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Premium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home Cooking
Premium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home CookingPremium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home CookingPremium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home CookingPremium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home CookingPremium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home CookingPremium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home CookingPremium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home CookingPremium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home Cooking

Premium AUS-10 Steel Sujihiki Knife 240mm - Nashiji Damascus Pattern with Yaki Urushi Handle - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & Home Cooking

$155.1 $282 -45%

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DESCRIPTION

Sujihiki 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 become a breeze to execute.

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