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.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 300mm |
| Blade Height | 22mm |
| Steel Type | Aogami Super (Super Blue carbon) Steel clad with Stainless Steel |
| Rockwell Hardness | 63:64 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar |
| Blacksmith | Yoshimi Kato |
| Knife Line | Masakage Koishi |
