Sujihiki
Sujihiki Slicer 筋 引 き
The Sujihiki is the Western equivalent of a Japanese Yanagi knife. Similar to a Western slicer, its function is cutting fish after they have been filleted or boned. The Sujihiki can also be used as a slicer for meats. Due to the short height of the blade, less friction is created when cutting, making it easier to draw the knife through fish and meat.
Inox Slicer
This is a standard knife using a special steel containing chromium and molybdenum, which is resistant to rusting and stays sharp.
size240mm ＄220.00
size270mm ＄250.00
Mck Slicer 堺 菊広
MCK is a regular chef’s knife. It’s comfortable and easy to handle. The blade is almost the same quality as the DCK. However MCK is lighter than the DCK. The handle is all black. It is generally for semipro and professional use. Simple is the best.
size240mm $210.00
Grand Chef Japanese Type Slicer
This knife use Uddeholm’s special stainless steel. It differs from Yanagi knife. The knife doesn’t rust easily and is not heavy, It’s a comfortable knife to use.
size240mm ＄295.00 Include Sheath
size270mm ＄310.00 Include Sheath
a:1164 t:2 y:2
