This Sujihiki Slicing knife is handcrafted by our proprietor Masaaki Saito here in Aspley, north side of Brisbane.
Sujihiki is a long Japanese slicing knife originally used by butchers for breaking down loins, trimming sinews and portioning.
Sujihiki is now used for variety of tasks including cutting steaks, skinning and portioning fish, carving roasts or slicing Carpaccio and cured fish like smoked salmons.
This knife has a good volume in the body ( not too thin & not too light ) so the weight helps when skinning or trimming.
The blade is made of reliable RWL34 stainless steel and has 50/50 universal edge.
RWL34 is an amazing knife steel with great edge retention and easy maintenance makes this knife a perfect workhorse.
The octagonal handle is made of TAS Blackwood, topped with Teak ferrule.
Beautifully polished timber handle suits for both hands and gives amazing grip / feels.
This knife is one and only, uniquely handcrafted by knife master Masaaki Saito from blade to handle.
|
Total length |
405mm |
|
Blade length |
250mm |
|
Blade width |
37mm |
|
Blade thickness |
2.6mm |
|
Weight |
225g |
|
Blade material |
RWL34 Stainless Steel |
| Handle Material | TAS Blackwood/Teak Ferrule |
| Handle length | 140mm |
| HRC | 60 |
