The sujihiki is a Japanese kitchen knife designed specifically for slicing boneless meats and fish. It is named after the term “suji,” which means “meat,” and “hiki,” which means “slice.” As such, the sujihiki translates to “flesh slicer”.

Here are the key characteristics and uses of a sujihiki:

• Design: The sujihiki has a long, thin blade with a double bevel on both sides, allowing it to be used by both left-handed and right-handed individuals. The blade length typically ranges from 210mm to 360mm, and the spine width is around 2-3mm. Shorter blades are considered easier to handle and reduce friction during slicing.
• Functionality: It is primarily used for slicing and filleting fish, as well as cutting boneless meats. The double-beveled design allows for precise slicing with minimal friction, making it ideal for preparing foods like sashimi and sushi, where the integrity of the ingredients’ freshness must be preserved.
• Appearance: Sujihiki knives often have a rustic look due to their carbon steel construction and patina development. Some models feature decorative finishes like Damascus cladding, hammered tsuchime finish, or a rough kurouchi look, which can enhance food release properties.
• Material: Sujihiki knives are typically made from high-carbon steels, which are extremely sharp and retain their edge for a long time. These knives are usually hand-finished by skilled craftspeople, resulting in a high-quality product..
• Variety: There are different types of sujihiki knives available, including options with stainless steel handles and those with traditional Japanese “wa” style handles. The choice between stainless steel and carbon steel depends on personal preference and intended use, with stainless being more resistant to corrosion.
• Usage: While the sujihiki is excellent for slicing and carving boneless meats, it is not recommended for cutting through bones or hard food items, as it may result in a dull blade. It is also not the best choice for general-purpose kitchen tasks like chopping or pushing cuts, as it lacks sufficient flats and feels awkward in these motions.

In summary, the sujihiki is a specialized slicing knife best suited for boneless meats and fish, with a design that facilitates precise and efficient cutting. It is a versatile tool that can be used both domestically and professionally, and its presence in a kitchen adds a touch of elegance and functionality to the culinary experience.

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