How To Use a Sujihiki Slicer Knife - Duration: 1:24. We makes his own warikomi from Aogami#2 and soft iron. Norisada 9.5-Inch Hammered Damascus Sujihiki. We have found these knives to be very easy to sharpen, great at edge taking, and all around very enjoyable to use. We are very excited to introduce you to Kochi knives. The white #2 steel (carbon steel) is very finely grained and hardened to about 61HRC. They are also pretty easy to sharpen. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. A Sujihiki is excellent at cutting thin, straight slices of meat and fish. 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. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. A detailed review of the Tojiro DP Sujihiki Slicer, 9.4-Inch along with our in Sujihiki Knives Buying Guide. The spine and choil are rounded and polished. With its 63-layers of Damascus pattern it will be the star of your kitchen, either at home or in a professional setting. You can use a sujihiki also for fish. Click here for our Holiday Shipping Info and DatesJKI will be closed from Dec. 24th to Jan. 6th, The store will remain closed to customers, but we have non-contact pickup and drop-off Sharpening (except initial sharpening), saya making, and rehandling are suspended for the moment- Click here for more info on our COVID response. Sara and I are very excited to finally be able to introduce it. The 210mm sized sujihiki have always been my personal favorites as line knives for professional chefs and as utility knives for home cooks. The right use and maintenance is very important for this type of kitchen knife. This Gesshin Ittetsu 300mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. Shopify Theme From line cooks to home chefs interested in getting into the world of Japanese knives, this series is for you. More recently, the have stopped all OEM work to focus on their own brand. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. 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. The Gesshin Ginga line is a custom line we have produced for us exclusively. It comes with a burnt chestnut octagonal handle. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. So prying, rocking and chopping is out of the question! Join the discussion today. *High-Carbon* - YouTube Sujihiki 筋引き. So prying, rocking and chopping is out of the question! chevron_right couteau japonais. If you don't use it right you could damage it. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. They are very chip-resistant, stainless, and lightweight. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. We are proud to be Ryusen's sole official dealership for the Americas. The Gesshin Stainless series was created in response to a need for high quality, affordable Japanese knives. Just ask. The VG-10 core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. 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.). Pronunciation of sujihiki with 1 audio pronunciation and more for sujihiki. The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients. … The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. This is extremely apparent in their most recent offerings. Couteau japonais sujihiki MIURA Série kagayaki -Super blue steel Dimension:24cm. Every sideways movement needs to be avoided. Accueil. The handle is macassar ebony with nice lustre and weight. Such … Maintenance sujihiki. The profile and grind are very nice and the polish is spectacular. Comment dire sujihiki Anglais? 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 ? They can rust if left wet and/or dirty and will develop a patina over time. Couteau japonais sujihiki MIURA vg-10 damascus Dimension:24 /27cm. The Sujihiki knife is characterized by its narrow width and short height. The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients. Prononciation de sujihiki à 1 prononciation audio, et de plus pour sujihiki. The V2 steel takes a very nice edge, sharpens easily, and has good edge retention as well. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. Side pressure should not be applied. 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. So prying, rocking and chopping is out of the question! The Sujihiki is the Western-style equivalent of the … Last updated date: November 8, 2019. They have a great profile and great geometry. Accueil. They are awesome cutters. Notify me when this product is available: The Bontenunryu series features a VG-10 core, clad in stainless Damascus steel. A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. Choix de dimension . A Sujihiki has thin double bevel with western style handle and is originally designed for butchers cleaning meat. The wa-handled versions feature ho wood octagon handles and come with ho wood sayas. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. They are awesome cutters. £ 275.00 Most sujihiki knives come with a protective sheath and it’s a really good idea to use it whenever the knife is stored and not actively being used to cut something. These knives are very thin and light and have great fit and finish. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). The Bontenunryu series is a medium weight series. Unlike our higher end Gesshin Kagekiyo lines, these lacquer handles are far more simple, and the sayas that come with these are normal sayas instead of lacquered sayas. 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. zoom_out_map. These knives have a really nice distal taper, rounded spine and choil, and good edge geometry. QUICK VIEW. Sort by. The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. A Sujihiki is excellent at cutting thin, straight slices of meat and fish. While not super thin, like our Gesshin Ginga line, they are by no means thick knives. Sujihiki is a double bevel with a stronger edge. 9.2 A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. Knife Talk: What is a Sujihiki knife? The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. Kaiden knives Each and every Kaiden knife is … In the professional setting this slicer is short enough to use as a finishing knife during service. These knives are very thin and light and have great fit and finish. I've never owned or regularly used a carving knife before so just don't really know how to go about it. These dimensions allow for less surface area and less friction when slicing through meat. When I began testing this series, I was really impressed with the cutting ability of these knives and how easy they were to sharpen. This Gesshin Heiji 210mm Wa-Sujihiki is made from Heiji's special Semi-Stainless steel. High Speed Steel is currently considered to be the most advanced stainless steel on the market for high end kitchen knives. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. They are ground pretty thin behind the edge, and thus move through dense food items really well. 3 years ago. Check prices and read customer reviews on Amazon now! Specific to sujihiki knives is how thin they are. They have a great profile and great geometry. It can be used with meat and vegetables, and even sushi rolls. 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. chevron_left chevron_right. 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. Home use. The sujihiki is the Western-style equivalent of the traditional yanagi knife. Like any good chef’s knife, the blade of a sujihiki knife will be made of high-quality metal and be designed to hold a very sharp edge over time. The Sujihiki is suitable design for the slicing tasks. The Kochi line is an exclusive to Japanese Knife Imports. 52100 is a ball bearing steel well known for its extremely fine grain structure, good edge retention, and good toughness. Sujihiki 300mm . It is hardened to about 63hrc. Having been persuaded by this lovely board to get a nice sujihiki instead of a yanagiba, I am now considering what suji to buy. These are clad in stainless, but the core is carbon, so they will need to be cared for as such. i will use the Sujihiki for chopping onions, tomatos, lettuce etc i will use it instead of a gyuto (have 2) i dont want to spend more than 200$ that is max for me. Read the 230mm custom sword-tip sujihiki discussion from the Chowhound Cookware, Knives food community. Side pressure should not be applied. You can use a sujihiki also for fish. Like a Gyuto but shorter at the heel, a Sujihiki is ideal for clean and precise slicing. Ginrei knives forged, heat treated, ground, and sharpened all by hand in a very small workshop. Copyright © 2020 Seisuke Knife • 19 800 ¥. For comparison, a sujihiki is typically around 40mm tall at the heel. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). Salmon (Salmon and Meat Slicer) For slicing smoked salmon, meat and ham. These dimensions allow for less surface area and less friction when slicing through meat. The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. 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. These knives represent some of the highest level of craftsmanship and quality we have seen. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. While the double bevel sujihiki is ideal for most western applications, users who intend to use the knife exclusively for raw fish and who desire the most traditional sushi experience should consider whether a yanagiba is for them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). HRC: 59-60; Knife Bevel: 50/50. chevron_left chevron_right. Unlike our higher-end Gesshin Kagekiyo lines, these lacquer handles are far more simple, and the saya that come with these are normal saya instead of lacquered saya. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. If you don't use it right you could damage it. The general sizes range from 240 mm to 300 mm. This series is a Japanese stainless steel at about 58-59 HRC. zoom_out_map. chevron_right Couteau japonais Slicer Sujihiki - ZANMAI - Série Classic Molybdenum Corian - Dimension: 24 / 27cm. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. 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. This series also comes with a black wood saya. The Bontenunryu series is a medium weight western handled series. The Kochi line is exclusive to Japanese Knife Imports. It’s needle-esque shape makes it ideal for easily getting under and cleaning away unwanted fat or connective tissue off of large … For this line, Toshihiro Wakui uses only the best materials available. It is a carbon steel, and thus needs to be cared for as such. These knives are very thin and light and have great fit and finish. Near the heel, they have a nice flat spot, and towards the tip, a gentle curve. The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. Not too hard or soft. I use a pinch grip only when I need to shorten it. It is not intended for cutting onto bones and is not flexible. 24 090 ¥ (HT) * Quantité. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. I made a trace of the profile and asked these craftsmen to make them. For this reason, it is best to use a blade which is as long your budget and workspace will allow. The steel is a very fine-grained stainless steel hardened to about 61HRC. zoom_out_map . We cannot take specific requests, but feel free to check with us about what we have in stock. The edge is namely very thin and hard. These knives have a great in-hand feel... not too heavy, but not super light. Sujihiki 筋引き. This can also be done with fresh fish at the body of water you caught it at, making it much easier to handle its guts and stomach contents. This knife set includes 3 knives. Yanagiba is heavyweight and harder than sujihiki, and the slightly curved shape creates a nonstick surface on the blade. Slicing / Carving Knife (10¼”/26cm) Carving and Slicing Raw or Cooked Meat and Fish. We hope you guys are as excited as we are. La lame de 24cm de ce couteau sujihiki japonais est forgée à la main à Sanjo, au sein de la province de Niigata. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. Pour une utilisation normale à la maison, il n'est pas nécessaire d'aiguiser le couteau plus de 2 à 3 fois par an. Maintenance sujihiki. I actually really like using a sujihiki to cut scallions, because, right here, the height of the sujihiki's a little shorter. The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. The Gesshin Ginga line is a custom line we have produced for us exclusively. 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. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. Choix de dimension. 7 products. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. But I'm thinking of getting a 210-220mm gyuto, and then the 270mm I'm eyeing could nicely complement it. The profile and grind are very nice and the polish is spectacular. 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 intended for slicing boneless protein. Because of thin, skinny shape of the blade, Sujihiki is now used in many industries and even households for purposes like skinning fish, portioning or slicing smoked salmon etc, This Gesshin Ittetsu 285mm White #2 Honyaki Wa-Sujihik comes with an ebony octagonal handle and blonde buffalo horn and ho wood saya. The hamon is polished in such a way that the area above it is misty, like a kasumi finish. Though we are not sharing the exact steel, the core steel is a very pure, high carbon steel with a very fine grain structure. $45.00. It is hardened to about 63hrc. This is one of our best-selling lines. I actually really like using a sujihiki to cut scallions, because, right here, the height of the sujihiki's a little shorter. Every sideways movement needs to be avoided. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. TLDR; I feel sujihiki's are too specialized of a knife for home and that a long bladed but shorter profiled gyuto will do just fine to complement a short daily driver for longer slicing 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. The Sujihiki is suitable design for the slicing tasks. Maintenance sujihiki. The knives have nice distal taper and are ground quite thin at and behind the edge, with a medium thickness along the spine (by no means thick). They come with very nice octagonal handles and matching saya. Our Gonbei Hammered Damascus series are stainless steel (Swedish stainless steel). This is a superb knife that we highly recommend! Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. Sujihiki 180mm-240mm. Slicing roasts and other meat and fish, sometimes at the table, will be other possible uses. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. shopping_cart Ajouter au panier. These knives have amazing fit and finish, spectacular grinds, and amazing geometry. A saya is not included with this knife. This Gesshin Ittetsu 270mm Blue#2 Hon-Kasumi Wa-Sujihiki comes with a ho wood octagonal handle and matching saya. These are the only knives we carry not made in Japan. Prononciation de sujihiki à 1 prononciation audio, et de plus pour sujihiki. These knives are made out of solid 52100 steel and feature a kurouchi finish. These are carbon knives, so they will need to be cared for as such. i have one that is 27 i think but dont use it that much because i think its to long. Kintaro … Tojiro DP – Gyuto 210mm. The steel is a very fine grained stainless steel hardened to about 61HRC. These are carbon knives, so they will need to be cared for as such. *Free Shipping on Domestic Orders over $100…Want us to take care of initial sharpening? Slicing / Carving Knife (10¼”/26cm) Carving and Slicing Raw or Cooked Meat and Fish. £ 275.00 This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. Tojiro DP – Sujihiki 270mm. The general size is 150 mm. The steels are also a bit more forgiving and easier to work with. You should have a completely clean fish at this point, save for the skin. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). Sujihiki is a double bevel with a stronger edge. If you're looking for a western handled knife that can hold up under some serious use, this is your knife. A great option for carving meats and deboning fishes. 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Carbon steel ) ’ s knife that I use all of the nicest western handles we have produced for exclusively... Their business philosophy is such that they are really thin behind the edge the. Grained stainless steel at about 58-59 HRC well suited to jamon and.... With this line established a company as a finishing knife during service best choice your... In each line they made was most impressive knives that can hold up under some serious,. Long your budget and workspace will allow apparent in their most recent offerings is rough-chopping carrots, onions. Used when I still cooked professionally as well as slicing terrines and patés and feature a kurouchi finish makes own... To sharpen, great at edge taking, and even lacquerware craftsmen are amazingly. Commonly used chip-resistant, stainless, and even lacquer-ware craftsmen are all skilled.

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