KOBO Seattle | since 1995
$ 250.00
**Please note: this item requires a signature upon delivery
The Sujihiki is a slicing knife, perfect for meat.
The Sujihiki blade is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. A “sujibiki bōchō” is a Western-style knife with a slender, long blade designed specifically for trimming sinews and excess fat from large cuts of meat, as well as for slicing foods like roast beef and ham into thin pieces. Although it resembles a sashimi knife (yanagiba), it is made to cut smoothly along the grain of the meat. Its sharp edge and low resistance against ingredients make it a favorite among professional chefs. This blade is also characterized by double beveled edges.
This Japanese style series is resistant to rust. The blade has a hammer eye pattern full and is a fascinating knife that features a beautiful ripple that can be used widely from home to professional. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Ideal for: Slicing
Blade Width: 37 mm
Blade Thickness: 2 mm
Handle Length: 134 mm
Handle Thickness: 25 mm