Characteristics | Japanese Sujibiki Knives | Japanese Knife Manufacturer TERUYASU FUJIWARA

Sujibiki knives are knives for cooking meat.

Double-edged knives are generally classified as Western knives, but Sujibiki knives are also a type of Western knives.

A typical Western knife is a Gyuto knives, but the Sujibiki knives are similar in shape to this Gyuto knives.

The difference is that the blade length is 21 cm ~, which is longer than that of a Gyuto knives, and the blade width is narrower.

It is used to cut the streaks of meat lumps.

Cleaning the meat while cutting the lines is called meat polishing, and this knife is used in such situations. Cutting chunks of meat may seem like a rough task, but it actually requires detailed work. Therefore, the width is narrow, the blade is thin, and the streak is more effective for small turns, and it is suitable for such work.

Since it is double-edged, it can handle more ingredients than Sashimi knife.

Instead of cooking sashimi with a Sashimi knife, you can also use a Sujibiki knife.