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.Nigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.
|Spine Thickness at Heel||3mm|
|Steel Type||SG2 Powdered Stainless Steel|
|Handle||Wa (Japanese) Handle, Octagonal Teak with Buffalo Horn collar|