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. We recommend these to professional cooks and home cooks alike as a good all-around knife. Maintenance sujihiki. So I am considering getting a 270mm sujihiki for slicing both raw and cooked meat including indeed carving roasts. Quantité. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. More recently, the have stopped all OEM work to focus on their own brand. 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. The fit and finish is impeccable, and the shape is amazingly comfortable in-hand. The price for the set represents a saving of £100 compared to purchasing the four individually. From line cooks to home chefs interested in getting into the world of Japanese knives, this series is for you. The exposed carbon core can rust if left wet and/or dirty and will develop a patina over time. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. Not too hard or soft. Couteau japonais Slicer Sujihiki - ZANMAI - Série Classic Molybdenum Corian - Dimension: 24 / 27cm. 1:24. chevron_right Couteau japonais Slicer Sujihiki - ZANMAI - Série Classic Molybdenum Corian - Dimension: 24 / 27cm. You can use a sujihiki also for fish. They They come with ho octagon handles and are double bevel knives that can be used by either right or left handed users. GS Series Gold Warikomi Sujihiki. A great option for carving meats and deboning fishes. Kaiden knives Each and every Kaiden knife is … Kazoku SandPattern Saya Sheath for Sujihiki-Slicer Knife with Plywood Pin-240mm. The steels are also a bit more forgiving and easier to work with. I've been on a beef tongue kick so I'm thinking to just test it on medallions and see how much it smears the fat and fibers. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. The steel is a very fine-grained stainless steel hardened to about 61HRC. The Kochi line is an exclusive to Japanese Knife Imports. How to say sujihiki in English? Use a soft cloth to wash the blade. This knife is a very nice and thin sujihiki. The right use and maintenance is very important for this type of kitchen knife. Tojiro DP – Petty 150mm. Near the heel, they have a nice flat spot, and towards the tip, a gentle curve. Knife Style: Sujihiki (Slicer) Steel: Layered Damascus Steel w. VG-10 Core. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. This series is a Japanese stainless steel at about 58-59 HRC. These knives have a great in-hand feel... not too heavy, but not super light. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. Not super light and harder than Sujihiki, and good edge blade which is as long your and! 2 knives for both professional and home use nice octagonal handles and with. Surface on the market for high quality, affordable Japanese knives, so hope... Much because I think but dont use it right you could damage it amazingly comfortable in-hand UX10 Sujihiki I. 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