The Sujihiki is a long narrow blade designed for slicing raw or cooked flesh (meat, poultry, game & fish) with consummate ease. The reduced surface area means that even the most fatty or oily flesh does not stick to the side of the blade. Whether you want transparent slices of Carpaccio, to glide through carving the Sunday roast or to portion fish or meat this blade will transform these tricky challenges into satisfyingly pleasurable rituals. The JKC Aogami Sujihiki will enable newly designated carvers to tackle virtually any roast far more easily than a serrated blade or thicker edged European carver. This supremely comfortable keen blade will not tear the flesh and will contribute towards achieving a defter carving technique. This sujihiki is capable of meeting very delicate and exacting challenges and can be applied to the creation of sashimi and other tasks for which the Yanagiba is usually recommended.
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
|Blade Function||Meat Carving|
|Knives Collection||Aogami Collection|
|Knife Style||Western (Double Bevelled)|
|Blade Material||High Carbon|
|Core steel type||Aogami No. 2|
|Purchase Includes||One free sharpening|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|