The stunning pattern emerging on the surface all the way through to the tip of the blade is a creation of seasoned craftsmanship. The wildness of the struck blades and the soft feel from 45 layers of Damascus steel; there is not a single duplicate in the world.
What is Sujihiki (Slicer, Slicing knife, Filet knife)
The blade is elongated and thinner than Gyutoh (butcher knife for meat) and used primarily to cut apart large piece of meat. This type can easily cut away meat with the tendons still intact when slicing the beef shank hung by a S hook. The Sujihiki knife’s true purpose extends further to dividing the meat through the tendons into blocks of few kilograms. In restaurants, the more expensive the ingredient becomes, such as file mignon or sirloins, tendons that are hard to bite through are carved away in preparation. Since the blade is thin, it can cleanly remove the tendons without wasting any meat, preventing loss, which makes this knife an indispensable knife to professional chefs handling beef products.
Blade : 45 layered Damascus Hammered AUS10 Alloy Core
Handle : Octagonal Chestnut Wood
Bevel : 70/30
Length : 240mm
HRC : Approx 60
Weight : 132g
1.Do not attempt to cut frozen item or bones as it may result chip or worst.
2. Remember to keep your knife dry after use. Do not store them close to a water source.
3. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.