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 Fujimoto Kurouchi-Forged -The Kurouchi-forged line from Fujimoto is any young chef or beginner knife nerd's dream: High-performance carbon steel, stunning looks, and a crazy-good price tag! The name comes from the rough, oxidized "kurouchi" finish left from forging. With a light, skinny blade and a single-piece oak handle, this knife is super nimble and precise but still packs a punch when prep-time arrives.
Shirogami (white) carbon is pretty darn great: super easy tosharpen, takes a brilliantly sharp edge, cuts like silk and is very ruggedfor its hardness. The extremely hard white carbon steel core is laminated between softer layers of carbon steel. Since the blade is not stainless it requires a bit more care.