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sharper edge than Western versions
and has an even more ductile blade than the G-type series
and easier to sharpen
The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés
8″)Bevel Angle Ratio: Single bevelOverall Length:Cover : Comes with a wooden sayaSpecial Feature: Kasumi
NENOX Western SD Sujihiki 285mm sharper edge than Western versionsThe sujihiki is a Japanese style slicing knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and pats. It can also be used instead of a yanagi to slice raw fish. This knife is made honyaki style, with one piece of high carbon steel, and with a 55 45 edge, it can easily be sharpened to suit your preference, whether you are right or left handed. The SD
