Sujihiki slicer is a skinny, Japanese style slicer originally used by meat processing industries for breaking down loins, trimming sinews and portioning.
Nowadays, Sujihiki knives are widely used by chefs, seafood market as well as butchers and serious home cooks.
The slim blade is perfect for a variety of tasks like skinning and portioning fish, steaks, slicing carpaccio, tataki beef or tuna, cured salmon and carving roasts.
The blade is made of thinly profiled AUS-10 stainless steel that holds the edge really well.
The Rosewood handle secured with 3 rivets is very comfortable to hold in hand.
Aritsugu is one of the highest regarded knife maker s in Japan with more than 400 years of history forging blades.
All our knives are hand sharpened with Japanese whet stones before leaving here for full performance out of box.
Please note that the character of AUS-10 is close to semi carbon steel and it may tarnish or rust if not maintained properly.
These knives are hand made in Japan and the size, weight and colour may slightly differ from knife to knife.
240mm
| Total Length | 370mm |
| Blade Length | 240mm |
| Blade Width | 36mm |
| Blade Thickness | 2mm |
| Weight | 165g |
| Handle Length | 115mm |
| Blade Material | AUS10 Stainless Steel |
| Handle Material | Rosewood |
| HRC | 59-61 |
