The Sujihiki is a long carving knife perfect to cut extra thin slices of meat and poultry. It also shines when comes the time to remove skin from a fish. Its extensive reach allows for a single slicing motion from heel to tip that leaves no uneven marks. The narrow blade reduces friction and eases handling. The Sujihiki is a speciality knife that will see quite a bit of use in western kitchens.
The city of Seki (Sakai), Japan, is known for being the Japanese capital of swords and cutlery for over 600 years. The city contains the accumulated knowledge of generations of blacksmiths who perfected the art and science of samurai swords. Today, the master craftsmen (some octogenarians) still apply and pass on their expertise even though the warlords have now long been replaced by culinary chefs as main customers. Sakai Takayuki Aoki Hamono Seisakusho is one of the most famous and renowned manufacturers of Seki, which hires several generations of blacksmiths and apprentices. The company offers a large variety of kitchen knives, for both professional chefs and home cook. We have made our selection by keeping in mind that we want to offer you good value for your money as well as the best knives for your needs. Indeed, some of these knives sells for a few thousands of dollars. If you work in a food related trade (sushi chef, butcher, fishmonger, etc..) and you are looking for a special Japanese knife shape, please feel free to contact us. Since we import these knives directly from where they are created, we will be happy to place a special order for you.
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