Sakai Kikumori Nihonko Sujihiki 270mm
R2,850.00
Sakai Kikumori
With a passionate devotion to knife-making and working with some of the most skilled Artisans in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
SK Carbon Steel:
SK Carbon Steel reacts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a blade of its hardness. It is easy to sharpen and has good edge retention. SK Carbon is still reactive and has to be cleaned and dried properly after use. Wipe the blade regularly on a damp towel when cutting high acidic food.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
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Sujihiki
Sujihiki Knife (筋引き出刃 – pronounced: Sujihiki Bōchō) literally translated from Japanese means ‘flesh slicer’. The name insinuates that it is perfect for slicing or carving meat which it was designed for initially. This is a composite between a Yanagiba and a Western-style carving knife.
The Sujihiki’s long, double bevelled blade allows for pull cutting in one clean motion using the blade from heel to tip. The length of the blade is perfect to cut up, carve or even butcher small to medium size animals or cuts of meat. The Sujihiki is also perfect for trimming sinew and fat from meat and filleting and skinning fish.
The Sujihiki has a relatively long and narrow blade with an acute edge angle with a narrow heel height. These components reduce the effort to cut through ingredients. For this reason, it is best to use a blade that is as long as your workspace will allow. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface.
Best for: Meat, Fish
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
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