Sujihiki Knife

Sujihiki Knife

A Sujihiki Knife is a distinctive type of traditional chef knives which is popularly used in Japanese cuisine. Like any good chef’s knife, the steel blades of a sujihiki knife are designed to retain a sharp, fine edge over time and also to be able to deliver a really effective chop. This is because the blades are made from the finest quality of stainless steel to ensure that you get the maximum cutting potency from your chef knives.

A traditional chef’s knife can be considered a workhorse, especially if you have a number of them for different uses. For example, a long blade knife for chopping or slicing and a short blade for grating is perfect for chopping up and slicing delicate ingredients, like vegetables and fruits. A heavy duty sujihiki knife however, would be best for carving, slicing and also for grating hard cheeses and meats. A heavy duty sujihiki knife made for carving would need a heavy-duty handle in order to keep it firmly in place, and this will also help you to take your knife with you on the job so that you can continue carving without the risk of your knives getting damaged or stuck.

You can use your sujihiki knife for a lot of different purposes, but most people will use it for preparing raw meats like sashimi, sushi, and even grilled fish. The great thing about preparing sashimi or sushi with your own knives is that it is easy and fast to do, and the results can be absolutely fantastic! Many Japanese cooks use a cutting board for preparation, and this is a much better option for preparing sashimi because it keeps the raw meat away from the heat of the burners and direct heat sources of the stove. It also keeps the raw meat from sticking to the board, which can lead to contamination and other unsanitary problems.

When cutting raw fish with a japanese chef knife, make sure that you hold the thin edge of the blade down straight against the fish. This is how the chef should do it, anyway, but some cooks will actually try and move the knife in an irregular way, which can cause the fish to become uneven and give the impression that it is not cut evenly. You should also be careful when testing a cut of sashimi, because it can be tricky to tell whether the filet is cooked correctly if it looks too dark or bright blue. To be sure, press the tip of your finger against the piece of fish with your finger, and if it has a pink or brown color than it probably is.

While you are prepping your sashimi, take your juicer and cut up any uncooked vegetables that you have on hand. Once you have your raw meats prepared, cut your vegetables into strips and set them aside. Now it is time to prepare your raw meats. Add a generous amount of soy sauce to your taste, but remember to check your recipe for exact amounts. Some people like to add wasabi, ginger root, or sesame seeds to their dishes, but these ingredients are usually found in Western-style sushi, and are usually unnecessary when preparing sashimi from Japanese fish.

Place a single slice of raw meat on your shori, or Japanese broad wooden chopsticks, and begin to roll the knife across your stomach, going towards the center of your stomach. Make sure that your sujihiki knife has a narrow blade to prevent it from cutting into your food. Begin to move the knife under your ribs, and then move it outward, and up to the side of your thighs. You want to create very thin slices of meat.

When your first slice is finished, turn your sujihiki knife back over and cut the second slice of meat. Continue to roll the knife over your stomach and up your thighs, cutting all the way around until you have created one long slice of your meat. Then, turn your knife back over and slice your remaining pieces of meat. You can now serve your meat on top of udon noodles or in any number of other creative ways. For this project you will also need a small number of bamboo skewers.

If you find that your sujihiki knives blade is dull, you may wish to give it some good oil. This is easy to do by placing a drop of olive oil in a bowl, mixing it in with your sushi rice, and gently rubbing the knife in the oil. This will restore the original bright coloration of your blade. If you prefer to do it in the sink, just use a plastic wet rag and lightly rub the dull area of the blade.