“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.
|Knife Shape||Carving Knife / Sujihiki|
|Steel Type||VG10 Stainless Steel|
|Handle Material||Micarta with welded bolster|
|Knife Line||Tojiro Flash|
Sign up to get the latest on sales, new releases and more …