| Blade Length | 270 mm |
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| Total Length | 400 mm |
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| Steel | VG-10 | ||
| Handle | Desert Ironwood | ||
| Ferrule | Steel | ||
| Rockwell | 60-61 HRC | ||
| Height Spine to heel | 42.9 mm |
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| Width at Spine | 1.8 mm |
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| Weight | 214 g |
Takeshi Saji is a master craftsman working out of the famed Takefu knife village, an co-op of incredible craftspeople renowned for it's kitchen knife production. In 1992 he was recognized by the Japanese government as a "Traditional Master Craftsman" and he was one of the founding members of the Takefu knife village. He hand forges each of his knives using the traditional methods passed down through the generations over the past 700 years.
Sujihiki translates to "Flesh Slicer" and the knife does just that. The long slender blade is perfect for long single stroke slices, without having to saw back and fourth leaving a cleaner cut and the juices where they belong, in the meat. Also being great for more delicate tasks like slicing sashimi or skinning larger fillets like salmon or amberjack. While perhaps more of a special occasion knife for home cooks for holiday roasts and birds, this is essential for a professional working a grill station, or butchering and portioning proteins.
*These knives are very thin and more prone to chipping and other damage with misuse than some other knives we offer*
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
