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| Style: | Sujihiki (Slicer Knife) |
|---|---|
| Steel Type: | Super Blue Carbon Steel Stainless Clad |
| Steel Name: | Aogami Super (Super Blue Steel) |
| Material Characteristics: | Among carbon steels, it offers the best edge retention. |
| Material Advantages: | Once sharpened, the blade maintains its edge well, making it ideal for those who cut large volumes of food daily. |
| Material Disadvantages: | Because the steel is hard, it provides excellent sharpness but requires more time and effort to sharpen. |
| Blade: | Double edge |
| Sharpness Rating: | 8 |
| Sharpness Benefit: | Double edge |
| Blade Length: | 9.4" (240mm)
10.6" (270mm) 11.8" (300mm) |
| Handle Material: | Stabilized Wood |
| Bolster Material: | Stainless |
| Other Features: | Features an original design by Sakai Takayuki. The curved blade shape allows for smoother slicing of meat by leveraging the curvature. |