I know most of you are not the infomercial type looking for gimmicks, and the bulk of you are very particular with your tools and how you utilize them. So I have broken down the specifics of a sujihiki into every possible detail to make it worthy of your knife rack, which already has purpose-specific knives like your bread knife and filleting knife. Ease of use: the sujihiki is a double beveled blade that allows for ambidextrous and ease of use, unlike the yanagiba’s single bevel design, which requires more skill to wield proficiently.A variant used by sushi chefs: the sujihiki is a variant of the yanagiba, a knife you will see almost all sushi chefs using for cutting fish (sashimi) to makizushi (rolls).Japanese design with a Western influence: the sujihiki is a distinctively Japanese design with a long and thin blade that creates less friction on the blade when slicing (less need for a Granton edge like on taller knife heights).Japanese steels: the use of high-quality proprietary Japanese steels intended for slicing (holds a super-sharp edge longer).If you already own a Ginsu knife, you are probably questioning what makes a sujihiki the ultimate all-purpose slicing knife, well here you go
The kitchen knives made in the Echizen are called Echizen Uchi Hamono, and the art of making Japanese kitchen knives has a history of about 700 years. Yu Kurosaki R2(SG2) is from “Echizen,” the historical area in Fukui prefecture which includes Takefu city, one of the Japanese knife capitals.
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