The Saji G3 Wa Sujihiki 240mm is made by Takeshi Saji, a third generation blacksmith with over half a century of experience. His shop is situated in the famous knife making city of Takefu. Saji-san has constructed this line of knives from ginsan stainless steel. He heat treats the alloy to an HRC rating of 61. G3 steel is renowned for its excellent edge properties. The ginsan hagane (core) is wrapped in a stainless cladding resulting in a fully stainless steel blade which is both durable and easy to maintain.
This 240mm sujihiki is on the short side of the scale for slicers of this style. It is the ideal choice for home cooks and those working in restricted spaces. Basically a westernized yanagiba, the sujihiki is a perfect blade for most protein slicing tasks. Unlike the yanagiba, it is double-sided, which makes it easier to sharpen and easier to use by both left- and right-handed chefs. It can handle both raw and cooked ingredients with a simple one-stroke slice. This is especially important for ingredients that will suffer from being sawed at, like sushi or delicate hams.
The knife is beautifully finished with a polished blade flat that transforms into a frosted blade road. The octagonal rosewood and pakka wood handle adds to the exceptional aesthetic of this fine piece of cutlery.
Region: Echizen Japan
Edge Steel: Ginsan
Blade Length: 245 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
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