Sakai Takayuki Inox - Sujihiki (Slicer) Knife with Color PC Handle 270mm
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: Sujihili Slicer Knife
Steel Type: Inox steel
Blade Type: Double-edged Blade
Blade Length: 270mm
Handle Material: Special Plastic handle. The handle is made of a plastic resin that is heat-resistant to 170℃ and contains an antibacterial agent to withstand the heat of high-temperature washing or drying machines.
Hardness: HRC 58
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.