Yoshikane SKD Nashiji Sujihiki 240mm Tagayasan

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and keeps the fibers of the protein you are cutting as intact as possible.

The Yoshikane forge was founded in 1919 in Sanjo, Niigata Prefecture. Today, Kazuomi Yamamoto-san of the 4th generation is in charge. He was trained by his uncle Tsuneo Yoshida (3rd generation) and is now established as one of the best blacksmiths in Japan, in addition to being recognized for his skills in blade sharpening. He would rival or surpass the best Sakai sharpeners. Many talented blacksmiths of Sanjo such as Nihei, Mazaki and Masashi, were trained at Yoshikane's forge. Yoshikane is also famous for his work of Shirogami #2, SKD and SLD.

"While many things change rapidly these days, there are ideas and beliefs that never change. Every day, I make sure that the meaning of these words is forged in the making of knife." - Kazuomi Yamamoto-san

SKD-12 steel is the Japanese equivalent of A2 steel and is a "high speed tool steel", this type of steel was popularized in the early 1900s. To obtain a high-speed tool steel, alloying elements such as chromium, tungsten, vanadium and molybdenum are combined with a high carbon steel. It can achieve very high hardness and outstanding wear resistance and is mainly used in factory tools for metal working. Yoshikane Forge was one of the first forges to incorporate this type of steel into the construction of Japanese knives and is now known for its SKD-12 and SLD (made from SKD-11 steel) blades. With a chromium content of about 5%, this steel is semi-oxidizable and requires minimal maintenance to avoid rusting.

By Yoshikane

Yoshikane SKD Nashiji Sujihiki 240mm Tagayasan

$560.00

Store availability

Montréal: Out of stock

Québec: Out of stock

*Transfer available between stores, contact us at

Description

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

Customer Reviews

Size

240mm

Overall length

396mm

Blade height

41mm

Handle to tip length

259mm

Thickness

3.0mm

Edge length

243mm

Weight

151 g

Handle length

137mm

Steel

SKD-12 with stainless steel cladding

Steel Type

Semi-stainless

Profile

Kazuomi Yamamoto

Usage

Slicing knife

Hand Orientation

Ambidextrous

Production

Sanjo/ Niigata

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INTRODUCTION

The Sujihiki, which translates to "flesh slicer" in Japanese, is a versatile knife that deserves a place in your collection. It is specifically designed for slicing boneless proteins. With its long, narrow, double-beveled blade, the Sujihiki effortlessly slices through fish and meat, minimizing friction and preserving the integrity of each ingredient.

MAIN USE AND CHARACTERISTICS

The Sujihiki knife is primarily used for slicing fish, meat, boneless meats, and tender vegetables. Its narrow blade allows for easy and precise slicing, making it particularly useful for raw fish dishes. The knife's design allows for very thin slices in a single motion, avoiding friction as each slice is smoothly cut. The Sujihiki knife is characterized by its double edge, making it suitable for both left- and right-handed users. It has a long, narrow blade with a pointed tip, typically 240 to 300 mm long and 30 to 40 mm high.

LIMITS OF USE

It is important to note that the Sujihiki is primarily a slicing knife and is not intended for heavy-duty tasks or general use. It excels at slicing and carving boneless meats and fish, rather than being a versatile chef's knife. It should not be used for cutting other ingredients or hard foods. Using the Sujihiki on foods other than meat or fish risks quickly dulling the blade, so it is best reserved for specialized slicing tasks to fully appreciate its unique qualities.

ORIGINS AND CONCLUSION

The origin of the Sujihiki knife dates back to Japan, where it is considered a Western version of the traditional Japanese Yanagiba knife. The Yanagiba has long been used in Japanese cuisine to slice boneless proteins, particularly in the preparation of sushi and sashimi. As Japanese cuisine spread worldwide, the need arose for a knife capable of meeting both Japanese and Western culinary techniques. Thus, the Sujihiki was born, combining the precision and sharpness of the Yanagiba with a design that appeals to Western chefs and cooks. Today, the Sujihiki knife is a testament to the fusion of culinary traditions and exemplifies adaptability and innovation in the world of kitchen cutlery. In conclusion, the Sujihiki knife is a versatile and essential tool for any kitchen. Its long, narrow, double-beveled blade effortlessly slices through boneless proteins, minimizing friction and preserving the freshness of each ingredient. While it has limitations in terms of heavy-duty tasks and general use, its specialized slicing capabilities make it a valuable addition to any kitchen's arsenal. Whether you're a professional chef or a home cook, the Sujihiki knife deserves a place in your kitchen for precise and delicate slicing tasks.

Description

Product notes

Maintenance tips

Guarantee

Customer Reviews

Yoshikane SKD Nashiji Sujihiki 240mm Tagayasan

Store availability

Description

Maintenance tips

Product notes

Guarantee

Customer Reviews