A sujihiki has always been my most used knife! For literally everything from meat, to any fruit or veg, to bread, and everything in-between. I have small hands, and find my Fujiwara 240 gyuto is just too heavy when I use it for too long (which makes me cry a little bit inside). But the slicer allows for larger cuttinf, without the weight of a transition all-purpose chefs knife. And I absolutely have no idea what I would do without it. It almost never gets put away, and lives on the chopping board!
Sound like you're only cutting soft-skin bread like burger buns. Cutting a serious crust ist the fastest way to dull your delicate edge. That's what serrated-edge knives are for.
@@einundsiebenziger5488 You're absolutely right. But I'm a trained, wet stone, knife sharpener, so while I wouldn't suggest it for everyone, I'm in a unique situation to be able to keep it in tip top shape, while losing as little steal as possible. I'm just not a serrated edge, person, but in most homes, and serrated knife makes the most sense.
Mike NEVER disappoints! I care less about sujihiki knives but when I see Mike’s mugshot in the video thumbnail I click I watch! Someone at knifewear give this man a raise!
I think the reason the pull cut works so well is that you start with the thickest part of the knife (when the knife isn't wedged between meat) and once your deeper in the meat you're using the thinner part (assuming your knife has a significant distal taper) allowing it to flow through. seems to work really well on the thin k-tip of the Fujimoto
Just use a serrated blade for this kind of meat it makes it really simple it's not complicated to cut meat, traditionally you don't slice down using this knife unless it sushi. Use the yangiba for fish and beef sliced at an angle.
I picked up what was sold to me as a Sujihiki. The company that made it told me it's a Sujihiki, but I have serious doubts. I need to take in to Matt in Inglewood for a proper evaluation. I'm no expert but two red flags stand out. Regardless, the Sakura design is beautiful. Awesome video. I do love watermelon and all other melons.
What I want to know is where the heck do you find watermelons without seeds?!? Great demo/techniques and explanation - I think a sujihiki or a honesuki will be my next purchase... possibly both, if I can stretch to it! I keep flipping between one and the other depending on what I cooked last.
I bought the Tadafusa SLD Sujihiki 270mm at the garage sale. Mainly, it was so I could show off at Christmas when I'm carving the Turkey, but I'm also looking forward to buying some big cuts of beef and slicing up my own roasts and steaks. I hand never considered peeling a watermelon, lol. When you were talking about putting scaps and sinew in a hot pan, is that the same as rendering tallow?
That's awesome, that's a great knife! Similar! Some tallow will render, but that process is typically done at a lower heat. When I roast scraps, I usually do it at a higher temperature to get more colour on them.
might want to wipe the blade between salmon slices if keeping skin on; Im seeing a lot of scales go into the meat. Thank you for the video. I'm struggling to justify a yanagiba. I just want everyone to tell me the sujihiki is better all around and does sushi perfectly fine, but noone will say it 😅
That's a great point! I'll say it, the Sujihiki is better all around. I bought a Yanagiba first and love it, but was a bit disappointed slicing cooked meat, as it struggled to cut even slices. If you're looking for a one and done slicer, I think the Sujihiki is the better option.
Unrelated to the knife: doesn‘t cutting everything on a single cutting board transfer aroma from one food to the next? Just thinking about cutting salmon first and thereafter watermelon …
Yes juices from meats and produce does tend transfer over, especially items like onions and garlic, even after wiping down. Professional kitchens has multiple cutting boards to prevent cross contamination. Green for produce, red for beef, blue for fish, yellow for fowl, and brown for pork. You should definitely have at least two cutting boards at home for safety, especially if you own/use edge or end grain cutting boards. Wood cuting boards are thirsty and tend to absorb liquid if you let it sit too long on the board. If you only have one cutting board you need to prioritize your work. Produce first then meats. Also you can flip your cutting board over, but most end grain cutting boards are designed for use of one side.
There’s no cross contamination between ready to eat foods. A bar mop with the tiniest bit of soap can be used to wipe down the board between product for the finicky, otherwise a paper towel is fine. Use a separate board for uncooked product, typically proteins. Simple. If you only have one board, use a bar mop preloaded with sanitizer (1 gallon hot water, 1 cap full of bleach). Wipe between product. Done.
@@maybachyard Agree with everything! Also even if you wash the board before different food stuff it WILL still smell a little like the previously cut item even if the board is sanitary.
this sujihiki knife shape is weird. it should be narrower. also ur using way too much hand pressure when cutting the meat hence the lines. video quality is great
What! Ceramic honing rod! On a Japanese knife? The masters are rolling over in their graves, and current blade smiths are black balling you…never never never never touch a Japanese knife to a rod. Use a strop, or a finishing stone to tune the edge. The micro serrations on a ceramic rod will pit the blade, causing micro chips.
@@garrettb2057 it’s your money. Buy a new knife, take a microscopic pic of the edge, go ahead hone the Japanese steel, take another pic..I promise you there will be plenty of evidence why you should not use a honing steel on super hard or soft Japanese steel. I would even go as far as to say on any high quality knife. If you’re a butcher, and you are using soft steel cheap knives require a little more tooth to the blade, go for it.
@billybaster I don’t doubt your expertise, but in this case I must disagree. Ceramic and diamond rods remove very little material and of course, they do have a sharpening effect. The whole trick is that they must be used properly. If they are, they are widely considered safe and effective. In fact, they are often considered a better option than a honing steel.
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A sujihiki has always been my most used knife! For literally everything from meat, to any fruit or veg, to bread, and everything in-between. I have small hands, and find my Fujiwara 240 gyuto is just too heavy when I use it for too long (which makes me cry a little bit inside). But the slicer allows for larger cuttinf, without the weight of a transition all-purpose chefs knife. And I absolutely have no idea what I would do without it. It almost never gets put away, and lives on the chopping board!
Sound like you're only cutting soft-skin bread like burger buns. Cutting a serious crust ist the fastest way to dull your delicate edge. That's what serrated-edge knives are for.
@@einundsiebenziger5488 You're absolutely right. But I'm a trained, wet stone, knife sharpener, so while I wouldn't suggest it for everyone, I'm in a unique situation to be able to keep it in tip top shape, while losing as little steal as possible. I'm just not a serrated edge, person, but in most homes, and serrated knife makes the most sense.
A sujihiki was next on my list until i started ordering fresh whole salmon. Now i need a Deba first, a good one. Sujihiki is after that or a Yanagiba.
Mike NEVER disappoints! I care less about sujihiki knives but when I see Mike’s mugshot in the video thumbnail I click I watch! Someone at knifewear give this man a raise!
Mike's the general manager, so he better give himself a raise! Glad you enjoyed the video!
I think the reason the pull cut works so well is that you start with the thickest part of the knife (when the knife isn't wedged between meat) and once your deeper in the meat you're using the thinner part (assuming your knife has a significant distal taper) allowing it to flow through. seems to work really well on the thin k-tip of the Fujimoto
Makes sense!
Thanks for giving me reasons to buy this knife that I really don't have any need for lol :D
I’m thinking about buying one and then maybe just using it once😅
Thank you Mike for a fun and useful tutorial!
Glad you enjoyed it!
Ooo I have the sakimaru version of the Nigara sujihiki ! Awesome tutorial, keep that great content coming !
Thank you!
Just use a serrated blade for this kind of meat it makes it really simple it's not complicated to cut meat, traditionally you don't slice down using this knife unless it sushi. Use the yangiba for fish and beef sliced at an angle.
I picked up what was sold to me as a Sujihiki. The company that made it told me it's a Sujihiki, but I have serious doubts.
I need to take in to Matt in Inglewood for a proper evaluation.
I'm no expert but two red flags stand out.
Regardless, the Sakura design is beautiful.
Awesome video.
I do love watermelon and all other melons.
Wow. What are those red flags? I love me some melons too
Definitely bring it in and we'd be happy to help!
@@KnifewearKnives , absolutely.
The folks at Inglewood are so cool, and knowledgeable.
Matt did an awesome job on my chipped Usuba.
I think F-dick 'used' to make a 12" blade length chef knife. Now I think about the longest is 10". I'd love a nice 270mm sujihiki.
What I want to know is where the heck do you find watermelons without seeds?!?
Great demo/techniques and explanation - I think a sujihiki or a honesuki will be my next purchase... possibly both, if I can stretch to it! I keep flipping between one and the other depending on what I cooked last.
We've got them in our local Canadian Superstore! I'd go suji first for versatility unless you're doing a ton of chicken!
@@KnifewearKnives Thanks for the advice!
great video, sujihiki will be my next purchase...however yakitori is chicken skewers not steak.
Now we know the Fruit Ninja uses a Sujihiki
100%
I bought the Tadafusa SLD Sujihiki 270mm at the garage sale. Mainly, it was so I could show off at Christmas when I'm carving the Turkey, but I'm also looking forward to buying some big cuts of beef and slicing up my own roasts and steaks. I hand never considered peeling a watermelon, lol.
When you were talking about putting scaps and sinew in a hot pan, is that the same as rendering tallow?
That's awesome, that's a great knife!
Similar! Some tallow will render, but that process is typically done at a lower heat. When I roast scraps, I usually do it at a higher temperature to get more colour on them.
might want to wipe the blade between salmon slices if keeping skin on; Im seeing a lot of scales go into the meat. Thank you for the video. I'm struggling to justify a yanagiba. I just want everyone to tell me the sujihiki is better all around and does sushi perfectly fine, but noone will say it 😅
That's a great point!
I'll say it, the Sujihiki is better all around. I bought a Yanagiba first and love it, but was a bit disappointed slicing cooked meat, as it struggled to cut even slices. If you're looking for a one and done slicer, I think the Sujihiki is the better option.
Ive always avoided slicers/carving knife yet i use a chinse cleaver or nakiri for 11/10jobs
Usuba vid we need sir
Unrelated to the knife: doesn‘t cutting everything on a single cutting board transfer aroma from one food to the next? Just thinking about cutting salmon first and thereafter watermelon …
It makes more sense to cut the veg/ fruit then proceed to non veg. Fruit is eaten raw so it’s best to cut first.
Not if you clean it! We do between takes (usually). When we forget we just eat the onion flavored watermelon anyways like gremlins.
Yes juices from meats and produce does tend transfer over, especially items like onions and garlic, even after wiping down. Professional kitchens has multiple cutting boards to prevent cross contamination. Green for produce, red for beef, blue for fish, yellow for fowl, and brown for pork.
You should definitely have at least two cutting boards at home for safety, especially if you own/use edge or end grain cutting boards. Wood cuting boards are thirsty and tend to absorb liquid if you let it sit too long on the board.
If you only have one cutting board you need to prioritize your work. Produce first then meats. Also you can flip your cutting board over, but most end grain cutting boards are designed for use of one side.
There’s no cross contamination between ready to eat foods. A bar mop with the tiniest bit of soap can be used to wipe down the board between product for the finicky, otherwise a paper towel is fine. Use a separate board for uncooked product, typically proteins. Simple. If you only have one board, use a bar mop preloaded with sanitizer (1 gallon hot water, 1 cap full of bleach). Wipe between product. Done.
@@maybachyard Agree with everything!
Also even if you wash the board before different food stuff it WILL still smell a little like the previously cut item even if the board is sanitary.
That knife looks more like long gyuto, then sujihiki...
this sujihiki knife shape is weird. it should be narrower. also ur using way too much hand pressure when cutting the meat hence the lines. video quality is great
What! Ceramic honing rod! On a Japanese knife? The masters are rolling over in their graves, and current blade smiths are black balling you…never never never never touch a Japanese knife to a rod. Use a strop, or a finishing stone to tune the edge. The micro serrations on a ceramic rod will pit the blade, causing micro chips.
I've always used my Mac ceramic hone, it's safe and recommended even
@@garrettb2057 it’s your money. Buy a new knife, take a microscopic pic of the edge, go ahead hone the Japanese steel, take another pic..I promise you there will be plenty of evidence why you should not use a honing steel on super hard or soft Japanese steel. I would even go as far as to say on any high quality knife. If you’re a butcher, and you are using soft steel cheap knives require a little more tooth to the blade, go for it.
@billybaster
I don’t doubt your expertise, but in this case I must disagree.
Ceramic and diamond rods remove very little material and of course, they do have a sharpening effect. The whole trick is that they must be used properly. If they are, they are widely considered safe and effective. In fact, they are often considered a better option than a honing steel.