“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.
|Steel Type:||#2 Aogami (Blue carbon) Steel clad with Stainless Steel|
|Handle Material:||Burnt chestnut wood with plastic collar|
|Knife Line:||Fujimoto Nashiji|
|Calgary Farmers Market||Call for availability|