Japanese dishes rule over the hearts of many people around the world. Not only do they have excellent cuisine, but their knives are also commendable. Their blades are famous for their durability and sharpness among the chefs.
There are different Japanese knives, but one mainly talks about the mighty and sharp Sujihiki knives. These knives have a tremendous demand among chefs, and it is also a wonderful gift for someone who loves to cook.
You might be interested in knowing many details about these knives. Let’s get started without further ado.
What are Sujihiki Knives?
Sujihiki is a high-precision Japanese chef’s knife with a steeper angle than similar European knives, ideal for filleting fish, slicing or cutting meat or poultry. Sujihiki is identical to the Western-style Yanagiba with its doubly blunted blade, which is easy to use with the Western way of slicing tendons and meat.
Some chefs consider the Sujihiki knife the western equivalent of the traditional Japanese Yanagiba kitchen knife. In Japanese, Sujihiki translates as a meat slicer, which is a very accurate description of the specific purpose of this knife in the kitchen.
The Japanese have been using these knives for ages now and use their traditional knife-making techniques for making each piece. Of course, with the increase in demand, many more giant factories are producing Sujihiki knives with the same quality as traditional knives.
Furthermore, Japanese steel is generally more complex and can hold the blade longer than the steel used by knife manufacturers in other countries. Japanese knives are very durable, which means that the edges can be thinner and sharper than Western knives.
The blades of Japanese knives are straighter than Western knives, so the normal rotating motion you might use for a chef’s knife will not work well for a sujihiki.
How Often Would You Need to Sharpen a Sujihiki Knife?
Many people note that chefs often sharpen their knives with steel before cutting in some kitchens because their blades dull so quickly. Everyone knows that sharpening steel is a standard tool often used to update or level the edge of knives in many countries.
However, they are not suitable for Japanese knives because they are noticeably harder. As mentioned above, most Japanese knife manufacturers take extreme steps to create knives that provide a high hardness and excellent cutting performance.
Now talking about sharpening the Sujihiki knife, you will have to determine it according to your use. How often you need to sharpen a knife will depend on how often you use it. However, you can be confident that you won’t have to point it regularly to other standard blades in your kitchen.
Why are Sujihiki Knives Famous?
Sujihiki knives are admired for their ease of use with boneless fish, turkey, chicken or other non-veg items. Unlike many Japanese kitchen knives, Sujihiki is made from a single piece of ice-hardened steel. Hence, it is more durable than you can think of and sharper than other knives out there. As a result, its durability is plausible.
Sujihiki is an excellent knife for cutting, trimming and slaughtering meat and fish. It does its job with utmost excellence and precision. If you plan to buy a Sujihiki knife, go for it, you won’t regret it!
