With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world.
The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and the name translates to “muscle cutter”. It is usually long (270-300mm) and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions.
Masamoto VG series 240 mm Sujihiki, is made from Hyper Carbon Molybdenum-Vanadium Stainless steel that combines rust resistance, sharpness and edge retention. Famous for its great balance is neither too light nor too heavy. Its western type handle is made of Polyoxymethylene Resin that gives it durability, heat & water resistance as well as antimicrobial effect. This knife is an excellent choice for sushi lovers but also for barbecue fans that prefer the western handle knives.
|Brand / Blacksmith:||Masamoto|
|Blade Length / Total length (mm):||240 / 370|
|Grind:||50 / 50|
|Steel type:||Hyper Molybdenum Vanadium|
|HRC hardness:||58 – 59|
|Handle type / Material / Ferrule:||Western Duracon (Synthetic)|
|Spine Thickness at heel / tip (mm):||2,20 / 0,50|
|Blade height at heel (mm):||38|