The hardness of 6A steel used is lower than other stainless steels, so it is not a long-cutting blade, but it is easy to sharpen and handle, so it is recommended for beginners.
A sujibiki is mainly used as a meat knife, with a narrower blade, which is used to cut large blocks of meat along the stripes. Many people use it as a slicer, so more and more cooks are using it as a sashimi knife these days. The stainless steel monocoque handle makes the knives dishwasher and washable, making them hygienic.
|Product number||Actual Blade Length (mm)||Full Length (mm)||Total Weight (g)|
|sliver steel#3||Octagonal Ebony Handle|