Hitohira Futana SB Migaki Sujihiki 240mm Cerisier Essentiels while its double bevel is

while its double bevel is characteristic of the gyuto

The Nakiri is perfect for mincing cabbage

Shirogami steel is more reactive to oxidation and could be an advantage

The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade

It is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge

Hitohira Futana SB Migaki Sujihiki 240mm Cerisier Essentiels while its double bevel isSujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and keeps the fibers of the protein you are cutting as intact as possible. Aogami literally translates as: "blue steel" and therefore "Blue Super Steel" for Aogami Super. Manufactured by