Masashi Koi Sujihiki 270mm

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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.

About Masashi Koi -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 hammer-finished Koi series is named for the koi fish, which inspired the pattern on this knife. Semi stainless VS1 steel allows this knife to cut like carbon steel and slowly develop a patina, but not rust as quickly as carbon steel. These are perfect for young chefs and home cooks alike!


Knife Shape Sujihiki
Blade Length 270mm
Blade Height 38mm
Weight 144g
Spine Thickness at Heel 3mm
Steel Type VS1 Semi-Stainless Steel
Rockwell Hardness 60-62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle, Chestnut wood handle with black pakka wood collar
Blacksmith Masashi Yamamoto
Knife Line Masashi Koi