Sakimaru Sujihiki Blue steel #1 Polished Kimetsu no Yaiba Style Buffalo Ebony Handle Octagonal 330mm
Sakimaru Sujihiki Blue steel #1 Polished Kimetsu no Yaiba Style Buffalo Ebony Handle Octagonal 330mm
Sakimaru Sujihiki Blue steel #1 Polished Kimetsu no Yaiba Style Buffalo Ebony Handle Octagonal 330mm
Sakimaru Sujihiki Blue steel #1 Polished Kimetsu no Yaiba Style Buffalo Ebony Handle Octagonal 330mm
Sakimaru Sujihiki Blue steel #1 Polished Kimetsu no Yaiba Style Buffalo Ebony Handle Octagonal 330mm
Sakimaru Sujihiki Blue steel #1 Polished Kimetsu no Yaiba Style Buffalo Ebony Handle Octagonal 330mm
Sakimaru Sujihiki Blue steel #1 Polished Kimetsu no Yaiba Style Buffalo Ebony Handle Octagonal 330mm

Sakimaru Sujihiki Blue steel #1 Polished Kimetsu no Yaiba Style Buffalo Ebony Handle Octagonal 330mm

Regular price ¥128,000 ¥128,000

Knife name: Sakimaru Sujihiki (Kimetsu no Yaiba Style)
Material: Blue steel #1/Aogami No. 1
Finish: Polished
Handle: Buffalo Ebony Handle Octagonal
Blade type: Double-edged
Blade length: 330mm
Origin: Sakai City in Osaka Prefecture

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. With a sujihiki, clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.

Migaki (Polished) line of knives feature beautiful edge geometry and are quite thin behind the edge and at the spine. They have an excellent cutting feel and are light and feel very nimble and comfortable in the hand.

Blue Steel No.1 (Hitachi Metals Ltd.) is very similar to Blue Steel No.2, but the additional Carbon and Tungsten / Wolfram result in even better edge retention and toughness. The steel is perhaps most commonly seen in high-grade Japanese traditional single-bevel edged knives.
C 1.25- 1.35 % | Cr 0.3-0.5 % | W 1.5-2.0 %

-NOTICE-
■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don't heat or cool rapidly as it may change the structure of the steel.
■Please don't hesitate to contact us for further enquiries.

Estimated delivery time 7-14 days

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Product features

Handmade Forging

By applying the traditional forging method, the molecules of iron, which is the material, are finely arranged, leading to the completion of a "live kitchen knife" that breathes.

Durability

The process of heating and forging each material for molding is repeated three or four times, and before carbon is released from the steel and the original power is not lost, it is quickly shaped into a blade and creates durability.

Sharpness

The blade is the most important for achieving the best sharpness. Produces uncompromising sharpness that can be sharpened at our own factory with blades.

Handle

We place the highest priority on a shape that is durable, luxurious, easy to grip, and does not get tired even after long-term use.

Material
Sharpness
Rust
Hardness
Sharpening
VG-10★★★★
★★★★★★★★★★★
Sliver steel #3
★★★★★★★★★★★★★★★★
White steel #1
★★★★★★★★★★★★
White steel #2
★★★★★★★★★★★
Blue steel #1
★★★★★★★★★★★★★
Blue steel #2
★★★★★★★★★★★★★
Aogami Super
★★★★★★★★★★★★★★★

WHY MUSASHI

Best Price Guarantee

We are Japanese local manufacturer,sell directly to constumers.Guarantee the best price and high grade knives.

守・破・離

Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.

Worldwide Shipping

All orders will be shipped directly from Japan to the address you specify.

FAQ

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