The Sujihiki from Tojiro has a VG10 core material and comes with an outer softer stainless steel cladding. The cladding is very visible and adds to the aesthetics of the knife. The blade has a brushed vertical finish, which also helps break down water content from food to stick less on your blade. The knife comes with a full-tang handle with three rivets. There is also a distal spine taper.
Knife Rockwell Hardness and Core Material
The knife Rockwell hardness is specified with a Rockwell of 60. If used at a professional kitchen, you can get away with 4 to 5 hours before needing to hone your knife with a honing rod. The VG10 core material has excellent stainless properties, so you don’t have to worry about rusting your blade. There is a slightly noticeable flex during use. Keep in mind that the Sujihiki intended use is to slice, and you should not treat it as an all-purpose knife.
Blade profile Tojiro Sujihiki
The Profile of the Tojiro Sujihiki has a gentle smooth curve and a slight flat spot at the tip. Since a Sujihiki is a Japanese slicer, you will need to utilize the gentle curve. With a Sujihiki, you will always draw the knife towards you and not away from you. The gentle curvature allows you to slice through boneless protein smoothly and without too much friction because the blade width slowly becomes narrower with each slice. The flat front area ensures that you make complete contact with the cutting board to finish the slice smoothly.
Knife balance point
The balance point of this knife is at the bolster. But depending on your gripping style, the balance point can shift slightly. The balance point for this Sujihiki from Tojiro is well balanced and combined with the handle also very comfortable to hold.
The full-tang reinforced, laminated wooden handle increases the durability of the handle and protects it against deforming. The knife handle sits comfortably in your hand. It has a butt at the end of the handle, which prevents you from slipping.
Recommended Gripping Style on a Sujihiki
The handle shines the most with the fingertip grip, great gentle thumb rest at the side, and the butt prevents you from slipping. The fingertip grip allows you for a broader range of wrist motion. It accommodates the blade profile and helps you with diagonal cuts. And your finger also acts as a sharpness indicator since you can feel how smooth your edge is with each slice.
Suitable for home cooks?
While the knife is suitable for home cooks, a home cook’s value is minimal with a Sujihiki. If you occasionally cook for your family, an all-purpose knife like the Gyuto is more than enough since you probably have pre-cut produce from the butcher. For example, you won’t be using a slicer on a small chicken breast.
Suitable for professional cooks?
For professional cooks that deal with more significant protein like a whole salmon, tuna, or entire beef tenderloin, the knife is ideal. Remember that you may want to adjust your gripping style to accommodate the Japanese Sujihiki profile. As a professional cook, you should always think outside the box, even when the knife purpose is already labeled. While the Sujihiki is labeled as a slicer for protein, you can use it on more applications than labeled.
🛒S H O P:
N O T E S:
The Tojiro is a decent knife especially for the price that they sell them for.
It is a shame that many of us see the Tojiro as a Japanese budget brand, the knife quility, and finish is just good. Despite the ”budget” stigma, they do offer more product line-up and series that should not be considered a budget. But many of us won’t buy them because we already labeled Tojiro as a budget brand (which is why more retailers are not offering the expensive line-up outside of Japan).
What I personally don’t like is how they market themself, they know that they are now labeled as a ”budget” brand in the USA, but they are trying to market their knives in Europe for the same knife as a more premium knife with their European MSRP. I guess that they will eventually try to cross the line and make the price more equal. (they either make the knife more expensive in the USA or they bring the EU price down to the USA prices).
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