Sujihiki Knives
Sujihiki (Slicer, Slicing knife, Filet knife)
The blade is elongated and thinner than Gyutoh (butcher knife for meat) and used primarily to cut large piece of meat. This type can easily cut away meat with the tendons still intact when slicing the beef shank hung by a S hook. The Sujihiki knife’s true purpose extends further to dividing the meat through the tendons into blocks of few kilograms. In restaurants, the more expensive the ingredient becomes, such as file mignon or sirloins, tendons that are hard to bite through are carved away in preparation. Since the blade is thin, it can cleanly remove the tendons without wasting any meat, preventing loss, which makes this knife an indispensable knife to professional chefs handling beef products.
Why Japanese Knives are so expensive ?
Discover the precision of Sujihiki knives, perfect for slicing meats and achieving clean, delicate cuts. A Japanese carving knife is an essential tool for chefs seeking sharpness, balance, and elegance. Crafted with care and expertise, a durable Sujihiki knife offers exceptional performance and control. Elevate your culinary skills with tools designed to enhance every preparation.