Shape | Sujihiki |
---|---|
Blade Length | 240 mm |
Steel Type | Aogami Super (Blue Carbon Steel)
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 63–64 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Morado Blonde Pakkawood Collar |
Knife Line | Haruyuki Shiso |
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 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 Shiso -The Haruyuki Shiso has the best of both worlds; it combines classic style and elegance with the consistency and perfection of modern factory-forging. Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. It’s called SUPER for a reason. They are then clad in a softer stainless steel to help lower the possibility of rusting. Just brilliant.
The handle is made from Morado, a wood used when durability is key. Flooring and cabinetry, for example.
The kurochi finish is possibly one of our favourites we’ve seen on a machine-forged knife. Whether you are a professional chef building your tool kit, or a home cook wanting an awesome knife, the Shiso will serve you well.