Japanese Knives
Sharpening
Kiyoshi Kato Aoniko Migaki Sujihiki 270mm
$1,057.00
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.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 270mm |
| Steel Type | #2 Aogami (Blue carbon) Steel clad with Stainless Steel |
| Rockwell Hardness | 61-63 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Octagon magnolia with horn collar |
| Blacksmith |
Kiyoshi Kato |
| Shape | |
|---|---|
| Blade Length | |
| Steel Type |
Rust Prone ⓘ
This knife can rust, click to learn more.
|
| Rockwell Hardness | 62–63 |
| Blacksmith | |
| Handle |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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