The result is a blade with a high rating on the Rockwell Hardness Scale (a good thing in a knife) that allows the knife to function well, hold a good edge and last through quite a few sharpening sessions over the course of its long life. The primary metal that we will find in the blades of sujihiki blades is a version of stainless steel that small amounts of other products like carbon and vanadium. The metal in the blade of a chef’s knife is very important to its performance and longevity. The handles of Japanese knives historically did not use a full-tang style as we see in Western countries, where the metal from the blade extends entirely to the base of the handle to create a sturdy and nearly indestructible handle, but there has been a shift in the sujihiki manufacturing by many companies to lean toward this Western approach to handles.Ī good example is the Yoshihiro INOX AUS-10 Stain-Resistant Steel Ice Hardened Sujihiki Slicer Chef Knife that incorporates a full-tang handle with an otherwise slender Japanese sujihiki blade. Sujihiki is a specific style of Japanese chef’s knife that means “muscle cutter” and comes with a rather long blade, as it is intended to be drawn through large pieces of meat in an attempt to slice or carve the cut. This allows the meat to maintain its delicate tenderness and appearance while also allowing easy work on the chef’s end as the knife will make easy work of the meats they are carving.
#Sashimi knife skin#
“In a home kitchen, it works wonders filleting fish - especially separating the fish skin from the flesh - and making thin slices of meat, such as turkey, ham or beef tenderloin.”ĭesigned to slice into raw meats like sashimi, the extremely sharp and thin blade of the sujihiki knife will easily pass through the delicate meat without damaging the structure of the meat at the point of the slice. “The blade is thinner and sharper than American slicing blades and is especially popular in Japan for slicing raw fish for sashimi and sushi preparations,” says Julie Chernoff, dining editor of Better, a lifestyle website and print magazine.
Specific to sujihiki knives is how thin they are. Like any good chef’s knife, the blade of a sujihiki knife will be made of high-quality metal and be designed to hold a very sharp edge over time. A Sujihiki knife is a type of chef’s knife that is widely used in Japanese cooking.
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