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and making garnish
The blade's thickness and weight can help to cut off fish heads without damaging the blade
Sie bieten ein ausgezeichnetes Schneidgefühl
die das Schneiden/Schärfen übernehmen
das als eingetragenes Markenzeichen nur in der Nagao Kanekoma-Fabrik in der Stadt Miki in der Präfektur Hyogo
Sujihiki AUS-10 Tsuchime Damast Yaki Urushi Griff 240mm Griff:Japanisch and making garnishSujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. With a Sujihiki, clean slices of brisket or ultra thin will
US$ 2349.50
US$ 1649.50
US$ 10.90
US$ 25.09
