![]() ![]() What is the difference between Sujihiki & Yanagiba slicers? It’s perfect for a variety of proteins, including fish, poultry, top sirloin, and more. Choose from a range of knife styles, including Yanagiba, Gyuto, Sanotku, Deba, Nakiri, and more to add to your collection.Īnywhere between 9.4 to 11.8 inches long, a Sujihiki kitchen knife is an essential tool for anyone serious about their slicing performance. The Sujihiki, inspired by Western-style carving knives, is an excellent example of that.Įxplore the work of venerated knifemakers from across Japan, including Kaneshige Hamono, Sawakazuma, Misuzu Hamono, as well as that of Sakai Takayuki, our family brand. However, Japanese craftsmanship is also characterized by its ability to adapt and enhance the best of international influences to create a peerless product. ![]() Bladesmiths train for decades to master the skills that their predecessors excelled at centuries ago. Traditional knifemaking is a treasured art in Japanese culture. Explore Quality Japanese Craftsmanship at Hasu-Seizo As a beautifully designed, versatile blade, it makes an excellent, useful addition to any home cook enthusiast’s or professional chef’s knife set. Today, you’re likely to find a Sujihiki knife in many professional kitchens. Indeed, it is perfect for slicing through brisket and other similar cuts of meat. ![]() The Sujihiki is the Japanese answer to a Western-style carving knife. In Japanese, Sujihiki translates to “muscle cutter.” It likely originated in Japan during the Meiji era (1868-1912), along with a number of other knife designs. ![]()
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