Sujihiki & Slicers
The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.
Function – Slicing and carving of meat and fish without bones.
Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)
Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.
Miyabi 5000 MCD 67 Sujihiki 240mm
Miyabi 5000 MCD Sujihiki 240mm
Saji Niji V Gold Sujihiki/Slicer 240mm
Best seller
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Tsuchime Traditonal Sushi Gift Set
This 3 piece set is forged from a high quality (M/V) stainless steel that is very sharp and easy to resaharpen on the KC 100 Water Wheel sharpener. The knives are made by a commercial knife maker in Japan that only supplies large retailers and Department stores in Japan. |Is made by a very modern factory that uses robots and automated processes to achieve exacting standards expected by Japanese consumers and will compare to any Western made knife at even twice the price.
The Tsuchime finish reduces the adhesion of sticky foods by breaking the vacuum between a smooth surface of the blade and the food being cut.
Fantastic value.
Hasegawa Slicer/Sujihiki
Hachi Slicer/Sujihiki 240mm
Gyuto / Chefs Knife