The knife with long narrow blade in the shape of willow leaf, which easily penetrates the cutting material. Thanks to its length and the possibility of separation of the material by one cut, which is very smooth, preserves the integrity and freshness of cutting food. Sujihiki can be recommended especially for sushi and sashimi, big roast meat and other kinds of meat and fish, but it can be also used for cutting thin slices of vegetable. Shorter models are often used as auxiliary peeling knives. Sujihiki is both-side sharpened knife in western style, equivalent of traditional one-side sharpened knife Yanagiba.
BD-07 knife Sashimi 210 mm Suncraft VG-10 Black Damascus & Japanese kitchen knife & chef’s knife & slicing knife & sushi knife & core made of the vg10 steel – 67 layers of Damascus steel & octagon handle made of pakawood & length of the blade 210 mm
KIRITSUKE / Slicer 250mm Suncraft Elegancia SG2 & Japanese kitchen slicing knife & core made of Japanese powder steel SG2 & western handle Wallnut Pakkawood & brass bolster & length of the blade 250 mm
Slicer ( Sujihiki ) 240mm-Suncraft Senzo Universal-Damascus- Japanese Slicing Knife -Tsuchime- VG10–33 layers
Sashimi 210mm-Suncraft Senzo Classic-Damascus- Japanese Kitchen Knife -Tsuchime- VG10–33 layers