Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm furikake woody floral and woody musk)

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Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm furikake woody floral and woody musk)If you've ever eaten Japanese barbecue, you've probably noticed that the beef is typically cut very thinly. Unlike in the west, where it's common to eat a thick steak of beef, in Japan, thinner cuts are more popular. To cut beef like that, a long, narrow blade is ideal. The best knife for the job is the sujihiki Japanese carving knife. From tearing down a large block of beef or pork, to trimming away sinew and fat, to thinly slicing the final product,