Literally translated, Sujihiki means "meat cutter". And that's what it's best suited for. The blade is thin, has an average length of 270mm and is low in height. Whether you want to slice a brisket, a roast pork or carpaccio as thinly as possible, with a Sujihiki you can do it in a single clean movement.
- HRC: 60-62
- Steel: SK Carbon
- Blade length: 270mm
- Thickness of blade back over heel: approx. 2.34mm
- Weight: 218g
- Form: Sujihiki
- Blade type: 50/50
- Handle material: Pakka wood
- Blacksmith: Sakai Kikumori
- Origin: Sakai, Japan
Carbon knives require more care than stainless steel knives. Please read the information under "Useful information" or just ask me directly.