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.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 240mm |
| Steel Type | #2 Aogami (Blue carbon) Steel clad in carbon steel |
| Rockwell Hardness | 62:64 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, D Shape Cherry wood handle with Pakka wood collar |
| Knife Line | Moritaka Ishime |
| Blacksmith | Moritaka Hamono |
