Sakai Takayuki Sujihiki Knife Stainless Damascus 45 Layer 240mm (9.4″) with Wa-Handle but a style that hails

but a style that hails from Japan’s Kanto region (Tokyo)

The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés

and with a 55/45 edge

as well as do other tasks like de-veining shrimp

These knives are widely used to prepare sashimi and sushi in lieu of a yanagi for its favorable maintenance requirements versus single bevel knives

Sakai Takayuki Sujihiki Knife Stainless Damascus 45 Layer 240mm (9.4″) with Wa-Handle but a style that hailsSUJIHIKI The 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. BLADE & HANDLE This is a hand hammered 45 layer Damascus knife with a Swedish Special Steel core and octagonal handle. This knife has a light weight because it is the sharpness of the