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 the Maker - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. The most famous blacksmith at the company is Itsuo Doi - they have built a factory for him to work in and produce his art.
Ituso Doi-san is the son of a legendary blacksmith Keijiro Doi, who perfected the technique of forge-welding steel at the lowest temperature possible and passed it down to his son.This technique means that the carbon steel will not lose much of its carbon during the forge-welding process, which allows him to make a knife that is protected by soft steel, without sacrificing the hardness of the core steel.
Originally Doi-san specialized in single-bevel knives, but Sakai Takayuki (the knife brand that represents Doi-san) convinced him to make double-beveled knives which gave birth to the Homura series that we carry today. Homura is an old way of saying flame or blaze. If you see the side of the knife, it has 焔 (Homura: flame) engraved on it.
#2 Aogami (Blue carbon Steel)
||Wa (Japanese) Handle, Octagon Cherry wood with black Pakka wood collar