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Sujihiki knives are two-sided slicers, as opposed to the similarly shaped single-sided yanagibas. As such they are far easier to use and sharpen. Even so, they still perform the similar task of slicing proteins in one single drawn action with ease and control. At 270mm this is a medium sized example of the breed, so it is perfect for home chefs or pros working in tight spaces.
This lovely example of a slicer is made from Ginsan stainless steel. This is Hitachi’s special stainless steel which, in the hands of a good blacksmith, can offer similar sharpness and edge retention to carbon steel. Ginsan is also known as Silver 3 or Ginsanko and it is the favored stainless steel for use in making Japanese traditional style single bevel knives. It is rare that such blades are made from any stainless steel and this shows how similar Ginsan can be to a high carbon alloy in many regards.
The inner core steel is wrapped in a stainless steel cladding that is given a very attractive pear skin finish. This finish is called nashiji in Japanese and it adds a great look to the blade while aiding with food release. A fine cherry wood octagonal handle with a black pakka wood ferrule are perfectly suited to this classic-looking blade, giving a good balance in hand and a secure feel in use.Weight: 5.9 oz (168 g)
Edge Length: 268 mm
Total Length: 417 mm
Spine Thickness at Base: 3.4 mm
Blade Height: 40.0 mm
This lovely example of a slicer is made from Ginsan stainless steel. This is Hitachi’s special stainless steel which, in the hands of a good blacksmith, can offer similar sharpness and edge retention to carbon steel. Ginsan is also known as Silver 3 or Ginsanko and it is the favored stainless steel for use in making Japanese traditional style single bevel knives. It is rare that such blades are made from any stainless steel and this shows how similar Ginsan can be to a high carbon alloy in many regards.
The inner core steel is wrapped in a stainless steel cladding that is given a very attractive pear skin finish. This finish is called nashiji in Japanese and it adds a great look to the blade while aiding with food release. A fine cherry wood octagonal handle with a black pakka wood ferrule are perfectly suited to this classic-looking blade, giving a good balance in hand and a secure feel in use.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Best Knife EverPosted By: js - verified customer
2 people found this review helpful
The title says it all. Beautiful fit and finish. OOTB sharpness is screaming. Weighted, which may throw one off, but I love it because it's more balanced. Masakage was my go to for quite some time but Kanehiro has topped it. I am in love with this suji.
2 people found this review helpful
The title says it all. Beautiful fit and finish. OOTB sharpness is screaming. Weighted, which may throw one off, but I love it because it's more balanced. Masakage was my go to for quite some time but Kanehiro has topped it. I am in love with this suji.
