Sujihikis are Japanese carving knives with a double bevel (as opposed to a yanagiba
, which is a single bevel blade). The name is derived from the Japanese words suji, which means tendon, and biki, which means pull. It is a perfect implement for draw-slicing cooked proteins and soft foods like terrines and pates. The thin narrow blade allows the user to make a cut in one action thus disturbing the food as little as possible.
The Kato Nashiji Suminagashi is a line of fine cutlery that bears the proud name of the famous knife making family. It is another example of why they have their enviable reputation for making great handmade kitchen cutlery. The Nashiji Suminagashi blades are made using a san mai construct of VG-10 and a stainless damascus outer cladding. The VG-10 hagane is hardened to 61 HRC and together with the stainless jigane, makes for a knife with very rugged characteristics which is also very easy to care for.
The lovely looking blade is attached to a traditional octagonal rosewood handle with a black pakka wood ferrule. This is superior looking and performing sujihiki
is made by one of the great blacksmith houses. And at this really competitive price, it is easy to recommend.
Weight: 6.2 ounces
Blade Length: 270 mm
Total Length: 427 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 40.4 mm