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 Masakage Koishi -These knives, which are hand forged by Yoshimi Kato have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles. With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. Think Chuck Norris, but if he was a kitchen knife
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. The outer layer is stainless steel, making this knife very easy to maintain.
|Spine Thickness at Heel|
|Steel Type||Aogami Super (Super Blue Carbon)core with Stainless Steel Cladding|
|Handle||Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar|
|Knife Line||Masakage Koishi|