Masashi Kuroshu Sujihiki 270mm
About Masashi Kuroshu -Â
This blade's core is made from hard SLD steel clad in softer stainless steel, and, thanks to his insane skill and blacksmithing genius, Masashi-san has pushed it to the absolute limit of hardness. Basically, this means his knives stay sharp way longer than this steel typically would but arenât as fragile as most steel in this category. The best of both worlds!
He also gives the blades a special edge, making the back end a little tougher for chopping and the tip finer for delicate work. The lightweight Japanese âwa handleâ perfectly compliments this gorgeous blade and gives the knife a forward balance that makes it super fun to cut with.
First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. Heâs also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80âs action hero.
About the Shape - âSujihikiâ translates to âFlesh Slicerâ and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.
Original: $1,089.81
-65%$1,089.81
$381.43Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Masashi Kuroshu -Â
This blade's core is made from hard SLD steel clad in softer stainless steel, and, thanks to his insane skill and blacksmithing genius, Masashi-san has pushed it to the absolute limit of hardness. Basically, this means his knives stay sharp way longer than this steel typically would but arenât as fragile as most steel in this category. The best of both worlds!
He also gives the blades a special edge, making the back end a little tougher for chopping and the tip finer for delicate work. The lightweight Japanese âwa handleâ perfectly compliments this gorgeous blade and gives the knife a forward balance that makes it super fun to cut with.
First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. Heâs also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80âs action hero.
About the Shape - âSujihikiâ translates to âFlesh Slicerâ and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.
