These are useful when repairing chips or a broken tip or to improve the edge geometry for a sharper blade. A beautiful, efficient blend of East and West. Sujihiki 270mm. And there is beauty in simplicity as well. Norisada Hammered Damascus 9.5-Inch Sujihiki with Saya Cover. 720-292-4277. And you’ll love using the long, lean sujihiki. Add to Cart. Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Chefs Knife Premium Ebony Handle with Sterling Silver Ring Nuri Saya Cover (10.5 IN) AUS10 – Another popular alloy, it has good levels of chromium for stain and corrosion resistance, and higher levels of molybdenum and vanadium to increase wear resistance and edge retention. 28% off. Shun gives us the handcrafted elegance of their 9.5-inch Premier Slicing Knife, featuring a hammered Damascus finish and ultra-hard Japanese steel. Ohishi Sujihiki (Carving Knife) 240mm, Ginsan $ 339.99 $ 309.99 Add to cart; Sale! It takes on a beautiful, smooth finish when polished that makes it highly prized as an ornamental wood. The extra length also makes them suitable for prepping sushi, or for use in the barbecue pit to slice through large cuts of meat like brisket. Some also have decorative finishes, such as Damascus cladding, a hammered tsuchime finish, the rough and unpolished kurouchi look, or fluting along the blade – all of which enhance food-release properties in varying degrees. ALL RIGHTS RESERVED. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends. The thin blade is constructed of VG10, a super-steel alloy revered for its ability to hold a keen cutting edge and also withstand rust and stains. Miyabi Fusion 9-Inch Slicing Knife, available via Amazon. We tested each knife on three major criteria: sharpness, strength, and control. For easier maintenance, stainless alloys won’t rust, have superior corrosion resistance, and are much more impervious to abuse – in fact, six of our seven recommended models are of the stainless variety. Styled in a D shape, it’s designed for right-handed, use although the Shun blog reports many lefties employ it with equal ease. Togiharu; Mizuyama; Kitayama; King; SunTiger; Medium Stones (#800-#2000) Fine Stones (#3000-#8000) Rough Stones & Diamond Stones. The blade is light and agile, and the whole knife feels like a precision machine. Sharpening Stone Base. Have you decided to add one of these gorgeous knives to your arsenal? 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. If you only cook occasionally, you may only need a paring knife and a chef’s knife. Chef's knives Knife sets Japanese kitchen knives Bread knives Carving knives Steak knives Other types of kitchen knives Storage & Transport Cutting boards Kitchen accessories. NSF certified for use in professional kitchens, hand washing and prompt drying with a soft cloth is recommended. The Shogun Series 10.5” Sujihiki is the ultimate multi-purpose slicer. The Bubinga handle (African har Almost everyone that has tried a wa style handle seems to love it, so if this is going to be your first Japanese kitchen knife, give this one a go and see what you think. For comparison, a sujihiki is typically around 40mm tall at the heel. Another gyuto I considered was 50mm. If the majority of the work you’re doing involves carving turkey, prime rib, or ham, a Sujihiki is king. Norisada also produces traditional knives crafted of top-quality steel that have been adapted to the Western market, like this beautiful 9.5-inch sujihiki. 10" Sujihiki Slicer/Carving Knife. Check Prices on Amazon or Read Our Review Below. Let us know in the comments below. It has a traditional ovate-shaped wa handle that provides a comfortable, easy grip. We selected our favorite model with a western-style “yo” handle and one with a Japanese style “wa” handle. To me a longer slicing knife is an essential tool for a lot of the food I cook. Our knives are made of VG 10 steel, more resilient than carbon steel. Slicer (Sujihiki) "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. This is good enough to satisfy many users, though some enthusiasts make this into a hobby of sorts and like to try different stones and sharpening regimes. This beautiful sujihiki from Shun’s Classic line features a long, narrow blade of hard steel with Damascus cladding and a scalloped surface for clean, easy slicing. The Sujihiki or Subihiki – as some also call them – is the Japanese version of the slicing Western knives. The Norisada has the following dimensions: Made in Japan. Sixty-four layers of flowing Damascus cladding envelop the core, adding complex aesthetics, toughness, and resiliency that also helps to release food cleanly from the blade. The Premier comes with Shun’s lifetime warranty to be free of material and manufacturing defects – and Shun also provides free sharpening for life. 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. Heard alot of great things about both knives so any advice will be great. Once it’s clearn and dry, rub a drop of the included oil (or mineral oil) into the entire blade with a soft cloth before storage to prevent rusting. The thicker butt end prevents slippage, and three stainless steel rivets attach it securely to the full tang for stability and balance. Sharpening Stone Brands. Every single model that we tested is very well crafted. Sujihiki & Carving/Slicing Knives Price. High carbon levels of 1.3 percent plus molybdenum, tungsten, and vanadium give it an extreme hardness at 64-65 HRC, and a long edge life, but it can be a tad brittle as well. It is thinner than a European blade and is made out of harder steel allowing for a better edge. The Sujihiki is suitable design for the slicing tasks. Here are the two that we liked just a tiny bit more than the other options: Although we normally prefer longer slicing knives, we can’t overlook the multipurpose applications of this Morimioto Edition from Miyabi. The extended blade length allows you to slice with one long stroke instead of sliding the knife … Sujihiki’s commonly ranges between 240mm and 300mm. In case of Western carving knives, sizes range from 200 mm and 380 mm (8 and 15 inches) and are used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. The bolstered handle is made of black pakkawood, a resin-imbued hardwood favored for its tough durability and long-lasting good looks. Hattori FH Series Limited Edition Sujihiki (230mm and 270mm, 2 sizes, "Black Space" Corian® Handle) 2. from $272.00 $398.00. The long blade of a Sujihiki is ideal for thinly carving cooked and raw meats, as … Avoid using them on hard materials that can damage their exacting cutting edge, never allow them to sit in water, and always remember to wash and dry promptly after use. And it comes in an attractive box, suitable for gift-giving or presentation to the knife buff in your life! You purchase the best sujihiki knives at Knivesandtools We test all sujihiki knives ourselves With a 30-day free return policy Shop online today! Use Promo Code: KSALE20. Superbly sharp with deft handling, these long-bladed knives are the go-to tool for any slicing or carving tasks – and they make a fantastic impression at the holiday table or on any special occasion! Versatile enough for even slicing sushi, the 10 inch length is small enough to manage but large enough to tackle bigger tasks. 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. The cladding is then hand-hammered to a tsuchime finish that reduces friction to cleanly release foods. YOSHIHIRO Ice-Hardened High Carbon Stainless Steel Wa Sujihiki. Ideal for carving and slicing, it’s also a natural for use as a large utility knife – and it can easily do most of the tasks required of a chef’s knife as well. Remarkably thin and light, the blade boasts outstanding sharpness, edge retention, and the resiliency to perform consistently in demanding conditions. QUICK VIEW. 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. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. SOLD OUT. Damascus slicer for fish, meat etc. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. FOODAL® IS A REGISTERED TRADEMARK OF ASK THE EXPERTS LLC. To prevent oxidation, hand wash promptly with mild, soapy water and dry immediately with a soft, clean cloth. The Sujihiki is suitable design for the slicing tasks. Sujihiki 180mm-240mm. Versatile, even capable of slicing sushi, the 10 inch length is small enough to manage but large enough to tackle bigger tasks! Flexible, yet firm. Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. Next knife: Sujihiki or Yanagiba? The final step is to hone and polish with a leather strop, to remove any burrs from the cutting edge and polish the blade. Sujihiki is an excellent carving knife. What is a Sujihiki. Add to Cart. Lightweight and with a mid-range flex to the blade, the sujihiki is ideal for trimming proteins or slicing boneless cuts of meat, fish, game, and poultry. This blade profile also reduces friction and drag, allowing food to easily fall away as it’s sliced. The Japanese equivalent of our traditional carving knife. $359.00. Sujihiki / Carving Knife. To me a longer slicing knife is an essential tool for a lot of the food I cook. Made in Japan. A full tang and bolster add balance and agility, and the lightly contoured pakkawood handle has a warm walnut stain. Price. Dishwasher safe, but hand washing is recommended. The cutting edge is hand-ground in a double bevel at 16 degrees for smooth cutting performance, and the hollow-ground depressions create air pockets to easily release food from the blade. After forging, the blade flat is left unpolished and retains the scaly, black residue of the forge for a distinctive fired look. tog 10¼" / 26cm 'sujihiki' (carving) knife The Sujihiki is a double-bevel, thin Japanese slicing knife intended for cutting raw or cooked protein such as meat or fish, or terrines. I'm trying to decide between a Misono Swedish Carbon Steel Sujihiki or a Konosuke hd sujihiki, both would be the 240mm size but the Konosuke is about $50 more so I dunno if it's worth it or not. Beautifully balanced, the long, sharp cutting edge makes clean, single-slice draws effortless as food falls cleanly from the blade. Not even close to being stainless, prompt cleaning and regular maintenance are required to keep it at its best. How To Fillet A Fish With A Japanese Knife (+ Video), Guide to Buying your First Japanese Knife, Sakai Kyuba x Japana – The Knife Set: Chef’s, Veggie, Paring, Sakai Kyuba x Japana Chef’s Knife 21cm – The Gyuto, Sakai Kyuba x Japana Paring Knife 15cm – The Petty, Sakai Kyuba x Japana Vegetable Knife 16cm – The Nakiri. The most valuable tool for sushi and a sashimi chef is one of these Japanese kitchen knives with a sharp pointed tip. Kintaro Yoshimi Kato Blue Super Clad Nashiji Sujihiki-Slicer Japanese Chef Knife 270mm with Black Honduras Handle. Other knives that have become widely used in Japan are the French chef's knife and the sujihiki, roughly analogous to a western carving knife. Suited for slicing cooked and uncooked meat and fish. A good chef’s knife should be able to tackle the majority of your knife work in the kitchen, so it needs to be well-rounded and capable of handling almost any task you can throw at it. Knives at this price usually have stamped blades made of stainless steel. It features a long, thin blade ranging from 9.5 to 12 inches in length with a narrow heel height to minimize surface area and make thin slices in a single draw. Made in Japan. Yoshihiro 10.5-Inch Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki. The symmetrical blade helps you cut your ingredients effectively. Another “laser-like” slicing machine, this Yoshihiro offering is an excellent performer. Slicing & Carving: Sujihiki/ Slicer/ Carving knife "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. Damascus slicer for fish, meat etc. The westernized version of this form is known as Sujihiki. Common stainless alloys include VG10 and VG-MAX. These include corrosion, stain, and wear resistance, plus extreme hardness and resilient toughness. And the 6-inch fork allows you to trim off thin slices of turkey or roasts with no slippage. Usually made of wood or molded thermoplastic, yo handles feature contouring for ergonomic comfort, are often buttressed with a stainless steel bolster, and are riveted to a full or partial tang with two or three rivets. You can start out with one combo stone, such as this King product, which has a semi-coarse side and a fine/polishing side. It has the feel and look of wood but none of wood’s common problems – it won’t crack, shrink, or warp and has good wear resistance. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too. $359.00. Shun Premier 9.5-Inch Slicing Knife, available via Amazon. $128 00 $128.00 $160 00 $160.00 Save $32 It comes with Shun’s lifetime warranty to be free of defects in materials and workmanship, and they also provide lifetime free sharpening. Bake Anyway with Creative Substitutions, Rustic Grape Galette: Transforming a Snacking Fruit into a Beautiful Dessert, Beet and Lettuce Salad with Green Onion Vinaigrette, Give the Gift of Warmth With Our Comforting Holiday Hot Chocolate Mix, Flourless Rocky Road Chocolate Cookies: A Soft and Chewy Treat with a Little Crunch (Gluten-Free), When You’re Too Lazy To Bake, Make This Pumpkin Pie Smoothie Instead, Blade length is 9.25-9.5 inches (handcrafted, so length can very slightly). Yanagiba Vs Sujihiki. I’m just conflicted with which to get. Semi-stainless powdered steels such as AUS10 also fall into the stainless category. $108 00 $108.00 $110 00 $110.00 Save $2 Sold Out. Isshin Cutlery Hammered 45 Layers Damascus VG10 Wa Sujihiki Knife 240mm. Just wanted to get some thoughts on sujihiki knives. Three stainless steel rivets securely attach it to the full tang for beautiful stability and balance. Denver, Colorado. I had worn down my gyuto and found that It had become the perfect shape for … How Do I Check If My Kitchen Knife Is Still Sharp? It Sharp Knife Shop is a Japanese knife store in Hamilton, ON carrying handcrafted Japanese kitchen knives, sharpening accessories and knife storage options, as well as a large selection of high-quality cutting boards and aprons. Its thin blade has a slight flex – with incredible ease, it glides through foods and leaves one feeling like a true, Japanese Samurai. These are typically peened, pinned, or glued to a full or partial tang. The core is then dressed in 32 layers of Damascus cladding, adding structural integrity and excellent stain resistance, and then ground and bead-blasted to reveal a unique flowing pattern. The Japanese version of a slicing or carving knife, the sujihiki started out as a combination of Japanese yanagiba, a single-beveled blade designed for thinly slicing sushi, and Western carving knife. 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