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 Aogami Paring/Utility 125mm

Fully Handmade Aogami No. 2 Steel Core Material Oxidizes 3 Layers Blade Hardness 62 HRC + /- 1 Made in Japan

JKC High Carbon Utility

Virgin Carbon Steel Blade Oxidizes Single Layer Blade Hardness 62 HRC + /- 1 Made in Japan