Sakai Takayuki Grand Chef -Sujihiki 210mm/240mm/270mm

Yanagiba/ Sujihiki

The most popular knife for cutting fish and also called shobu-bocho (sashimi knife). It is used to highlight different textures of fish in the techniques hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for instance salmon). Kensaki or kiritsuke tip yanagiba have an angled tip and are generally heavier and less sloping. General size is 210 mm to 330 mm.

Knife Type: Sujihiki Slicer Knife

Steel Type: Uddeholm Swedish Stain-resistant steel

Blade Type: Double Edged Blade

Blade Length: 210mm, 240mm, 270mm

Hardness: HRC 60

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
• Hand wash with warm water and towel dry. NO DISHWASHER
• Use a sharpening stone to maintain the sharpness of the blade.