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 240mm sujihiki is excellent for smaller roasts, birds, and fish.
About Haruyuki Kuma - This knife is no-nonsense, pure performance and bad-ass. Cooks and chefs love them because it is simple, sleek and blazing sharp. These are in fact, the knives that turned Kevin on to Japanese blades and birthed Knifewear. He bought a 180mm santoku in 1999 and it still hangs in the Calgary shop to this day!
SRS15 high-speed powder steel is mega hard steel capable of a Lightsaber-esque edge that will stick around for a long time. Combined with a very fine-grained structure it feels absolutely silky when cutting, so much so they have been called ‘clinical’.
These knives are equipped with a Western style pakka wood handle, which is made from layers of wood and resin, compressed under immense pressure to produce and incredibly durable material. The net result is a handle that looks and feels like wood but is not affected by water.
||SRS15 Stainless Steel
||Pakka wood with welded bolster