425.00 - Sold Out
“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.
|Steel Type:||Aogami Super (Super Blue carbon) Steel clad with Stainless Steel|
|Handle Material:||Cherry wood handle with Pakka wood collar|
|Knife Line:||Masakage Koishi|
|Calgary||Out of Stock|
|Calgary Farmers Market||Call for availability|
|Edmonton||Out of Stock|
|Ottawa||Out of Stock|
|Vancouver||Out of Stock|
1) Does the knife come with a saya? 2) What is the total length of the knife, handle included?
The total length of the Koishi AS Sujihiki, including handle, is approximately 46cm (I measured a few and averaged) Expect a few mm of difference as they are each handmade. Unfortunately we do not yet have sayas to fit this knife, but the 300mm blade guard should cover all you need. (again, because they are each handmade the guard may be just a little off)