Shape | Sujihiki |
---|---|
Blade Length | 240 mm |
Steel Type | Uddeholm Swedish Stainless Steel |
Rockwell Hardness | 59–60 |
Edge/Bevel | Double (50/50) |
Handle | Western Handle - |
Made in | Sakai, Osaka, Japan |
Brand | Sakai Takayuki |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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 Sakai Takayuki -Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.