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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.
A 270mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.
About Masakage Kiri - Masakage’s Kiri (mist) line are hand forged from VG-10, a high carbon, stainless steel created for knife making and then laminated with 49-layer Damascus. Truly useable art! Paired with an oval handle made of white magnolia and red pakka, the balance and overall feel is something that a serious cook craves.
VG-10 is a steel designed to make knives; it brings sharpness, toughness and stain resistance together in the best combination possible. You’ll never see your food discolour or have to pick up a rusty knife.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 270mm |
| Steel Type | VG10 Stainless Steel |
| Rockwell Hardness | 60:62 |
| Handle | Wa (Japanese) Handle, Oval Magnolia wood handle with pakka wood collar |
| Blacksmith | Yoshimi Kato |
| Knife Line | Masakage Kiri |
