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.
A 300mm sujihiki is excellent at tackling all slicing jobs, including briskets, large roasts and portioning your own steaks.
About Masakage Mizu -Dubbed Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water. Paired with an oval cherry handle and a not too fancy plastic collar, these knives are great for the cook that wants performance without blowing their budget.
Aogami (blue) carbon is my kind of steel- super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and patinas beautifully. Since the blade is not stainless it requires a lot of care, making it great for anyone who takes careful care of their knives.
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Q: what would the cost be to have a Mizu handle upgraded to a octagonal handle to compliment my Koishi
A: Hey there, we can totally, do that for you. We can order it directly from Japan with that handle if you like? It'll add about $50 to the cost of the knife! Just response to this message if you want to go ahead. - Ellie
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