There is no dearth of categories when it comes to kitchen Sujihiki Knife. Originating from different regions with varying histories, you will find that this culinary tool holds plenty of importance in our lives. Sujihiki
There is no dearth of categories when it comes to kitchen Sujihiki Knife. Originating from different regions with varying histories, you will find that this culinary tool holds plenty of importance in our lives.
Sujihiki is one knife form that you can find in Asian households easily. Translating to a ‘fresh slicer,’ this doubly bevelled knife is cut through boneless protein.
As of 2018, the global kitchen knives market is valued at 1.17 billion USD. There are different knife versions available in the market.
But here’s what you should know if you’re planning to buy Sujihiki knife.
Design
Sujihiki is a doubly bevelled knife comparatively shorter than its alternatives. As a result, you feel more control while slicing through any meat. Here, you can get minimum width or paper-thin slices with just one stroke itself.
The knife lets you cut through anything with butter-like smoothness with an extremely sharp edge and a narrow blade.
Application
Sujihiki is a versatile tool that you can use for all domestic and professional uses. Whether you want to chop vegetables or slice through meat, you can quickly achieve that with this knife.
It is used for skin fishes to prevent the loss of freshness of each ingredient. It is crucial for regions like Japan, where fish is consumed raw.
Specifications
When you buy a Sujihiki knife, you’ll notice that both right-and left-handed people can use it without any issues. It is because of the two-bevel feature that makes it usable from any side.
The blade length for this tool is around 210 mm to 360 mm. Most commonly, you are likely to find 240mm, 270mm and 300mm sizes in particular. The knife’s spine would be around 2 to 3 mm in width.
Special-Purpose Tool
Unlike most knives, you cannot categorise Sujihiki as a daily routine knife. You also cannot interchangeably use it with other types of blades to chop vegetables or perform other tasks in the kitchen. This tool is specially meant for carving or slicing fish or boneless meat.
What to Keep in Mind
Sujihiki knife provides you with the best cutting technology combined with an ideal sharp edge and an acute angle. Using the blade for performing other kitchen tasks can leave it blunt. Therefore, buy a Sujihiki knife only if you prepare to cook some Asian cuisine soon.
Difference between Sujihiki and Yanigiba
While newbies and professionals can wield Sujihiki, Yanagiba is an extremely sharp tool that requires precision to operate.
Unlike Sujihiki, Yanagiba is not a double-sided blade. Here, you will be required to select the tool based on your left-hand or right-hand dexterity.
Conclusion
You can buy a Sujihiki knife if you need a doubly bevelled blade to slice through boneless meat.
Knives are considered a chef’s essential arsenal and are as good as the person using them. Based on your experience in your kitchen, you can quickly determine how having the right blade for each task can speed up your cooking process.