SHAPE: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein.
STEEL: ATS34. This is a Japanese powder steel produced by Hitachi. It is stainless and capable of taking an extreme edge. It’s also not too hard to sharpen.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal Ebony wood handle with black buffalo horn ferule.
LENGTH: 270mm blade length.
MAKER: Manaka Kisuke
SAUNDERS SAYS: "While this is classed as a sujihiki by the maker, it's much more a gyuto with a few mills taken off the height"
