About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It'sperfect 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.
A 270mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.
About Masakage Shimo - Dubbed Shimo (frost), these 'cool' blades are said to resemble frost on a window. To achieve this, look the blacksmith uses a hammer with a raised ‘X’ on the face, paired with the sexy look oftheir hand manipulated Damascus finish.Combined with the white (magnolia) and black (pakka wood) octagon handle, this knife is visually striking with a superb forward balance.
Shirogami (white) carbon is pretty darn great- super easy to sharpen, takes a brilliantly sharp edge, and patinas beautifully. Since the blade is not stainless it requires a lot more care, and is ideal for someone who seriously cares for their tools.
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5 star rating
Less knife, more mini meat sword
Review by Dylan G. on 6 Sep 2019review stating Less knife, more mini meat sword
I thought about the 300mm for a while but I’m really glad I went with this, 270mm is a giant blade by my standards. Fit and finish are beautiful, edge is razor sharp right out of the box. I have 0 regrets on either of my masakage shimo knives.
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Review by Rick C. on 6 Mar 2019review stating Prime Rib + Masakage Shimo Sujihiki = Happy
I immediately forced a patina, and then christened this knife by slicing up a prime rib roast. Beautiful results all around. I am a happy camper and I recommend this knife for anyone in the market for a protein slicer.
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share' Share Review by Ted M. on 24 Jul 2018facebookfacebook Share Review by Ted M. on 24 Jul 2018twittertwitter Share Review by Ted M. on 24 Jul 2018LinkedInlinkedin Share Review by Ted M. on 24 Jul 2018
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