Sujihiki Cutting Techniques

Posted by Ramon Elzinga on

The Sujihiki is a slender, long bladed slicing knife well-suited to sashimi and cured fish, but also fantastic as a carving knife on Turkey and Lamb. The name translates to 'muscle cutter', which signifies its purpose. With an angular 'Tanto' tip and 27cm cutting length, it glides through any protein with finesse and precision.

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Japanese - Sujihiki Know How