Shizu Hamono Shikisai Miyako Sujihiki 240mm
About Shizu Shikisai Miyako-Ā Shizu Hamono is a relatively ānewā knife maker, established in 1959 in Seki by Masami Horibe, he grew up in Seki city, the city of blacksmiths, and naturally became a craftsman.
The Shikisai Miyako is an elegant choice for both chefs and home cooks. AUS-8 stainless steel is low maintenance, keeps a great edge, and is more rugged than most Japanese steels. The 33-layer damascus finish makes for a stunning piece, finished with a weighty, confident pakkawood handle. Perfection!
About the shape -Ā Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It'sĀ perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.Ā 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.Ā Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
Original: $137.94
-65%$137.94
$48.28Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Shizu Shikisai Miyako-Ā Shizu Hamono is a relatively ānewā knife maker, established in 1959 in Seki by Masami Horibe, he grew up in Seki city, the city of blacksmiths, and naturally became a craftsman.
The Shikisai Miyako is an elegant choice for both chefs and home cooks. AUS-8 stainless steel is low maintenance, keeps a great edge, and is more rugged than most Japanese steels. The 33-layer damascus finish makes for a stunning piece, finished with a weighty, confident pakkawood handle. Perfection!
About the shape -Ā Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It'sĀ perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.Ā 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.Ā Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
