SUJIHIKI
The sujihiki is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés.It can also be used instead of a yanagi to slice raw fish.
BLADE & HANDLE
This knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention.
Core Steel: VG 10 Steel
Handle Type: Mahogany Wood
HRC: 60 Weight: 9.1oz
Edge Length: 240mm / 9.4″
Bevel Angle Ratio: 50/50
Overall Length: 365mm / 14.2″