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Sujihiki slicer is a skinny, Japanese style slicer originally used by meat processing industries for breaking down loins, trimming sinews and portioning.
Nowadays, Sujihiki knives are widely used by chefs, seafood market as well as butchers and serious home cooks.
The slim blade is perfect for a variety of tasks like skinning and portioning fish, steaks, slicing carpaccio, tataki beef or tuna, cured salmon and carving roasts.
The blade is made of thin, high carbon steel that holds the edge really well with durable black pakka handle.
Aritsugu is one of the highest regarded knife maker s in Japan with more than 400 years of history forging blades.
All our knives are hand sharpened with Japanese whet stones before leaving here for full performance out of box.
Please note that this knife is made of high carbon steel and will tarnish or rust if not maintained properly.
These knives are hand made in Japan and the size, weight, volume and colour may slightly differ from knife to knife.
|Blade Material||Japanese High Carbon Steel|
|Handle Material||Pakka Wood|