Carving / Slicing Knives
One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. The Sujihiki slicer is perfect for thinly slicing large roasts or smoked salmon.
With a combination of the traditional styles of Japanese and Western slicing knives, a long straight blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredients freshness.
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Shaped in the traditional style of the Japanese Katana or Samurai sword, this is the ultimate knife for carving large roasts or thinly slicing fish.
A massive 270mm of VG10 Steel, clad in beautiful Damascus, will effortlessly slice your roast wafer thin - Sundays lunch will never be the same again! - VG10 Steel Core - 33 Layer Damascus - Full Tang - Double Bevel - Mahogany Handle - HRC 60 - 270mm |
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Tojiro Kiritsuke Shirogami (White Steel) Kiritsuke 240mmStyled in the way of the Japanese Katana the Sujihiki Kiritsuke is one of our more-stand out knives.
Traditionally reserved for executive Chefs or those highly skilled with traditional Japanese Knives, it has wide ranging uses including the carving of meats. Exemplifying the most intricate techniques of forging, layering, and hammering, this black forged knife, or Kurouchi in Japanese, is a traditional method of crafting high carbon knives. This unique style of forging offers an unpolished rustic finish. - 240mm - Magnolia Handle - Double Bevel - Shirogami (white steel) Core - 61 - 62 HRC |
