There are several Sujihiki knife uses, so it is important to look at some of the uses and answer some of the frequently asked questions about this type of knife. The Sujihiki kitchen knife is a western-style Japanese knife that is used for slicing boneless meat. It is a long and narrow slicing knife. It is a double-bevel knife with a short height that enables it to effortlessly slice through meat and fish with as little friction as possible. The design of the knife enables it to cut super-thin slices from just a single stroke of the knife. Some chefs regard it as a western-style equivalent of a traditional Japanese kitchen knife known as the Yanagiba. Here are some frequently asked questions about the Sujihiki kitchen knife.
What is the Sujihiki kitchen knife?
The Sujihiki kitchen knife translates into a flesh slicer in Japanese and this is a precise description of the specific purpose that the knife is put into in the kitchen. The Sujihiki kitchen knife is long and has a short height. It is also a double-bevelled knife, qualities that make it best for carving and slicing different kinds of boneless meat such as roasts, raw meats, turkey and various kinds of meats.
The knife has an extended blade length that is central to this function. The Sujihiki kitchen knife has a long blade that enables you to slice through boneless meats with a single stroke. This means that you do not have to do a cumbersome job of back-and-forth sawing motion that most people are more familiar with when it comes to slicing meat.
The Sujihiki knife is not as tall as the Deba or the Bunka knife. The short height of the Sujihiki kitchen knife gives it a small surface area that helps prevent the blade of the knife from sticking to the meat you are cutting. This design makes the Sujihiki kitchen knife ideal for making clean cuts. You can also put the knife into other slicing works that require ultra-thin slices such as the carpaccio. Sujihiki knife can also be used for slicing foods such as cucumbers or smoked salmons.
Where does the Sujihiki kitchen knife fit in your kitchen?
If you have a Sujihiki kitchen knife then you can use it as a carving and slicing knife that you will use on boneless fish or meat. The Sujihiki kitchen knife is a double-edge slicer and has a narrow and long blade that slices through meat in just one stroke. If your kitchen knife collection doesn’t have a slicer, you can fill that in with the Sujihiki knife.
How long is a Sujihiki knife?
A Sujihiki knife Australia is a long knife with a very narrow blade. The blade of the Sujihiki knife varies from 210mm to 360mm in length. The most common blade lengths for Sujihiki knives are 300mm, 270mm and 240 mm. Most people are comfortable with the 270mm and 240mm blade lengths.
