The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.
Steel Type: Stain-Resistant Steel
Steel Material: 440 16Cr. Molybdenum
Knife Bevel: 70/30
Handle Material: Composite Wood
HRC 58 - 59