Sujihiki 筋引 “meat slicer”, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food.

This knife is made with san-mai construction of 440C core steel, sandwiched between 2 layers of softer damascus. 440C steel is a high-carbon stainless steel that is often used in the production of cutlery, knives, and other cutting tools. It has a high corrosion resistance, wearresistance, and strength.

Tsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world.