The Haruyuki Kasumi Uchi line is both stunning and reasonably priced. The AUS8 steel keeps an edge, but also is resistant to rust and chipping. This 240mm sujihiki is perfect for turkey season ... which is always something to be getting ready for. In our opinion.
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.
|Steel Type:||AUS8 Stainless Steel|
|Handle Material:||Pakka wood with welded bolster|
|Knife Line:||Haruyuki Mugi|
|Calgary||Out of Stock|
|Calgary Farmers Market||Call for availability|