Type: Sujihiki / slicing knife
Construction: Gin san (Silver #3) stainless steel with Stainless steel
Out Side Blade: Soft Stainless steel
Core Edge Steel: Gin san (Silver no.3)
Blade Length: 270mm (10.6in)
Blade Height: 38mm ( 1.4in)
Weight: about 145g (4.3oz)
Spine Thickness: 2 mm/at heel
Blade Type: Double bevel blade
HRC (Rockwell Hardness): 60
Finishing: Satin Finish
Handle: Walnut Octagonal type
Place of Origin: Japan

Sujihiki translates literally to 'Flesh Slicer' and it does exactly 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, and 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.

Gin san (Silver #3) is a fine grained high carbon content stainless steel with the cutting feel and ease of sharpening of a carbon steel. The cutting quality is similar to that of a shirogami(White) steel. typically has an HRC of 60.

Sujihiki 270mm (10.6 in) Stainless clad Ginsan(Silver #3) Nashiji(Satin) finish Double-Bevel

¥33,000