Sujihiki (Flesh Slicer): Designed to make slicing meat as effortless as possible. The short height and generally thin blade on the Sujihiki are intended for the user to make a slice with one clean motion. This action ensures you retain flavourful juice and also cuts down on the sawing motion that creates uneven slices.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Aogami Super
- HRC: 63~64
- Edge Length: mm
- Height at heel: mm
- Distal Taper Heel: mm
- Distal Taper Mid: mm
- Distal Taper Tip: mm
- Weight: grams
- Handle: Octagonal Rosewood
- Shape: Bonito Knife
- Finish: Kurouchi
- Cladding: Iron
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: AS classic
- Blacksmith: Shosui Takeda
- Maker: Takeda Hamono
- Sharpener: Takeda Hamono
- Place of Origin: Niimi, Japan