TESSHU Sujihiki Knife 10-5/8" (270mm) Blue II Steel / Stainless cladding blade w/ Japanese Magnolia and Water Buffalo ferrule handle (Japanese slicing knife)
[Description about Sujihiki Knife]
Meat Slicing (Carving)
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Perfect for slicing roast beef, turkey, pork loin, and similar dishes.
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The Sujihiki’s long, narrow blade reduces friction, allowing for smooth, clean slices in a single motion.
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In the U.S., beautifully sliced meats are often a focal point—think Thanksgiving turkey—and the Sujihiki excels in this role.
Trimming and Portioning Meat
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Ideal for trimming fat and silver skin, or portioning steaks and chunks from larger cuts of beef or pork.
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Some people in the U.S. find it easier to handle than traditional butchering or boning knives.
BBQ and Smoked Meats
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Popular for slicing smoked brisket, pulled pork, and other barbecue dishes.
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BBQ enthusiasts often praise the Sujihiki as being “sharper and more agile” than Western-style slicing knives.
[Specification]
- Blade Length (from the tip to the heel): 10-5/8" (270mm)
- Handle Length: 4-3/8" (145mm)
- Total Length: 17" (430mm)
- The spine width near by the heel is 1/16" (2mm) wide.
- The width from the heel to the spine: 1-3/4" (45mm)
- Knife weight: 5.8oz (164g)
- Blade material: core blue II steel and stainless cladding (Sanmai)
- Handle: octagonal-shaped Japanese Magnolia with Water Buffalo horn bolster
- Maker of the knife: Takeshi Aoki (Aframes Tokyo)