Sujihikis. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Gyuto literally means beef sword and was initially used for cutting meat in Japan. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and 300mm sizes being particularly popular. Many Japanese sujihiki knives are honed incredibly sharp. The Nakiri was made by Nakaya Heiji) Last edited: Sep 11, 2010. Gyuto or a chef's knife can be purchased in single or double bevel version. Sujihiki (筋引): (muscle cutter) These are long knives used to cut meat, often in the form of a draw cut. 5. Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. Nakiri is double bevel and it has single bevel counterpart called Usuba. Hiroyuki Terada - Diaries of a Master Sushi Chef 7,718,199 views Sep 17, 2010 #3 TulsaLhorn. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. This long, narrow blade with a slim blade height makes it good for sashimi slicing and filleting/prepping fish and other protein. Double Bevel. Although you won’t probably find a western chef’s knife in Yoshihiro’s knife sets, you’ll come across the Gyuto knife, which is basically the Japanese version of a Chef’s blade. Sujihikis can be seen in one of two ways: first, as analogues to the familiar western styled slicer; or second, as a western styled, double bevel version of … Petty: This is a smaller knife often used to accompany the gyuto for paring or for smaller produce. The general sizes range from 120 mm to 180 mm. It started from vegetable handling. Gyuto Vs. Chef’s Knife. Single Bevel Vs. The general sizes range from 240 mm to 300 mm. This is one of the most critical features a chef looks for, be it a Gyuto knife, Petty knife, Sujihiki … - Duration: 9:33. The rippling effect of Damascus steel is obtained by folding and hammering the steel over and over again--in the case of this knife, 46 times! Throughout this review, you’ve noticed the terms “Single Bevel” and “Double Bevel,” which corresponds to the level of sharpness a knife has. (The wa-gyuto, wa-petty, wa-sujihiki, and wa-santoku are all from the Suisin INOX Honyaki series. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. 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