In this video, I will be reviewing a 240mm
Sujihiki from Tojiro.
Hello guys, I'm ChefPanko, and I used to work
in a Japanese restaurant.
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cooking and knives.
Before we start with the review, I want to
go over some disclosures,
I bought this knife with my own money.
No one sends them to me or paid me to use
this knife or to make this video.
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Now with the disclosures away, let's start
by reviewing the Sujihiki from Tojiro.
The Sujihiki from Tojiro is packaged in a
cardboard box.
The knife in the box is protected with a plastic
knife sheath.
So there is a bit of protection preventing
the blade from banging around in the box.
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.
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.
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.
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.
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.
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.
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.
That's it for this video.
If you have any questions or other opinions,
leave them in the comment section below.
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Thank you for watching, and I see you in the
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