Shape | Sujihiki |
---|---|
Blade Length | 240 mm |
Blade Thickness Above Heel | 2 mm |
Steel Type | AUS-10 Stainless Steel with Stainless Steel Cladding |
Rockwell Hardness | 60–61 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Oak |
Knife Line | Haruyuki Nagisa |
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 Nagisa - The stunning Nagisa series from Haruyuki is perfect for any home cook or young chef looking for a set of sexy, reliable, and rugged kitchen knives. The AUS-10 steel core takes a blazingly sharp edge and is sandwiched between a cascade of gorgeous Damascus steel. The simple, elegant oak wood handle gives this line its name, and we love the minimalist look of a single piece of wood used for the handle.