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 Haruyuki Goma -Haruyuki Goma blades offer great looks combined with spectacular performance and ruggedness. If you're buying your first fancy knife, or giving one as a gift, you can't do better than the Goma. VG-10 is steel formulated specially to make knives; it brings sharpness, toughness and stain resistance together in the best combination possible. The result is a mind-blowingly sharp edge that stays sharp for a very long time. Compared to other stainless steels, it is a dream to sharpen.
These knives are hand sharpened and hand-honed with a 50/50 double bevel edge, making them great performers in the kitchen. The unique tsuchime finish (hand hammered dimples) allows the blade to slide through food without sticking with the added bene t of a distinctive looking blade.The pakkawood handle is made from layers of wood and resin, compressed under intense pressure to produce and incredibly durable material.
|Knife Shape ||Sujihiki|
|Blade Length ||240mm|
|Blade Height ||37mm|
|Spine Thickness at Heel ||2mm|
|Steel Type ||VG10 Stainless Steel|
|Rockwell Hardness ||60-62|
|Edge/Bevel ||Double (50/50)|
|Handle ||Mahogany effect pakkawood with welded bolster|
|Knife Line ||Haruyuki Goma|