The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.  

Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.

Normal length – 150mm

Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen. 

 

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JKC AUS10 Utility

£74.00£79.00
AUS10 Stainless steel 3 Layers blade Hardness 60 HRC + /- 1 Wooden Handle Made in Japan
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Miyabi Isshin Utility

£29.00£34.00
Molybdenum Vanadium Stainless steel Three layers blade Hardness HRC 58 + /- 1 Rosewood handle Made in Japan
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JKC Aogami Paring/Utility 125mm

£124.00
Fully Handmade Aogami No. 2 Steel Core Material Oxidizes 3 Layers Blade Hardness 62 HRC + /- 1 Made in Japan
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Yasuo 33 Layers Utility 135mm

£94.00
VG10 Stainless Steel 33 Layers thin blade Hardness HRC 60 + /- 1 Pakkawood handle Made in Japan
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JKC 63 Layer Utility

£129.00£139.00
Hyper Molybdenum Vanadium Stainless steel 63 Layers Blade Hardness 59 HRC + /- 1 Wooden handle Made in Japan
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Tamahagane 35 Layers Utility 150mm

£109.00
VG10 stainless steel 35 Layers blade Hardness HRC 60+ /- 1 Hardwood handle Made in Japan
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JKC High Carbon Utility

£64.00£69.00
Virgin Carbon Steel Blade Oxidizes Single Layer Blade Hardness 62 HRC + /- 1 Made in Japan
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Tamahagane 3 Layers Utility

£69.00£74.00
VG10 stainless steel 3 Layers blade Hardness HRC 60+ /- 1 Hardwood handle Made in Japan