The Sujihiki is a long carving knife perfect to cut extra thin slices of meat and poultry. It also shines when comes the time to remove skin from a fish. Its extensive reach allows for a single slicing motion from heel to tip that leaves no uneven marks. The narrow blade reduces friction and eases handling. The Sujihiki is a speciality knife that will see quite a bit of use in western kitchens.
Handmade Masakage Kiri knives are made of VG10 folded Damascus stainless steel, which guarantees easy use and low maintenance.
The knife has been named Kiri (Japanese term for "Mist"), in reference to the blade's mat and foggy finish.
Its oval handle is made of lightweighted Magnolia and red Pakka Wood.
As with most Masakage knives, the heel of the blade is rounded to allow a more comfortable use of the pinch grip.
All knives from Masakage are handmade by master blacksmiths of Takefu's village and hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of their box, they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's masterful technique. Alambika is extremely happy to import and retail Japanese knives (from Takefu village) in Canada. The whole kitchen knife collection can be seen and handled in our Montreal store.
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