Shape | Sujihiki |
---|---|
Blade Length | 270 mm |
Blade Thickness Above Heel | 2 mm |
Steel Type | SG2 High Speed Powder Stainless Steel with Stainless Steel Cladding |
Rockwell Hardness | 62–63 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon |
Blacksmith/Maker | Kei Kobayashi |
Made in | Seki, Gifu, Japan |
Brand | Kobayashi |
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.