Crafted to enhance the true taste of vegetables: (Right-Hand Use Only; Here's Why)
By designing the blade angle specifically for right-handed users, it smoothly and cleanly slices through vegetables without crushing their fibers.
As shown in the diagram above, standard knives typically have a 50:50 bevel ratio. However, our knife is sharpened at a more asymmetric 80:20 ratio. This allows the blade to bite deeper and more smoothly into ingredients, resulting in cleaner cuts with less effort.
This angled entry into the onion resulted in the following change to its cut surface:
For better understanding, we examined the cross-sectional surface of the same onion after cutting, measuring the differences in surface height. See the results below.
As shown in the blade ratio, a knife with an 80:20 bevel can cut vegetables more cleanly than one with a 50:50 bevel (regular knife).
This means it causes less damage to the vegetable’s cell structure.
By preserving the integrity of the cells, the knife helps retain more of the vegetable’s natural flavor and aroma even after cutting.
The blade preserves up to 60% more of the vegetable’s natural water content
We also wanted to test whether knife sharpness truly affects the flavor and quality of vegetables.
Using a precision scale, we compared the moisture loss from vegetables (Tomato) cut with our 8:2 knife versus a standard 5:5 beveled knife.
The result far exceeded our expectations.
After 30 minutes, the final weights were:
– 80:20 bevel knife: 23.2547g (loss: 0.3839g)
– 50:50 bevel knife: 19.6139g (loss: 0.6495g)
This means that about 60% more moisture was retained when using our 80:20 bevel knife.
Why this is important? Because every drop of moisture lost means a loss in flavor, texture, and nutrients, especially for delicate vegetables.
The SUIFU Vegetable Knife is designed to minimize that damage and bring out the best in every ingredient.
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