The classic yanagiba is a single bevel slicer that is one of the three main knives of Japanese kitchen cutlery. Sujihikis are virtual yanagibas with a double bevel. The name sujihiki is derived from the Japanese words suji, which means tendon, and biki, which means pull. It is a perfect blade shape 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. Of course, like a yanagiba, it is also well suited to slicing raw ingredients like sushi.
The Moritaka 270mm sujihiki is made with a core of exceptionally treated Aogami Super which is wrapped with a kurouchi finished iron. The kurouchi finish provides a wonderful rustic/traditional look to the blade as well as helping with corrosion resistance. These blades will take and hold an incredibly refined edge while possessing great durability. The flatter edge profiles that Moritaka design into their knives are particularly well suited to the sujihiki pattern, providing exceptional slicing performance.
We are presenting a limited quantity of these outstanding blades with some wonderful custom handles made by our favorite woodworkers. We will change the pictures and specifications to illustrate the currently available combination.
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai
Core Steel: Aogami Super Steel
Cladding: Soft Iron
Handle: Custom Octagonal
Weight: 6.3 ounces
Blade Length: 270 mm
Overall Length: 430 mm
Thickness at Heel: 3.5 mm
Blade Height: 35 mm
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