5. Hiroyuki Terada - Diaries of a Master Sushi Chef 7,718,199 views 24cm Sujihiki Knife - The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. It started from meat handling. Gyutos can be used for the same tasks as the western chef’s knives, and they share the same shape and efficiency as well. It started from vegetable handling. Single Bevel Vs. Gyuto or a chef's knife can be purchased in single or double bevel version. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. Many Japanese sujihiki knives are honed incredibly sharp. The Nakiri was made by Nakaya Heiji) Last edited: Sep 11, 2010. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. (The wa-gyuto, wa-petty, wa-sujihiki, and wa-santoku are all from the Suisin INOX Honyaki series. Sep 17, 2010 #3 TulsaLhorn. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. This is one of the most critical features a chef looks for, be it a Gyuto knife, Petty knife, Sujihiki … Double Bevel. It measures from 9.5 to 12 inches and is sharp. Gyuto literally means beef sword and was initially used for cutting meat in Japan. Sujihiki (筋引): (muscle cutter) These are long knives used to cut meat, often in the form of a draw cut. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and 300mm sizes being particularly popular. 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! Sujihikis. This long, narrow blade with a slim blade height makes it good for sashimi slicing and filleting/prepping fish and other protein. Nakiri is double bevel and it has single bevel counterpart called Usuba. Same is true for Deba. The general sizes range from 120 mm to 180 mm. The general sizes range from 240 mm to 300 mm. Petty: This is a smaller knife often used to accompany the gyuto for paring or for smaller produce. - Duration: 9:33. MIYABI 24cm Sujihiki Knife MIYABI 5000MCD 67 240 mm. Many Japanese chefs and cooks will own a sujihiki knife. 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 … Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Gyuto Vs. Chef’s Knife. Throughout this review, you’ve noticed the terms “Single Bevel” and “Double Bevel,” which corresponds to the level of sharpness a knife has. 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. Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada. 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