What does Sujihiki mean?
Flesh Slicer
A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. Like most knives sold in North America, they’re sharpened with a 50/50 grind, meaning they have the same beveling on both the left and right faces. A Sujihiki is excellent at cutting thin, straight slices of meat and fish.
What is a Bunka knife?
It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture”. This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it’s a cross between the nakiri and a gyuto, just a little more badass looking.
What is a Yanagiba knife used for?
Used primarily to slice through raw sushi, the Yanagiba knife is the perfect knife for sashimi and nagiri sushi.
How long is a Sujihiki?
The Sujihiki is a long knife with a narrow blade. Their blade lengths vary from 210mm to 360mm. The most common blade lengths for these slicers are the 240mm, 270mm, and the 300mm. Most people will be comfortable with the 240mm and 270mm blade lengths.
What do you use Sujihiki for?
Lightweight and with a mid-range flex to the blade, the sujihiki is ideal for trimming proteins or slicing boneless cuts of meat, fish, game, and poultry.
What is a Sujihiki knife used for?
The sujihiki is intended for slicing boneless protein. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife.
What is the difference between nakiri and Usuba?
The literal translation of usuba is thin blade – ‘usui’ is the Japanese for thin and ‘ba’ is derived from ‘ha’, as in hamono, which means blade or edge tool. Whereas a nakiri is invariably a double-bevel knife, the usuba is (almost always) a kataha or single bevel blade.
What is the difference between a Kiritsuke and a Bunka?
They tend to be flatter than a santoku, but that is not a rule. A santoku can be extremely flat and a bunka can be curvey. A true kiritsuke is a single bevel knife with minimal heel height that serves as a hybrid between a yanagiba and an usuba, so an awful general purpose knife for a Western kitchen.
What is a Honesuki knife used for?
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
What is the length of Sujihiki?
What is a Sujihiki slicer?
Sujihikis. Sujihikis can be seen in one of two ways: first, as analogues to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel yanagiba famously used for preparing sushi. Sujihikis commonly range from 240mm to 300mm though there are both shorter and longer examples than this range.
How long can sujihikis be?
Sujihikis commonly range from 240mm to 300mm though there are both shorter and longer examples than this range. Typically more length is preferred because it ensures that slices can be completed without resorting to sawing through the protein which can diminish the quality of the final product.
Should I buy a Yanagiba or double bevel Sujihiki?
While the double bevel sujihiki is ideal for most western applications, users who intend to use the knife exclusively for raw fish and who desire the most traditional sushi experience should consider whether a yanagiba is for them. Mark is great at answering questions for knife nuts of all levels. His service is second to none.