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

£124.00
This shape is primarily for peeling, paring or cutting in the hand rather than on a board. Used for tasks

JKC Blue 2 Utility 135mm

£99.00
These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a

Gold Kitano 135mm Utility

£84.00
The 135mm Utility is amongst the most heavily used blades in western domestic kitchens. It is comfortable for those who

Nozomi VG10 Utility 150mm

£159.00
Nozomi VG10 handmade Utility 150mm

Hachi 150mm Utility

£199.00
150mm – Utility Knife is the most familiar blade in Western kitchens and as such tends to be widely used

JKC High Carbon Utility

£64.00£69.00
This shape is primarily for peeling, paring or cutting in the hand rather than on a board. Used for tasks