The Sujihiki blade has a narrow width and short height which allows for less surface area and less friction when slicing through meat and fish.
Ideal for: Slicing. Useful on food types: Slicing fish fillets, sushi & sashimi, carving roasts such as top sirloin, tri-tip or poultry.
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The Sujihiki knife is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. This knife is also useful for such things as large pieces of meat from poultry. This blade is also characterized by double beveled edges.
Setsuko, Owner, Modern Japanese Restaurant, Seattle
I have used Sakai Takayuki knives for over 5 years and through all that time the blades are incredibly durable and comfortable to use. Repetitive cutting motions are easy and do not tire your hand out.