Shape | Sujihiki |
---|---|
Blade Length | 240 mm |
Blade Height | 39 mm |
Blade Thickness Above Heel | 2 mm |
Weight | 122 g |
Steel Type | Ginsan Stainless Steel with Stainless Steel Cladding |
Rockwell Hardness | 60–62 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Oval Cherrywood Black Pakkawood Collar |
Knife Line | Haruyuki Kokuto |
Made in | Tosa, Kochi, Japan |
Brand | Haruyuki |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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 240mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.
About Haruyuki Kokuto -Named for Shochu made from brown sugar, the Kokuto gives you the elegance and style of a traditional Japanese knife with none of the maintenance. Ginsan Stainless Steel functions like high-carbon steel so it sharpens easily, and take a 'crisp' edge like high-carbon steels.The handle is made from cherry wood, which has great durability with a gorgeous finish. These blades are a great way to start if you're looking for your first Japanese knife!