Sujihiki: “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.
NEW CHERRY WOOD HANDLES Due to over-harvesting Rosewood has become an endangered species in the world, so Takeda now uses sustainable American cherry handles for Takeda NAS line exclusively for Knifewear.
Aogami Super (Super Blue carbon) Steel clad with Stainless Steel
Wa (Japanese) Handle, Octagon Cherry wood handle with Red Pakka wood collar