TESSHU Sujihiki 10" (250mm) AUS-10 Stainless Steel Clad blade, Octagonal Shaped Ho Wood Handle
[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" (250mm)
- Handle Length; 5-3/8" (138mm)
- Total Length; 16" (405mm)
- Knife weight; 4.8oz.(135g)
- The heel part of the spine width is 1/16" (2mm) wide.
- The width from the heel to the spine; 1-13/16" (45mm)
- HANDLE; Water Buffalo Ferrule and Octagonal Shaped Ho(Japanese Magnolia) Wood handle
- HRC; 59
- BLADE; AUS-10 Core Stainless steel/SUS-10 stainless Cladding blade (Sanmai style)
- AUS-10 Stainless steel (C; 0.95-1.10%, Cr.; 13.00-14.50%, Mo.; 0.10-0.30 V; 0.10-0.25, Ni.; 0.49, Si.; 1.0%, Mn; 0.50, P; 0.04, S; 0.03)
- Maker of the knife: Takeshi Aoki (Aframes Tokyo)