Japanese Knives
Sharpening
Tetsujin Hamono Aogami Kasumi Kiritsuke Sujihiki 240mm
662.00
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 Tetsujin Kasumi - Tetsujin brand is a collaboration of Toru Tamura, who used to work at Knifewear Calgary, and Naohito Myojin who is a sharpener behind the Konosuke Fujiyama series. This particular knife is made with aogami 2 and soft steel cladding.
| Shape | |
|---|---|
| Blade Length | |
| Steel Type |
Rust Prone ⓘ
This knife can rust, click to learn more.
|
| Rockwell Hardness | 62–63 |
| Blacksmith | |
| Sharpener | |
| Edge/Bevel | |
| Handle | Octagon Ebony Water Buffalo Horn Collar |
| Made in | |
| Brand | Tetsujin |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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