A long blade that is short from heel to spine makes this style of knife perfect for slicing proteins. The long blade offers the opportunity to make long strokes which is necessary for achieving the perfect slice while the short profile reduces friction with the ingredient further improving its abilities in this area. The sujihiki is not a versatile shape and does not lend itself well to any other tasks.
Forged by a group of blacksmiths working out of Sanjo City, Japan. Fujimoto Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. Made from burnt chestnut with a plastic ferrule we at the shop have no problem with the handle, it's what you give up to get such great value for you money however. This knife is slightly blade heavy.