-18%
Tsutomu Kajiwara Sumi Sujihiki (sashimi/fish knife), 240 mmTsutomu Kajiwara Sumi Sujihiki,
This Japanese Sashimimes has a core of Japanese Aogami # 2 "Blue paper" non-stainless carbon steel with a very nice damascus pattern. The blade is sharpened on both sides. This knife is completely…€ 219,00 € 179,00-20%
Brieto-PRO M1212 Sujihiki (Fish / carving knife) 270 mmBrieto-PRO M1212 Sujihiki,
Double-sided sharpened blade made of stainless Japanese Mo-V steel with dents in the blade to prevent sticking. The handle is made of hollow 18-8 stainless steel and this makes the knife resistant to…€ 249,00 € 199,00-9%
MAC Professional MKS 105 - 250 mm slicer (carving knife)MAC Professional MKS 105 - 250 mm,
Professional carving knife
Extremely sharp and well-balanced
Steel type: Stainless MAC steel (Japanese AUS8 steel)
Hardness: 59 (Rockwell C)
Handle: Black Pakka wood (pressed and laminated birch…€ 219,00 € 199,00-20%
Tsutomu Kajiwara Sumi Sujihiki (sashimi/ fish knife), 270 mmTsutomu Kajiwara Sumi Sujihiki,
This Japanese Sashimimes has a core of Japanese Aogami # 2 "Blue paper" non-stainless carbon steel with a very nice damask pattern. The blade is sharpened on both sides. This knife is completely…€ 249,00 € 199,00-18%
Tsunehisa Shāpu VG-10 Tsuchime damascus Sujihiki 240 mm (Sashimi knife/slicer)Tsunehisa Shāpu シャープ VG-10 Sujihiki, Japanese traditional handle,
Double-sided sharpened and laminated (Sanmai) blade made of stainless steel with a core of Japanese VG-10 steel. The blade is extremely thin and manually…€ 279,00 € 229,00
MCUSTA Zanmai Hybrid HZ2-3011v Sujihiki (fish knife), 270 mmMCUSTA Zanmai Hybrid Sujihiki (vismes),
The blade is sharpened on both sides and is made of stainless VG10 steel. The blade is extremely thin, manually sharpened and it has no thickenings which makes sharpening very easy. This…€ 295,00
Meat / fish knives (carving knives)
A carving knife is traditionally used to cut (tranch) roasted meat. A meat fork is also used for this. In Japan these knives are mainly used to cut raw fish. The blade is somewhat thinner and narrower than a chef's knife for cutting more accurately. The blade length is between 180 and 300 mm. The Japanese meat knives are called Sujihiki (or Sujibiki) and are generally longer than western meat knives. Sujihiki knives are double-sided and are similar in functionality to traditional Yanagiba knives, although Yanagiba knives are thicker.
The knives below are sorted by price.
