The sujihiki is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés. It can also be used instead of a yanagi to slice raw fish.
This knife is made honyaki style, with one piece of high carbon steel, and with a 55/45 edge, it can easily be sharpened to suit your preference, whether you are right or left handed.
The G-type series is Nenohi’s premier line and comes with the P-Maicarta handle. More affordable than the SD series, it performs to Nenohi’s exacting standards.
Core Steel: High Carbon Rust-Resistant Steel
Handle Type: P-Maicarta
Edge Length: 285mm / 11.2″
Bevel Angle Ratio: 55/45*
Overall Length: 415mm / 16.3″
* According to Nenohi Cutlery even though the bevel angle is 55:45 it can still be used by lefties. However, you can easily sharpen it to 45:55 for optimum use.