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.
TOG KNIFE BUYING GUIDE
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Gyuto 牛刀
Chef’s Knife (8”/21cm)
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.
