Sujihikis are long and narrow Japanese slicing knives perfect for portioning fish or meat. Their ample length is intended to be used to cut with a continuous pulling motion, allowing the blade to do the work with little pressure. The Koishi line features Aogami Super Steel, stainless cladding, cherry wood handles and a tsuchime finish, which refers to the dimpling along the upper part of the blade. These knives take an exceptional edge and hold it for longer than almost any other knife. The stainless cladding allows high carbon performance without having to fuss over the blade too much. The edge is reactive however, so the blades should be promptly wiped after use and always washed by hand.
Location: Echizen Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 6.6 ounces
Blade Length: 272 mm
Overall Length: 428 mm
Thickness at Heel: 4.2 mm
Blade Height: 41.1 mm
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