About the Shape “Flesh Slicer” would be this knife’s name in English. It does just what the name suggests. Roast beef/turkey, raw meats, fish, all flesh really is a Sujihiki’s specialty.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 240mm |
| Steel Type | #2 Shirogami (White Carbon) |
| Rockwell Hardness | 61:63 |
| Handle | Wa (Japanese) Handle, Octagon Cherry wood with black Pakka wood collar |
| Blacksmith/Maker | Takayuki |
About Sakai Takayuki - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.
The most famous blacksmith at the company is Itsuo Doi - they have built a factory for him to work in and produce his art. The collective is also host to the knife-sharpening Yamatsuka family.
