SUJIHIKI ( 筋引)
knife with a long, narrow and thin willow leaf-shaped blade that easily penetrates the material being cut. Thanks to its length and the possibility of separating the material in one cut, which is very smooth, it preserves the integrity and freshness of the sliced food. Sujihiki can be recommended especially for sushi, sashimi, large roasts, and other types of meat and fish, but can also be used for slicing thin slices of vegetables. Shorter models are often used as auxiliary and peeling knives. The Sujihiki is a Western-style double-edged knife, the equivalent of the traditional single-edged Yanagiba knife.
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