The sujihiki is a knife used to carve cooked and raw meats. It is also often used for prepping and making sushi, substituting for a traditional Yanagi, which has a single grind. (Suji means tendon and biki means pull.) It is the Japanese version of the western slicer.
This Takeda Sujihiki measures approximately 215mm on the blade. So itís on the short side for the style. The slender blade of this knife is the key to itís slicing abilities. The kuouchi finish enhances that capability by reducing the tendency for food sticking.
Of course razor sharpness is the key to any great sujihiki and in this regard the Takeda Classicís super thin edge and acute bevel deliver on this promise. The hand forged central core of Aogami Super steel assures that this edge remains sharp and is easy to resharpen when necessary.
This a really lovely knife which can perform the finest slices on a brisket as easily as a tuna loin.
The knife comes with an octagonal, rosewood handle with ebony ferrule.
Thickness at spine: 2.2mm
Blade Height: 37.5mm
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