What Japanese kind of knife for cook meat.

[heino]

What kind of Japanese knife do you use to carve out roast beef, roast pork and other cook meat before serving them

 

[Pensacola Tiger]

A sujihiki.

http://zknives.com/knives/kitchen/misc/type/Sujihiki.shtml

 

[Korin_Mari]

A sujihiki.

http://zknives.com/knives/kitchen/misc/type/Sujihiki.shtml

lus1: Sujihiki knives will work the best. You can get really nice clean cuts if its a little longer too. 270mm (10.5") tends me the most popular size.

 

[heino]

thank you, nice site you link to.. looking forward to expand my collection, only just started but beep is some nice knives i got from JNS.. got a santoku and Nakiri need to expand. so i can all my old knives out

What go get next ? Petty, Sujihiki any more good advice what to get

 

[jimbob]

Blatant plug but I have a nice suji from jns in bst.....

 

[jimbob]

A petty would also be good I think

 

[Mute-on]

Heino,

After a Nakiri and a Santoku, what you will need/use more than perhaps anything else is a Gyuto!

Maybe one of Maksim's Western handled Itinomonn 240 Gyutos ......

Up to you, of course :wink:

 

[heino]

Well guess a gyuto have it good think but a my cooking life i have been using a santoku shaped knife.

If get gyuto it will with wa handle. Love the old style look and feel

 

[Mute-on]

Well guess a gyuto have it good think but a my cooking life i have been using a santoku shaped knife.

Well the Santoku is the all purpose Japanese kitchen knife . I have one and love it.

I say get whatever you like the idea/look of most. If it doesn't meet all your needs, you can always buy something else (and you will buy something else, believe me:thumbsup

All the best, Heino!

Cheers,

J

 

[heino]

i think about getting this http://www.japanesenaturalstones.com/itinomonn-kasumi-300mm-wa-sujihiki/
and a petty then i have get some

 

[KimBronnum]

Hello Heino, and welcome to the KKF. Dejligt at se endnu en dansker herinde A sujihiki is the obvious choice for carving roasts in "normal" dinner sized slices. For slicing really thin slices of dence meat - as for instance a roast beef or with meat used for sandwiches I prefer using a yanagiba. A sujihiki, however, is more versatile and easy to use. The Itonomonns from JNS are great knives.
- Kim.

 

[heino]

ja der nok ikke flest dansker her inde..

and yes i have look at the yanagiba, but think i will go for a sujihiki first and the time will tell

 

[Ruso]

i think about getting this http://www.japanesenaturalstones.com/itinomonn-kasumi-300mm-wa-sujihiki/
and a petty then i have get some

Nice choice, I am jealous :doublethumbsup:

 

[Joelgarza1]

gyuto

 

[Joelgarza1]

or suji

 

[Joelgarza1]

i use my deba alot actualy