The Sujihiki is a long narrow blade designed for slicing any raw or cooked flesh (meat, poultry, game & fish) with consummate ease. The reduced surface area means that even the most fatty or oily flesh does not stick to the side of the blade. Whether you are preparing see through slices of Carpaccio, carving the Sunday joint or portioning fish this knife will make any flesh cutting task really simple. Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain.
|Knives Collection||Hasegawa Collection|
|Knife Style||Western (Double Bevelled)|
|Blade Material||Stainless Steel|
|Core steel type||VG10|
|Purchase Includes||One free sharpening|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|