Sakai Takayuki Grand Chef Seigaiha Kengata Sujihiki 250mm
About Sakai Takayuki Grand Chef Seigaiha - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.
The western style Seigaiha line all feature very cool slanted 'kiritsuke' tip, super thin blades and an eye-catching “Blue Wave damascus” pattern. They are made from Boehler Swedish steel, so they take a super keen edge and are easy to sharpen! An excellent knife for both home cooks and professional chefs.
About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
Original: $287.18
-65%$287.18
$100.51Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Sakai Takayuki Grand Chef Seigaiha - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.
The western style Seigaiha line all feature very cool slanted 'kiritsuke' tip, super thin blades and an eye-catching “Blue Wave damascus” pattern. They are made from Boehler Swedish steel, so they take a super keen edge and are easy to sharpen! An excellent knife for both home cooks and professional chefs.
About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
