Posted By: Sherwin, Restaurant Amuse
- verified customerGreat sujihiki for its price and makes clean, precise work of any slicing duty- ranging from finely chopping & chiffonade of herbs, to sashimi-standard fish work.
This is a must-have addition to a pro-kit if you can't obtain the Kono HD line and are on a budget but are looking for something higher up than a Fujiwara.
One thing to note is that when you begin using it, the patina takes a while to come. You may even get confused and think Mark sent you a HD suji by mistake but no! It's a great looker for a carbon sujihiki! But when the patina comes, it comes fast.
No issues with slicing lemons and acidic produce. But apparently, regular slicing with raw fish and beef delivers a beautiful metallic blue patina!
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