Why A Sujihiki Knife Deserves A Place In Your Kitchen

A Sujihiki knife in Australia is a versatile, beautiful implement. The knife has a double-edged feature. This makes it an all-purpose slicer. You can use this knife domestically and professionally. It is used mainly for skinning and filleting fish, slicing boneless meat, and so on. You can also use it to cut vegetables.

The knife has a narrow blade that slices through fish and meat smoothly. This preserves the integrity of each ingredient. This is very important for meals that involve eating raw fish. The knife profile of this knife allows the user to cut thin slices in a single draw. This prevents drag as every slice of the knife falls away once sliced.

Applications and design specifications

The Sujihiki knife has a bevel on both sides of the edges. This feature makes it suitable for both right-handed and left-handed people. It has a spine that ends in a pointed tip. The blade of the knife is usually 210 to 360mm long. It has an acceptable spine width and the ones with a shorter blade are believed to be easier to control and use than those with longer blades. Shorter blades cut through meat with less reduced friction.

This special knife is a slicer. It is a long and narrow knife and whilst it works perfectly on boneless meat, it isn’t suited for bony meat. It is best as a slicer instead of a heavy-duty knife.

The Sujihiki knife Australia isn’t an all-purpose knife. This means it won’t be the primary blade in your kitchen. You should use it as a specialised slicer. Use it when you want to carve and slice boneless meat and fish. These knives are narrower and don’t offer sufficient flats to let you lift your dice into your bowl.