What is a Sujihiki Knife? How to Choose a Specialized Knife to Enhance Your Meat Dishes

A sujihiki knife that dramatically changes the finished product of meat dishes.

Sujihiki knives are often confused with Gyuto knives, but in fact their functions and shapes are completely different.

In this article, we will thoroughly explain everything about the appeal of sujihiki knives, the clear differences between them and Gyuto knives, and how to choose the one that is best for you.

What is a sujihiki knife?

A sujihiki knife is a long, thin, specialized knife used to remove tendons and fat from large pieces of meat and neatly slice roast beef and other meats .

The name comes from the act of "pulling through" the "grain" of meat. The blade is long, at over 240mm , and most are double-edged , making them suitable for either the dominant or dominant hand. Recommended for those who often BBQ or cook large chunks of meat, or for those looking for a specialized knife that complements their Gyuto knife.

What kind of meat dishes are best served with a sujihiki knife?

A sujihiki knife is particularly useful for the following meat dishes:

• Slices of roast beef or roast pork
  
• Cutting tendons and removing fat from steak blocks
  
• Make the thickness of the chicken thighs uniform (folding the door)
  
• Peeling the skin off pork tenderloin or chicken breast
  
• Sliced ​​prosciutto or salami

Strengths and weaknesses of the sujihiki knife

The sujihiki knife is particularly well-suited for slicing large chunks of meat, such as roast beef or a block of meat. By cutting with the long blade in one stroke, you can maximize the flavor of the ingredients without destroying their cells.

On the other hand, because the blade is thin and narrow, it is not good for chopping hard vegetables like pumpkin or cutting meat with bones, as there is a risk of chipping the blade . It is not an all-purpose knife, but a specialized knife specialized for slicing.

The difference between a sujihiki knife and a gyuto knife

Among Western knives, the one most often compared to the sujihiki knife is the gyuto knife. Both are used to cut meat, but their purpose and shape are very different.

Muscle cutting knife

For people like this, we recommend a sujihiki knife!

• For those whose cooking purposes are limited to roast beef or slicing a block of meat.
  
• For those who want to improve the precision of delicate preparations such as cutting the tendons of steak meat and removing fat.
  
• For those who want a knife specialized for butchering large chunks of meat at BBQs or camping.
  
• For those who find it difficult to cut with a chef's knife that has a wide blade (high friction resistance) and prefer a slim blade for smooth cutting.
  
• For those who prioritize the beauty of the finished product and expertise of meat dishes over cooking efficiency (chef's knife).

Gyuto

For people like this, we recommend a Gyuto knife!

• I'm looking for my "first knife" (I don't have my main knife yet).
  
• I want to be able to eat meat, vegetables, and fish all in one.
  
• I want to be able to prepare vegetables at a good pace, such as chopping and julienne.
  
• Taking advantage of the width of the blade, I want to place the chopped ingredients on the blade and quickly transfer them to the pot.
  
• Rather than specializing in slicing, I want something that is versatile enough to improve my everyday cooking skills.

The difference between a sujihiki knife and a yanagiba knife

Among knives specialized for slicing, the Western "sujihiki" knife and the Japanese "yanagiba" knife have very similar shapes. However, due to the differences in the blade structure and the food culture in which they were born and raised, the tasks they excel at are clearly different.

Muscle cutting knife

For people like this, we recommend a sujihiki knife!

• For those who want to cut a chunk of meat (roast beef or a block of meat) rather than raw fish.
  
• For those who want a double-edged Western knife that can be used regardless of dominant hand, rather than a single-edged Japanese knife that requires a dominant hand.
  
• For those who are looking for the power and smoothness to smoothly cut through fat and tough tendons in meat, rather than the ability to beautifully cut fish flesh (yanagiba).
  
• For those who prefer dynamic uses such as cutting up large pieces of meat at BBQs or camping, rather than delicate cooking of Japanese cuisine.
  
• For those who want to slice roast beef beautifully without losing its juices, rather than focusing on the texture of sashimi (yanagiba).

Yanagiba knife

For people like this, we recommend a yanagiba knife!

• I want to cut the sashimi I bought at the supermarket into beautiful, sharp pieces like the ones you get in the store.
  
• We want to be extremely particular about the mouthfeel and texture of the sashimi.
  
• My hobby is fishing, and I want to prepare the fish I catch myself and prepare them as sashimi in the best possible condition.
  
• I am not satisfied with the double-edged blade of a sujihiki knife and would like to experience the overwhelming sharpness of a Japanese knife (single-edged).
  
• I would like to try my hand at the technique of cutting ingredients as thinly as possible, such as making pufferfish sashimi (tessa) and thinly slicing cucumber.
  
• I would like to delve deeper into the world of delicate techniques and tools used in Japanese cuisine, including maintenance (sharpening).

How to choose a sujihiki knife

If you're having trouble choosing a sujihiki knife, simply check how the following questions apply to you and you'll find the one that's best for you.

Step 1: Are you good at maintenance? (Decide on the material)

If you don't like tedious maintenance and want something easy to use, choose a stainless steel knife. It's rust-resistant and requires no special care, making it the perfect first sujihiki knife for home use.

□ For the best sharpness, you can take good care of it → Made of "steel" It boasts incredible sharpness and is a favorite among professionals, but it is also prone to rust, so it requires careful care, such as wiping it down and drying it immediately after use.

Step 2: What size of meat do you usually cut? (Decide the length)

□ If you are using a knife that is easy to handle at home and mainly cut chicken or other block meat, choose a 240mm blade length . It is easy to handle and store, making it the most balanced size for a home kitchen.

□ If you want to cut large roast beef or chunks of meat smoothly → Blade length "270mm" Choose this length. It is suitable for more serious cooking. By taking advantage of the blade's length, you can slice beautifully in one go. This size is also popular among professionals.

Step 3: What is most important to you? (Decide on the pattern)

□ The fit when gripping it and its design → The wooden handle fits comfortably in your hand and has an appealing warm design.

□ Easy to clean and hygienic → The "stainless steel one-piece" handle blade and handle have no seams, so dirt does not accumulate easily, making it easy to clean and very hygienic.

□ Balance between practicality and price → "Made of resin" Handle This is a practical handle that is durable and highly water-resistant, and is used by many manufacturers.

Frequently Asked Questions (FAQ)

Q. Can a sujihiki knife be used as an all-purpose knife?

A. No, it cannot be used as an all-purpose knife.

A sujihiki knife is a specialized knife that is specialized for slicing meat and cutting through the sinews. Because the blade is thin and narrow, it is not good for chopping vegetables or cutting hard foods. If you are looking for a knife that can be used for anything at home, we strongly recommend choosing a gyuto knife or a santoku knife.

Q. Can I cut vegetables with a sujihiki knife?

A. It is possible to cut it, but to be honest, I don't really recommend it.

Because the blade of a sujihiki knife is very narrow, it is not suitable for cutting large vegetables like shredding cabbage, or for transferring cut ingredients onto the blade to a pot. It is good for thinly slicing tomatoes, but if you are cooking vegetables in general, it is better to leave it to the all-purpose Santoku knife or Gyuto knife. It is best to think of a sujihiki knife as a "meat specialist."

Q. Can I use it to cut sashimi?

A. It is possible to use a substitute, but it will not have the sharpness of a real sashimi knife.

The reason for this lies in the difference in blade structure. While a sujihiki knife is "double-edged" and sharpened from both sides, an authentic Japanese sashimi knife (yanagiba knife) has a special " single -edged " structure designed to make it easier for ingredients to separate from the blade. This single-edged structure makes it possible to create beautiful, sharp cuts without crushing the fibers of the fish flesh. If you're just enjoying sashimi at home occasionally, a sujihiki knife will cut cleanly enough, but if you're looking for the best flavor, we recommend a dedicated yanagiba knife.

Q. If you were to buy just one knife for your home, which would be better: a chef's knife or a sujihiki knife?

A. I definitely recommend a Gyuto knife.

If you're looking for your first knife for home use, then the Gyuto knife is the one to choose. A Gyuto knife is an extremely versatile knife that can be used for a wide range of ingredients, including meat, vegetables, and fish, and with just one you can handle most of your daily cooking. On the other hand, a Sujihiki knife is a specialized knife that is specialized for the specific task of slicing meat. The ideal step is to start with a main Gyuto or Santoku knife, and then, once you start to enjoy cooking more and want to be particular about the finished meat, purchase a Sujihiki knife as your second or third knife.

Q. Can I wash a sujihiki knife in the dishwasher?

A. Generally, we don't recommend it. The high temperatures and strong water currents of the dishwasher can cause the blade to chip, especially on wooden handles. There's also the risk of the blade chipping when it hits other dishes. Steel knives are especially forbidden, as they will rust in an instant. If you prioritize ease of cleaning, choose a model with an integrated stainless steel construction, and even then, hand-washing is the best way to extend the life of your knives.

Q. Are there any left-handed sujihiki knives?

A. Most sujihiki knives are "double-edged," so left-handed people can use them as is. The sashimi knives (yanagiba knives) compared in this article are generally "single-edged" knives made for right-handed people. However, sujihiki knives are "double-edged" and symmetrical, so they can cut straight regardless of whether you're right-handed or left-handed. However, in rare cases, the handle shape may be designed exclusively for right-handed people, so if you're worried, it's best to check whether the knife is clearly labeled "symmetrical handle" or "left-handed" before purchasing.

Summary: With just one sujihiki knife, your meat dishes will be dramatically improved.

In this article, we have explained in detail the characteristics of sujihiki knives, how they differ from other knives, how to choose one, and the dishes they can be used for.

The sujihiki knife is not an all-purpose knife , but it is a specialist that performs better than any other knife when it comes to "enjoying meat at its best." Its long, sharp blade does not let the juices that make up the flavor of the meat escape, and allows you to create beautiful cross-sections like those served in restaurants.

For home use, we recommend stainless steel and a length of 240mm .

By simply changing your knife, your everyday steaks, fried chicken, and even roast beef for special occasions can taste so much better. Find the perfect sujihiki knife for you and experience the thrill of professional-level sharpness in your own kitchen.