High Speed Steel core (HRC 64-65) with Stainless Steel Cladding
Incredible edge retention and sharpness with ease of sharpening
Double Beveled Sujihiki Knife
Superior sharpness and edge retention
Full Tang Black Pakkawood Handle
Lacquered Magnolia wood Saya cover included
The sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. The sujihiki is the Western-style equivalent of the traditional yanagi knife.High Speed Steel is currently considered to be the most advanced stainless steel on the market for high end kitchen knives. A particular significance is the high amount of Cobalt (8%) in the steel alloy which give it its high wear resistance and durability. It makes it perfect for use in its original purpose of industrial machinery, but also excellent in high end kitchen knives which require long lasting edge retention.
It is not easy to forge kitchen knives with High Speed Steel and there are not many knife manufacturers that make the attempt. However, the end results are overwhelmingly positive if done successfully. A particular importance is during heat treatment when the steel reaches in excess of 1200 degrees Celsius. This temperature is extremely high even within forging handcrafted Japanese knives and combined with the state of the art steel, it is what makes the Yoshihiro High Speed Steel Sujihiki Slicer its exceptional features.
The High Speed Steel core is clad in full stainless steel for added protection and durability and comes with a handcrafted Lacquered Magnolia wood cover for easy storage. Black Pakkawood is utilized on this full tanged handle and the stainless steel bolster enjoys an elegant finish that is quite uncommon within most handcrafted Japanese knives..