As a former Chef, part of my responsibility was to breakdown higher end fish,( i.e. Tuna, Salmon, Basslets) every morning. During my 10 years of working in the kitchen I have broken down well over thousands of fish. My knife used to fabricate the fish was always a Yanagiba. Yanagibas have an asymmetric grind, where one side is like a chisel, and the other side is hollowed it. The purpose of this was that the hollow side would not drag on the flesh, keeping it intact and perfect while being cut.
This Sujihiki is double bevel but with a twist.... a deep compound grind on both sides. One could say, and in my current experience, that this performs better as both sides have been hollowed out so not only does it not damage the flesh, but the cut is seamless.
Whether you are a fishmonger, BBQ enthusiast, or just someone who loves that
"one slice cut..." this Sujihiki will do all thats needed.
The backside as three engraved Koi fish adding that signature touch of a Majime Suji.
- Steel Type: 126c2 Stainless Steel, Cryogenically Treated
- Blade Dimensions: 12” long x 1.75” wide
- Grind Type: Convex and Compound
- Handle :African Blackwood, White Marble Gemstone, Copper Bolster