Details

Style : Sujihiki (Slicing Knife)
Blade Steel Type : VG 10 Steel
Handle material : Composite Wood
Blade Length: 240mm (9.4″)
HRC : 61
Bevel Angle Ratio : 50/50
No Saya Cover.

Sujihiki Slicing Knife

Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef’s knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.

Care

Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.