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 Masashi Kemuri -Masashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. The unassuming Kemuri series is an extremely hard worker thanks to the power of SLD stainless steel, which stays sharp like carbon steel but doesn't rust. The burned chestnut and ox-horn handle adds a flash of sexiness to these slick-looking blades.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 240mm |
| Blade Height | 38mm |
| Weight | |
| Spine Thickness at Heel | |
| 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 |
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