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 Oul Sakai Ginsan - Oul Sakai sources blades from the best knife makers in Sakai, and has them sharpened by their resident master-sharpener, Maruyama-san. Oul Sakai was the first maker in Sakai to bring carbon steel clad with stainless steel to Yoshikazu Tanaka-san, and now Tanaka-san loves it! He now forges with this steel for several different companies.
The Ginsan series is forged by Yamatsuka-san, with the famous Ginsan stainless steel. Ginsan was created to cut like high carbon steel, with none of the maintenance that carbon steel is know for. It's perfect for home cooks who don't want to keep their knives dry, or the professional who needs a more rugged knife. Lightweight, flashy, and perfect for any kind of cook!
|Knife Shape ||Sujihiki|
|Blade Length ||240mm|
|Blade Height ||39mm|
|Spine Thickness at Heel ||3mm|
|Steel Type ||Ginsan Stainless Steel|
|Rockwell Hardness ||60-62|
|Edge/Bevel ||Double (50/50)|
|Handle ||Wa (Japanese) Handle, Octagon Cherry wood handle|
|Blacksmith ||Shogo Yamatsuka|
|Maker ||Oul Sakai|