Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm exclude_AU licorice root extract

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Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm exclude_AU licorice root extractIf 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,