Japanese Kitchen Knives Australia

The Sujihiki knife Australia is a Japanese knife commonly used for slicing raw or cooked meat, fish, and poultry. It is similar in shape to a Western-style carving knife, but with a thinner and sharper blade. The Sujihiki knife is traditionally made with a single bevel, meaning that the blade is sharpened on one side only, and is typically made from high-quality carbon steel. In Australia, there is growing interest in Japanese knives, including the Sujihiki knife. These knives are prized for their sharpness, precision, and beauty, and are often considered to be among the best knives in the world. They are used by professional chefs and home cooks alike, and are increasingly popular among food enthusiasts. One of the key differences between Japanese knives and Western knives is the blade angle. Japanese knives are typically sharpened at a steeper angle than Western knives, which results in a thinner, sharper edge. This allows for more precise cuts and better control. Top quality kn