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 Seki Kanetsugu: Seki Kanetsugu is a knife maker in Seki, whose ancestor was a famous swordsmith Kanetsugu (1336-1392). The company itself was founded 1819 and celebrated their 100 year anniversary this year. To celebrate their 100th year, they launched this knife line called “Zuiun”. This beautiful piece is made with SG2 with 62 layer of stainless damascus outside. The blade is sharpened very thin and the taper is beautiful. Heptagon shaped handle is made with pakka wood for its strength. Although this is considered to be machine-forged knife, it is perhaps at the highest level.