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. AUD 339.95. Yoshihiro produces traditional, handcrafted knives of professional quality that are tools of exquisite sharpness, balance, and beauty – like this sleek 10.5-inch sujihiki. After forging, the blade flat is left unpolished and retains the scaly, black residue of the forge for a distinctive fired look. Katsushige Anryu Katsushige Anryu 3 Layer Cladding Blue Super Core Hammerd Japanese Chef's Sujihiki Knife 270mm. Arato stones have a rough grit and surface. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. Perfect for carving ham, roasts, turkey, and more, it has a professional fit and finish that any cook will enjoy. We also provide knife and butchery classes, as well as sharpening services. 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. If you’re not interested in becoming the next Jiro, however, a Sujihiki might be the more reasonable choice. 720-292-4277. Add to Cart. Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. The flat of the blade is left with the forging scales in place, giving it a rustic aesthetic and helping somewhat to prevent oxidation. Slicer (Sujihiki) "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. 00 Sujibiki Knife. The polished finish has the appearance of wood grain, giving the look of wood without the worry of cracking, shrinkage, or warping. Lightweight, well balanced, and superbly sharp, its smooth cutting action makes clean, even slices with a single draw. The Sujihiki or Subihiki – as some also call them – is the Japanese version of the slicing Western knives. But even the factory-produced models are normally hand-finished by skilled craftspeople. Shun gives us the handcrafted elegance of their 9.5-inch Premier Slicing Knife, featuring a hammered Damascus finish and ultra-hard Japanese steel. 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 long blade of a Sujihiki is ideal for thinly carving cooked and raw meats, as well as slicing terrines and patés. $108 00 $108.00 $110 00 $110.00 Save $2 Sold Out. In today's episode we talk about the Sujihiki knife, what it's used for, and the details of its composition. Damascus – Damascus cladding is achieved by forge-welding two different steel grades together followed by acid etching to revel the unique flowing patterns of the underlying layers. 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) It is dishwasher safe, but hand washing is recommended. Back. Sujihiki’s commonly ranges between 240mm and 300mm. Sujihiki or yanagiba. The steel is ice-hardened for a fine grain that can be ground to a very tight angle for superior sharpness, but also has toughness for long-lasting, consistent performance. MCUSTA Hexagon VG10 270mm Sujihiki. Enso HD Hammered Damascus 9-Inch Slicing Knife. Long and lean, these beautiful blades are generally available in 8, 9.5, 10, and 12-inch versions. Two-Sided Sharpening Stones. The forged blade is made of Shun’s proprietary, high-carbon “super steel,” an alloy known as VGMAX. The thicker butt end prevents slippage, and three stainless steel rivets attach it securely to the full tang for stability and balance. And you’ll love using the long, lean sujihiki. Just wanted to get some thoughts on sujihiki knives. Kuro Kuma Sumi 2 Sujihiki 240mm. I make sushi pretty often and enjoy carving my meats. The sujihiki (translated literally as 'muscle cutter 'or 'flesh slicer') is also known as a double-bevel or Western-style yanagiba knife. This 10 inch slicer is perfect for steaks, roasts, and anything large! Chefs must work with the best available tools and the right blade will allow you superior precision and skill. Sujihiki meaning “Pull Tendon” refers to its ability to carve out meat and fillet fish. If the majority of the work you’re doing involves carving turkey, prime rib, or ham, a Sujihiki is king. 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. Most have partial tangs that are glued into the handle. Sujihiki knives are also used for carving. Many home cooks will choose the shortest model at 8 inches, but we like to recommend a longer 9.5 or 10-inch blade – these give greater versatility and will slice all but the largest of roasted meats with a single draw. We deliver our products Free Worldwide Shipping! Hammered – A tsuchime finish is hand-hammered on the blade flat and adds an old world, rustic charm as well as excellent nonstick properties. It takes a sharp edge, holds the edge well, and is easy to sharpen. Not rated yet. 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. Styled in a D shape, it’s designed for right-handed, use although the Shun blog reports many lefties employ it with equal ease. 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. 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. Remember that with their high-carbon alloys, a little care needs to be taken to keep them at their best. 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. The bolstered handle is made of durable, long-lasting POM (polyoxymethylene) and is designed for ergonomic comfort. Reliable slicer / carving knife for raw or cooked meats In stock. 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. The blade has a tight 12-degree double bevel for razor sharpness and a long-lasting cutting edge. Cheers, Claus Kintaro Yoshimi Kato Blue Super Clad Nashiji Sujihiki-Slicer Japanese Chef Knife 270mm with Black Honduras Handle. Sharpening Stone Base. Login for Price. The Shogun Series 10.5” Sujihiki is the ultimate multi-purpose slicer. Stone Fixer. Damascus slicer for fish, meat etc. You can start out with one combo stone, such as this King product, which has a semi-coarse side and a fine/polishing side. Durable and dense, it’s hard-wearing and long lasting. Tempered and ice-hardened, the blade is hand-honed in a 3-step process to create a traditional katana cutting angle of 9.5-12 degrees that gives exquisite sharpness. It comes with Shun’s lifetime warranty to be free of defects in materials and workmanship, and they also provide lifetime free sharpening. To me a longer slicing knife is an essential tool for a lot of the food I cook. Super Blue Steel – The only carbon blade in our review is made of Super Blue Steel, a high quality, purified steel with few imperfections. Every single model that we tested is very well crafted. 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. It also includes a traditional saya cover made of natural mahogany that provides complete protection for the blade. And its handcrafted beauty will make a striking addition to your collection. While many professional chefs and kitchen knife aficionados (yes, there are collectors) prefer carbon steel for its outstanding sharpness, the “feel” on a water stone, and easier sharpening, newer stainless alloys have narrowed the performance gap between the two categories. We selected our favorite model with a western-style “yo” handle and one with a Japanese style “wa” handle. Japanese blades can be divided into two general categories: those that have blades made with a traditional high-carbon steel, and those made with stainless alloys. Carving knife prices. 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. Yanagiba Vs Sujihiki. For comparison, a sujihiki is typically around 40mm tall at the heel. Stainless steel wrapped around a razor sharp Blue Carbon blade (Aogami #2) with a nashi (Japanese pear) finish. In our tests, we found that models from the Fusion Morimito line, like this lovely 9-inch slicer, merge the best of Western and Japanese techniques into a knife of deft efficiency and appealing aesthetics. Thirty-two layers of Damascus cladding envelop the core, adding excellent corrosion and rust resistance. Following dimensions: made in Japan if you often cut and slice fillet! 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