This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives.
The sujihiki is the Japanese version of the classic Western slicing knife but the blade is thinner and holds a sharper edge. The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.
Style : Sujihiki
Blade Steel Type : SK Carbon Steel
Handle material : Rose Shitan (Rosewood)
HRC : 61
Bevel Angle Ratio : 50/50
No Saya Cover.
Blade Length : 270mm (10.6")
Weight : 6.56 oz