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 300mm sujihiki is excellent at tackling all slicing jobs, including briskets, large roasts and portioning your own steaks.
About Masakage Zero - The Masakage Zero line is top notch, a high performance knife combining unbelievable sharpness and pure hotness. These blades make people stop in their tracks to catch a second look, with a handle of Ironwood (one of the world's hardest woods), pinned with a mosaic in the shape of a chrysanthemum — the Zero plays second fiddle to no knife.
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 - It’s called SUPER for a reason. The outer layer is stainless steel, making this knife very easy to maintain.
| Knife Shape | Sujihiki |
|---|---|
| Blade Length | 300mm |
| Blade Height | |
| Spine Thickness at Heel | |
| Weight | |
| Steel Type | Aogami Super (Super Blue carbon) Steel clad with Stainless Steel |
| Rockwell Hardness | 63-64 |
| Edge/Bevel | Double (50/50) |
