About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra-thin applications like Carpaccio will become a breeze to execute.
A 240mm sujihiki is excellent for smaller roasts, birds, and fish.
About Tantakatan - These knives look great, have a familiar feel because of the western style handle and the performance of the steel will blow you away. The hammered surface will break up surface tension, allowing the knife to glide easily through the food as you slice and dice.
Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. An outer layer of stainless steel helps to prevent rust from occurring on the blade.
The handle is made from Pakka wood, a durable material made of wood that has been heat-treated with resin. It looks like wood but is way more durable.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 240mm |
| Blade Height | 33mm |
| Steel Type | Aogami Super (Super Blue carbon) Steel clad with Stainless Steel |
| Rockwell Hardness | 63:64 |
| Edge/Bevel | Double (50/50) |
| Knife Line | Haruyuki Tantakatan |
| Manufacturer | Haruyuki |
