Sujihiki Knife Specs
- Blade Type: Double-bevel
- Blade Length: 24–28.5 cm
Sujihiki knives were originally designed for cutting meat along the muscle line. However, their double-bevel makes them easy to use for right and left-handed people. Many cooks use them to cut all kinds of flesh, including sashimi, raw meat, roasts, fish, and poultry.
Sujihiki are ideal for carving and slicing. The long blade allows slicing in a single stroke. The longer, thinner blade prevents the blade from sticking to the meat. You can create clean, ultra-thin slices of meat and fish such as carpaccio.
Blue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:
- Contains chromium and is rust-resistant.
- High hardness (HRC60) and good sharpness.
- Tough blade and resistant to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.
Shirogami (White) steel is pure carbon steel that is reasonably priced but rusts easily. We have a variety of stainless steels such as Ginzan, VG10/5/1, AUS10/8, high-speed powdered steel (SRS, SG2), and others.