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.
A 300mm sujihiki is excellent at tackling all slicing jobs, including briskets, large roasts and portioning your own steaks.
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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Q: Any chance this 300mm Shimo will come back?
A: Hey Ben!
You bet! The Shimo is one of our regular knife lines, and we always try our best to keep all items stocked! We have been out of stock for a little while now, as our blacksmiths tend to send what they have, when they have it, but we are hoping for a restock shortly!
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