TOG KNIFE BUYING GUIDE

Sujihiki

10¼”/26cm Slicing/Carving Knife

The Sujihiki is a thin, double-bevel Japanese knife designed for slicing and carving raw or cooked protein such as meat or fish, or terrines. The length allows you to slice food in one clean 'pull' motion, leaving a perfect clean surface and avoiding 'saw marks' on the food. This knife is not intended for cutting onto bones and is not flexible. Side pressure should not be applied.

Sujihiki 筋引き - $419.00 USD
More details

You might also like

Gyuto

8”/ 21cm Chef’s Knife
A general purpose 'go-to' knife by most Chefs and is used for mincing, slicing and chopping larger vegetables and disjointing large cuts of meat
Gyuto
Gyuto details
Gyuto