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 are preparing transparent slices of Carpaccio, carving the Sunday roast or portioning fish or meat this blade will transform this sometimes tricky challenge into a satisfying pleasurable ritual. Although the single bevel yanagiba is generally recommended for sashimi preparation this blade is so supremely keen and beautifully balanced it can easily be adapted for this purpose especially for those more comfortable with western style moroha blades. These stunningly beautiful, scalpel sharp stainless 63 layer Damascus blades have exceptionally keen enduring edges whilst being easy to re sharpen. The handles are composed of Ebony black Pakkawood; a laminated hard wood which is silicon injected for optimum longevity and hygiene. Pakkawood is reserved for the finest knives. The handles are secured to the tang by three steel rivets. Traditional handles have seen resurgence amongst professional chefs who find them supremely ergonomic and durable.
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.
|Blade Function||Meat Carving|
|Blade Material||High Carbon|
|Purchase Includes||One free sharpening/|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|