If you are looking for a Sujihiki knife Australia to add to your knife collection, it is important to choose the right kitchen knife. Japanese kitchen knives are becoming very popular all over the world because of their extreme sharpness and quality which makes it easy for the user to make precise cuts. Choosing the right Sujihiki kitchen knife is not easy if you don’t know what to look for. That is why we have made this guide to help you choose the right knife for your needs.
The material used to make the blade
When choosing a Sujihiki kitchen knife, you can either choose a knife made from stainless steel or carbon steel. Whilst a lot of professional chefs prefer using carbon steel knives because of their extreme sharpness, the feel on the whetstone when sharpening and easier sharpening, it is crucial to understand that stainless steel allows offering a narrowed performance gap between carbon steel and stainless steel.
Alloys of stainless steel won’t rust and this makes them ideal if you want a knife that is easier to maintain. Another thing that keeps alloys of stainless steel low-maintenance knives is their corrosion-resistant properties. This can pose a greater challenge when choosing a suitable knife material. However, it is crucial to conduct your research and select a knife that will meet your requirements and needs.
Finishes
When exposed to elements, a lot of Japanese steels change their colour. You should understand that they aren’t the prettiest knives around when polished and they are covered in different alloys of soft steels and hard steels. They add aesthetics to the final Sujihiki knife.Cad finishes offer strength, durability and functionality. You should choose a knife depending on your preferred finish. Read on for some types of knife finishes.
Damascus
This finish is achieved by welding two different types of steel followed by acid etching to reveal the flowing patterns of the underlying layers. This provides strength and durability for the integrity of the knife’s blade.
Hammered
This finish involves the hammering of a tsuchime finish on the blade to add a rustic charm and old words to the knife. Each finish will be unique and beautiful. Each depression makes a small air pocket that allows your ingredients and food to fall away from the knife when cutting. This prevents your ingredients from sticking to your blade.
Kurouchi
This finish adds a handcrafted and professional appeal to your kitchen knife and prevents reactivity on your knives, especially knives made from carbon steel. After the knife has been made, it is left unpolished and this makes it possible for the knife to retain a black residue of the forge.
Consider the handle
When choosing a Sujihiki knife Australia, it is crucial to consider the handle used to make the knife. WA handles are the most common choice and are often made of strips of wood such as shitan, ebony, magnolia and more. They come in different shapes but the most common shape is the octagonal shape. They are pinned or glued to a full tang or partial tang.
