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.
About Ken Kageura - Born in 1942, Ken Kageura is a 25th generation black- smith and has been making knives for over 50 years. Hailing from the city of Yusuhara on Shikoku Island, his methods are super cool; old school and modern all at the same time. Kaguera-san puts more effort than most into making his knives. The primary example of this is his penchant for recycled materials. He often uses scrap metal in the form of discarded hand tools, or even a ship’s hull to clad his high quality carbon steel creations. The result is something unlike any other blacksmith’s work we know of.
#2 Aogami (Blue carbon) Steel
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