The sujihiki knife, also known as the Japanese filet knife, features a long, thin blade designed for cleanly slicing through both meat and fish filets. The long blade allows the meat or fish to be cut in one single motion, from heel to tip. Crafted from revolutionary FC61 fine carbide stainless steel - 61 Rockwell hardness Ice-hardened FRIODURx2 blade for exceptional durability, cutting edge retention, and corrosion resistance Hand-honed, 3-step Honbazuke blade boasts scalpel-like sharpness Authentic, thin Japanese blade profile - 9.5-12 edge angle Mirror-polished blade features Japanese design details: sandblasted katana edge and embossed MIYABI logo Octagon-shaped Pakkawood handle design nestles comfortably in the hand Hand wash only Handcrafted in Seki, Japan
