JAPANESE KNIVES AND KNIFE SHARPENING
Established in 1948 Masahiro knives are a trusted brand in Japanese kitchens.
A Sujihiki, “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.
It is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.
Measurements and photographs are taken from a random knife and may differ from the knife you receive.