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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 Kumo - Sexy or what? Dubbed Kumo (cloud), these dreamy looking blades could be compared to watching the clouds on the coolest of days. The blades are hand-forged with VG-10 stainless steel wrapped with alternating damascus layers of stainless steel and nickel, teamed up with an octagon cherry wood and pakka handle. They have a nice light feel and forward balance. Heavenly!
VG-10 is a steel that brings sharpness, toughness and stain resistance together in the best combination possible. That and it’s stainless so you never see your food discolour or pick up a rusty knife.