Specifications

Style : Sujihiki (Slicing Knife)
Length : 300mm (11.8″)
Blade Steel Type : Ginsan Steel (Silver 3) Clad with Stainless 304
Handle material : Rosewood
HRC : 61
Bevel Angle Ratio :50/50
Cover : Not included

Takada Blade & Handle

Devoted to his craft, Mitsuaki Takada is recognized for his unparalleled sharpening skill. His thin Hamaguri convex cutting edge, slices through food like butter. Previously, he worked under renowned Knife Manufacturer, Ashi Hamono in Sakai, for nearly 14 years, before deciding to start Takada No Hamono in 2018, located in Sakai Japan. The journey has just begun for Takada No Hamono and we are excited to be carrying such high quality blades. The Ginsan 3 steel is hand forged by master blacksmith Satoshi Nakagawa.

Takada Sujihiki

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.