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Shun Blue/Stainless Sujihiki 230mm

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$199.00

Total Knife Length:

 

Blade Length Tip to Heel:

230mm / 9in

Blade Height:

33.2 mm

Blade Width at spine:


Total Weight:

Steel Type:

Blue / Stainless

Rockwell Hardness:

61

Handle Materials:

Grey Pakkawood

 

The Shun Blue Slicing Knife not only makes food look delicious by enabling you to cut thin, even slices. It can also make food taste better. With the Shun Blue Slicing Knife’s longer length, narrower blade, and Shun-sharp edge you can make long, even slices without tearing or sawing. This kind of clean cut keeps more of the meat juices and thus more of the flavor inside the meat, rather than pooling on the cutting board. The Shun Blue Slicing Knife’s nine -inch blade means you can cut slices with a single, long stroke. The narrow profile and razor-sharp Shun edge let the blade glide through the meat with less friction so each slice is perfect. Ideal for slicing a wide variety of meats, the knife can also be used to cut larger vegetables.

The Sujihiki is the western equivalent to the Yanagiba knife. Where as a traditional Yanagiba is a single bevel knife the sujihiki is double bevel. Having a double bevel offers some advantages over its single bevel counterpart. The double bevel edge is generally more simple to sharpen, less delicate, easier for some to make straight cuts and can be used by either a right or left handed users. They come in a wide range of sizes starting at 200mm all the way up to 350mm. Sujihiki knives are best used for slicing of raw or cooked proteins. Fabricate portions of boneless fish, beef or pork with ease due to the extra length. Slicing a roast will be short work with nice clean cuts because of the ability to slice through in a single draw stroke.