Perhaps the most iconic Japanese kitchen knives are the slicers that are ubiquitous in fine sushi houses. While the traditional sushi knife is the single bevel yanagiba, the yanagiba is a finely tuned, highly specialized tool that does not make a perfect translation to the typical Western kitchen where big pieces of land roving beasts are the norm. This 270mm sujihiki offers the character, elegant lines, and handmade provenance of the finest yanagibas while offering the more versatile dual bevel construction more apropos in Western applications. This knife is handcrafted by third generation blacksmith Takeshi Saji. The long slender lines of the sujihiki are accented by the sharp line of contrast between the polished blade flats and frosted blade road. This look is completed by an attractive octagonal rosewood handle with black pakka wood ferrule. As the cladding and Ginsan steel core alike are stainless, upkeep is minimal. Ginsan steel is well regarded for its keen edge taking and at 61 HRC the edge will retain considerable toughness. These are handmade knives so buyers should expect some variation between individual knives.
Blacksmith: Saji San
Location: Echizen Japan
Construction: Ni Mai - Hammer Forged
Edge Steel: Ginsan (G3)
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Edge Grind: 50/50
Blade Length: 269 mm
Overall Length: 426 mm
Thickness at Heel: 3.2 mm
Blade Height: 40.7 mm
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