Filleting and slicing knives
Western-style slicing and filleting knives are called Sujihiki in Japan. They have long slender blades that
minimize meat sticking to their surface. Some chefs prefer flexible blades, others prefer solid ones. The length of the blades starts at 20 cm. Sashimi knives are also used for filleting, but since these are very important knives for Japanese cuisine, we dedicate a separate chapter to them..
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Sujihiki 36843 - slicerOn stock50,00 €Yanagi KU-5 - slicerOn stock80,00 €Sujihiki MU-07 slicerOn stock100,00 €Sujihiki 20020B - slicerOn stock100,00 €Sujihiki FD-569 - slicerOn stock115,00 €Sujihiki F-826 slicerOn stock123,00 €Our partners
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