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 high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.
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.
Core Steel: SK Carbon Steel
Handle Type: Rose Shitan (Rosewood)
HRC: 61 Weight: 6.2oz
Edge Length: 270mm
Bevel Angle Ratio: 50/50
Cover : Comes with a wooden saya
Special Feature: Sujihiki Price: $380.00
Carbon steel knives will rust if not maintained properly. Use the Tsukiji Masamoto Rust Remover or
Sabitohru Rust Remover to clean oxidized blades.