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! The extended blade allows you to slice with one long stroke, instead of jerking the knife back and forth in a sawing motion. This makes clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.
About Masashi Kaijin - 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 beautif64-65ully polished and crazy sharp blade and can make his steel harder than other makers through unique heat-treating processes.
The name Kaijin translates to 'Ash', inspired by the ash in his workshop and tobacco ash from his trademark cigarettes. The VS1 steel can take an exceptionally sharp edge and hold it longer than most Japanese knives, with a bit less brittleness than most uber-hard blades. Tochi wood is a beautifully simple accent as a handle, in a grippy octagon shape that's a favourite of staff and customers alike.
Can I pick up my order Curbside / At the store? Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.