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About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It'sperfect 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 Masakage Shimo - Dubbed Shimo (frost), these 'cool' blades are said to resemble frost on a window. To achieve this, look the blacksmith uses a hammer with a raised ‘X’ on the face, paired with the sexy look oftheir hand manipulated Damascus finish.Combined with the white (magnolia) and black (pakka wood) octagon handle, this knife is visually striking with a superb forward balance.
Shirogami (white) carbon is pretty darn great- super easy to sharpen, takes a brilliantly sharp edge, and patinas beautifully. Since the blade is not stainless it requires a lot more care, and is ideal for someone who seriously cares for their tools.