Sujihiki knives

Sujihiki is a knife specialized in slicing and portioning meat. The length of the blade usually varies between 21 and 30centimeters. The most frequently chosen lengths are 24, 27 and 30 centimeters. It is narrower than the gyuto, so that the resistance caused by the product sticking to the knife amphibians is lower. It differs from Yanagiba mainly in the double-sided cut, which is more popular in our longitudes, and it is lighter. This does not mean that Sujihiki as a slicing knife is better than yanagiba. One-sided knife due to its design will be much better in slicing.

However, it requires getting used to the self-twisting left side when slicing the product and other sharpening techniques. Due to its length, Sujihiki is a knife that is a bit more difficult to make. A knife of this size heats up unevenly and cools down during use. Can curve during grinding depending on the stresses in the material. Sujihiki comes in the construction of san-mai and honyaki. There are rare examples, the length of the blade can reach 50 cm and more, often then it is given a shape resembling a sword - Sakimaru.