Masashi Shiroshu Sujihiki 270mm
About Masashi Shiroshu -Ā
Look at this knife! Itās so pretty. Iāve always referred to blades this good-looking as functional art pieces because theyāre still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives.
Masashi-san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due entirely to his knifemaking genius and a few top-secret techniques. He sharpens this knife with his unique trademark edge, making the back end a little tougher for chopping and the tip finer for delicate work.
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. Heās also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80ās action hero.
About the Shape -āSujihikiā translates to āFlesh Slicerā 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: $940.15
-65%$940.15
$329.05Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Masashi Shiroshu -Ā
Look at this knife! Itās so pretty. Iāve always referred to blades this good-looking as functional art pieces because theyāre still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives.
Masashi-san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due entirely to his knifemaking genius and a few top-secret techniques. He sharpens this knife with his unique trademark edge, making the back end a little tougher for chopping and the tip finer for delicate work.
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. Heās also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80ās action hero.
About the Shape -āSujihikiā translates to āFlesh Slicerā 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.
