Shape | Sujihiki |
---|---|
Blade Length | 270 mm |
Steel Type | Aogami Super (Blue Carbon Steel)
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 63–64 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Oval Cherrywood Red Pakkawood Collar |
Made in | Tosa, Kochi, Japan |
Brand | Tsunehisa |
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 Tsunehisa: Tsunehisa blades are made with the ethos of 'affordable quality'. They make high-end Japanese blades by machine-forging their steel to create a reliable, consistent, and affordable product, which is then lovingly finished by a team of expert craftspeople for a handmade fit & finish.