Our Yoshihiro VG-1 Gold Steel Sujihiki Kiritsuke Slicer Chef Knife is forged with a sword tip that helps balance the weight of the knife and allows for more detailed work, this knife is complimented with a premium Octagonal handcrafted Ambrosia handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. A protective Lacquered wooden sheath called a Nuri Saya is included, which protects the knife and adds to its appearance when not in use.
One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. 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 Kiritsuke has sword tip that helps balance the weight of the knife and is recommended for chefs who are interested in a Sujihiki but have a smaller working space. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. Do not allow the blade to touch bone or frozen food. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.