- Type: Sujihiki / Slicing knife
- Brand: Ishizuchi
- Construction: Hon-Warikomi / Ironclad Aogami Steel
- Method: Hammer Forged
- Blade Length: 240 mm (9.4 in)
- Blade Height: 33 mm (1.2 in)
- Weight: about 124 g (4.3 oz)
- Spine Thickness: 3 mm/at heel
- Blade Type: Double-bevel
- Core Edge Steel: Blue (Aogami) #2 high carbon steel
- HRC (Rockwell Hardness): 60-62
- Finishing: Black Finish (Kurouchi)
- Handle: Japanese, Walnut (Kurumi)
- Place of Origin: Tosa, Japan
Sujihiki translates literally to 'Flesh Slicer,' which does precisely what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion. The reduced surface area prevents the blade from sticking to the meat. With a Sujihiki, clean slices of brisket or ultra-thin applications like Carpaccio will become a breeze to execute.
Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.
Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade.
There is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.
- After using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).
- Do not hit or twist the cutting edge and cut frozen foods.
- Use a sharpening stone to maintain the sharpness of the blade.