A Brief Introduction to Japanese Style Sujhihiki Knife: The Flesh Slic - HandCraft Damascus Art

Sujhihiki knife use is basically meant to slice boneless pieces of meat. Chefs love this knife when they wish to make their favourite fish or meat dishes because the knife offers less friction when they effortlessly pierce its small height blade to chop or slice through protein rich meat or fish. The sujihiki knife is quite often compared with its Western style  traditional yanagi knife.

The literal meanings of Sujihiki in Japanese language is “flesh slicer”.  The origin of this knife is Japan and it contains a thinner blade with a sharper edge as compared to its  Western equivalent slicers.

The blade of Sujihiki knives is long and it best suits to thinly carving raw or cooked meat. Chefs slice away the pates and terrines effortlessly with this type of knife. The fish lovers can also take benefit of this slicer when cooking fish food. Although, there are Yanagi knives that are traditionally used in Japan as specialized tools for chopping meat of a Sashimi or filleting fish, yet some knife using chefs prefer Sujihiki over other traditional knives for this specific purpose.

Typical blade lengths for Sujihiki knives may range from 210mm to 270mm.  Some knives do have a length of up to 360mm. The most common Sujihiki knives have blade lengths of up to 240mm, 270mm, and 300mm.

The narrow blades Sujihiki knives possess an acute edge which allows the chefs to cut food ingredients without any hard work. Their long and narrow blades beautifully slice through the fat and sinew from the meat before cooking.  Depending on one’s budget and workspace, the knife makers normally recommend knives with longer blades.

The Sujihiki knife is a versatile slicer to slice fish, raw meats, turkey, roasts, and any other protein. Built with extended blade lengths, these knives seamlessly slicie off the flesh with a single stroke. Usually, a chef would not have to slice back and forth like we see in a sawing motion. The knives fluently render neat and clean and neat cuts with their smaller surface area blades and do not just stick to the meat one chops. These knives are real helpful when you someone wants to use them to cut some clean brisket slices, or to cut ultra-thin meat slices such as in Carpaccio. Overall, these knives make cutting meat experience a perfect breeze.  

If someone is an expert with knife’s cutting technique, then by combining one’s expertise with the acute blade angle and sharpness of sujhihiki knife, it is wonderful experience one may have to get clean cuts on the flesh without causing any cellular damage to the protein. This is kind of invaluable in case of dishes where people like to eat raw fish since the clean cuts maintain the texture and the flavor of the fish. And such a finish can only be obtained with the Japanese style Sujihiki chef knives.

A number of craftsmen and manufacturers from across the world are involved in making sujhihiki knives. Though the blade profiles are largely the same offered by disparate manufacturers, yet there are some visible variations in the type of steel used in the knives. There is even a difference in terms of blade’s length and the type and design of knife’s handle. For example, some Sujihiki knives are made from stainless steel. Knife makers in other parts of the world like to handcraft this knife from carbon steel or Damascus steel. Material preferences for these knives normally differ from one manufacturer to another. Some incorporate Damascus steel and some prefer stainless steel slicers or other carbon steels for these types of knives.

Premium Damascus steel Sujihiki knives are magnificently patterned. They add a flashy look to kitchen cutlery. Some chefs opt for Damascus patterned steel because these knives are famed for their specific characteristics and style. That makes them express their individuality features and some ‘soul’ into their craft. Essentially, these beautifully handcrafted and pattered Japanese style chef knives are a bit expensive than the ordinary-looking stainless-steel knives. Different blade-smiths use patterned Damascus steel chef knives all around the world. In the markets one can easily find the beautiful Sujihiki knives made from patterned Damascus steel with beautiful-looking Australian wood handles in various designs and colors.

Prices for Sujihiki knives vary according to the choice of the manufacturer, the blade’s length and the type of material they use as well as the quality of the handles. Some knives have handles crafted from wood while others have handles made from  composite materials. The top quality sujihiki slicers may cost around $80 to $600 according to the varying elements we have just mentioned above. However, meat lovers may also find top quality patterned Damascus steel Sujihiki knives costing them around $360, but their quality is worth the price tag they bear.

Sujhihiki knife use is basically meant to slice boneless pieces of meat. Chefs love this knife when they wish to make their favourite fish or meat dishes because the knife offers less friction when they effortlessly pierce its small height blade to chop or slice through protein rich meat or fish. The sujihiki knife is quite often compared with its Western style  traditional yanagi knife.

The literal meanings of Sujihiki in Japanese language is “flesh slicer”.  The origin of this knife is Japan and it contains a thinner blade with a sharper edge as compared to its  Western equivalent slicers.

The blade of Sujihiki knives is long and it best suits to thinly carving raw or cooked meat. Chefs slice away the pates and terrines effortlessly with this type of knife. The fish lovers can also take benefit of this slicer when cooking fish food. Although, there are Yanagi knives that are traditionally used in Japan as specialized tools for chopping meat of a Sashimi or filleting fish, yet some knife using chefs prefer Sujihiki over other traditional knives for this specific purpose.

Typical blade lengths for Sujihiki knives may range from 210mm to 270mm.  Some knives do have a length of up to 360mm. The most common Sujihiki knives have blade lengths of up to 240mm, 270mm, and 300mm.

The narrow blades Sujihiki knives possess an acute edge which allows the chefs to cut food ingredients without any hard work. Their long and narrow blades beautifully slice through the fat and sinew from the meat before cooking.  Depending on one’s budget and workspace, the knife makers normally recommend knives with longer blades.

The Sujihiki knife is a versatile slicer to slice fish, raw meats, turkey, roasts, and any other protein. Built with extended blade lengths, these knives seamlessly slicie off the flesh with a single stroke. Usually, a chef would not have to slice back and forth like we see in a sawing motion. The knives fluently render neat and clean and neat cuts with their smaller surface area blades and do not just stick to the meat one chops. These knives are real helpful when you someone wants to use them to cut some clean brisket slices, or to cut ultra-thin meat slices such as in Carpaccio. Overall, these knives make cutting meat experience a perfect breeze.  

If someone is an expert with knife’s cutting technique, then by combining one’s expertise with the acute blade angle and sharpness of sujhihiki knife, it is wonderful experience one may have to get clean cuts on the flesh without causing any cellular damage to the protein. This is kind of invaluable in case of dishes where people like to eat raw fish since the clean cuts maintain the texture and the flavor of the fish. And such a finish can only be obtained with the Japanese style Sujihiki chef knives.

A number of craftsmen and manufacturers from across the world are involved in making sujhihiki knives. Though the blade profiles are largely the same offered by disparate manufacturers, yet there are some visible variations in the type of steel used in the knives. There is even a difference in terms of blade’s length and the type and design of knife’s handle. For example, some Sujihiki knives are made from stainless steel. Knife makers in other parts of the world like to handcraft this knife from carbon steel or Damascus steel. Material preferences for these knives normally differ from one manufacturer to another. Some incorporate Damascus steel and some prefer stainless steel slicers or other carbon steels for these types of knives.

Premium Damascus steel Sujihiki knives are magnificently patterned. They add a flashy look to kitchen cutlery. Some chefs opt for Damascus patterned steel because these knives are famed for their specific characteristics and style. That makes them express their individuality features and some ‘soul’ into their craft. Essentially, these beautifully handcrafted and pattered Japanese style chef knives are a bit expensive than the ordinary-looking stainless-steel knives. Different blade-smiths use patterned Damascus steel chef knives all around the world. In the markets one can easily find the beautiful Sujihiki knives made from patterned Damascus steel with beautiful-looking Australian wood handles in various designs and colors.

Prices for Sujihiki knives vary according to the choice of the manufacturer, the blade’s length and the type of material they use as well as the quality of the handles. Some knives have handles crafted from wood while others have handles made from  composite materials. The top quality sujihiki slicers may cost around $80 to $600 according to the varying elements we have just mentioned above. However, meat lovers may also find top quality patterned Damascus steel Sujihiki knives costing them around $360, but their quality is worth the price tag they bear.

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