Shape | Sujihiki |
---|---|
Blade Length | 240 mm |
Blade Height | 36.2 mm |
Blade Thickness Above Heel | 2.1 mm |
Weight | 184 g |
Steel Type | ZA18 Stainless Steel with Stainless Steel Cladding |
Edge/Bevel | Double (50/50) |
Handle | Western Handle - Pakkawood Metal Bolster |
Knife Line | Haruyuki Soba |
Rockwell Hardness | 60–62 |
Made in | Seki, Gifu, 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 Soba - These knives are the perfect gateway into Japanese knives and make a perfect gift. They look great, and have a familiar feel because of the western style handle and the performance of the steel will blow you away. They feel rugged, yet agile and will make you a better cook!
These are forged out of ZA18, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steel of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives. As you get used to using one of these knives, you will find that the fine edge requires less force when cutting. Using less force translates into better edge retention over time. The handle is made from Pakkawood, a durable material made of wood that has been heat-treated with resin. It looks like wood but is way more durable. The edge has been sharpened by hand with a Western-style 50/50 bevel making it suitable for almost any kitchen task.
The kanji on the knife blade “春幸” means “Haruyuki”.