The Best Japanese Knives for Barbecue & Brisket
Price: $ 82.00
4.7(740)
Barbecue is a huge passion of mine. Before working at Knifewear, I worked at a little Barbecue joint in Vancouver. Learning to smoke and grill food was one of the most amazing experiences I’ve had in my short time on Earth. I’ve smoked over 1000 briskets, and my pulled pork is always a hit at a dinner party. The most important aspect of making great smoked meats is your rub and the wood you use to create smoke. Once that smoking is done, preserving the delicious juices you worked so hard to maintain and having a nice, smooth cut is critical to good barbecue's delicious flavour and texture. I can’t tell you what goes into my secret brisket rub, but I can tell you the secret to getting an incredible texture on each slice! It comes from having a skinny,.
Barbecue is a huge passion of mine. Before working at Knifewear, I worked at a little Barbecue joint in Vancouver. Learning to smoke and grill food was one of the most amazing experiences I’ve had in my short time on Earth. I’ve smoked over 1000 briskets, and my pulled pork is always a hit at a dinner party. The most important aspect of making great smoked meats is your rub and the wood you use to create smoke. Once that smoking is done, preserving the delicious juices you worked so hard to maintain and having a nice, smooth cut is critical to good barbecue's delicious flavour and texture. I can’t tell you what goes into my secret brisket rub, but I can tell you the secret to getting an incredible texture on each slice! It comes from having a skinny, razor-sharp knife that causes little friction against the meat and has the length to slice through the whole slab without a bunch of back-and-forth sawing. The product of that equation (skinny+sharp+long knife) results in an incredibly smooth slice that locks the juices into your meat and creates a fantastic mouth feel for whoever is lucky enough to eat it. In the world of Japanese kitchen knives, these blades are called Sujihikis. Here’s a short list of a few of my favourites (in no particular order) based on my experience with barbecue:
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About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.
About Haruyuki Shiso -The Haruyuki Shiso has the best of both worlds; it combines classic style and elegance with the consistency and perfection of modern factory-forging. Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. It’s called SUPER for a reason. They are then clad in a softer stainless steel to help lower the possibility of rusting. Just brilliant.
The handle is made from Morado, a wood used when durability is key. Flooring and cabinetry, for example.
The kurochi finish is possibly one of our favourites we’ve seen on a machine-forged knife. Whether you are a professional chef building your tool kit, or a home cook wanting an awesome knife, the Shiso will serve you well.
.About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
A 270mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.
About Fujimoto Nashiji - The Fujimoto Nashiji achieves a great balance in knife making; extremely high performance, along with minimal maintenance. The Aogami #2 (#2 blue Steel) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife. This type of construction is our favourite type of knife construction because it gives a long lasting edge and also easier maintenance than a full-carbon steel knife.
The finish on this line is called nashiji, named for its resemblance to the skin of an Asian pear. The scorched chestnut handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.
.About the Shape - Any self-respecting BBQ nerd needs their own brisket knife. This long, thin blade easily glides through your home-smoked brisket or pastrami, giving you clean slices that retain all their delicious juices. This style of blade is naturally excellent at carving all other large cuts of meat, skinning fish fillets, slicing up lox, or even sectioning cake into layers!
About Sakai Takayuki: Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.
.Canada's best selection of Japanese Knives, sharpening stones, and chef's tools. Mail-in and in-store knife sharpening services available.
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