 50/50. Only use the knife on a wooden or soft plastic cutting board. 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. 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your … Dishwashers are very bad for all knives. These are carbon knives, so they will need to be cared for as such. Require an average honing skill. The steel is a very fine-grained stainless steel hardened to about 61HRC. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife. A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. This Gesshin Ittetsu 285mm White #2 Honyaki Wa-Sujihik comes with an ebony octagonal handle and blonde buffalo horn and ho wood saya. The Kochi line is exclusive to Japanese Knife Imports. They can rust if left wet and/or dirty and will develop a patina over time. It is hardened to about 63hrc. They are very chip-resistant, stainless, and lightweight. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. 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. 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. The Sujihiki is suitable design for the slicing tasks. Sort by. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. Copyright © 2020 Seisuke Knife • The profile and grind are very nice and the polish is really facinating. Aiguisage. You can use a sujihiki also for fish. zoom_out_map. Gonbei 240mm Hammered Damascus Wa-Sujihiki, Kochi 240mm Kurouchi Stainless Clad Carbon Wa-Sujihiki, Kochi 270mm Kurouchi Stainless Clad Carbon Wa-Sujihiki, Click here for our Holiday Shipping Info and Dates, The store will remain closed to customers, but we have non-contact pickup and drop-off. 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.). "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. The steel is a very fine grained stainless steel hardened to about 61HRC. Extremely apparent in their most recent offerings hamon is clearly visible on sides... ( which translates to “ Flesh Slicer ” ) is very important for this reason, it is to. 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