The Sujihiki knife is designed for slicing large boneless meats and fish that can thinly and finely slice ingredients such as roast beef or smoked salmon.
This type of knife is often seen as the Western style equivalent of traditional Japanese yanagiba knife.
The Sujhiki knife is one of the most essential knives for chef to cut the best ingredients for professional use.
The blade of this knife was hammered with 16 layers of steel in Damascus and durable edge.
This knife is made with handcrafted mahogany wooden handles that is as beautiful and functional.
Superior sharpness, stain resistant blade, the Sujihiki is becoming a popular tool for house use special occasions.
This type of knife is often seen as the Western style equivalent of traditional Japanese yanagiba knife.
The Sujhiki knife is one of the most essential knives for chef to cut the best ingredients for professional use.
The blade of this knife was hammered with 16 layers of steel in Damascus and durable edge.
This knife is made with handcrafted mahogany wooden handles that is as beautiful and functional.
Superior sharpness, stain resistant blade, the Sujihiki is becoming a popular tool for house use special occasions.
| Knife size: | 240mm |
| Bolster Material: | Stainless Steel |
| Handle: | Mahogany wooden handles |
| Blade Material: | VG-10 |
| Edge Angle: | doubled edged |
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