Tsukiji Masamoto VG 10 Steel Sujihiki 240mm (9.4")
Style : Sujihiki (Slicing Knife)
Blade Steel Type : VG 10 Steel
Handle material : Composite Wood
Blade Length: 240mm (9.4")
HRC : 61
Bevel Angle Ratio : 50/50
No Saya Cover.
Sujihiki Slicing Knife
Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.