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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.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 240mm |
| Blade Height | 38mm |
| Steel Type | SLD Stainless Steel |
| Rockwell Hardness | 60:62 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Oval/Octagon Chestnut wood handle with water buffalo horn collar |
| Blacksmith | Masashi Yamamoto |
| Knife Line | Masashi Kemuri |
About Masashi Yamamoto - Masashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono. Despite his young age, Masashi makes a beautifully polished and crazy sharp blade. The cool thing about him is that he works entirely by himself hand-making all of his blades and putting on the handles, the whole enchilada. Well, his coolness goes beyond his talent. He’s also a bit of a risk taker, he likes to forge knives in his flip-flops as well as light cigarettes off glowing pieces of steel he’s working with. Bad. Ass.
