About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.
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.