Yoshihiro High Speed Steel Sujihiki Slicer Knife (Black Pakkawood Handle)

• High Speed Steel core (HRC 63-64) with Stainless Steel Cladding
• Incredible edge retention and sharpness with ease of sharpening
• Double Beveled Sujihiki Knife
• Superior sharpness and edge retention
• Full Tang Black Pakkawood Handle

Our Yoshihiro High Speed Steel Sujihiki Knife is a state of the art Handcrafted Japanese slicer knife. It beautifully brings together incredible sharpness, long lasting edge retention, stain resistance, and an ease of sharpening that outclasses many other knives currently on the market. The outstanding performance of the knife is the result of combing state of the art metallurgy with the bountiful knowledge and skill of the master craftsmen.

The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. The Sujihiki is the Western-style equivalent of the traditional Yanagi knife. 

High Speed Steel is currently considered to be the most advanced stainless steel on the market for high end kitchen knives. A particular significance is the high amount of C(1.3%), W (1.25%) in the steel alloy which give it its high wear resistance and durability. It makes it perfect for use in its original purpose of industrial machinery, but also excellent in high end kitchen knives which require long lasting edge retention.

It is not easy to forge kitchen knives with High Speed Steel and there are not many knife manufacturers that make the attempt. However, the end results are overwhelmingly positive if done successfully. A particular importance is during heat treatment when the steel reaches in excess of 1000 degrees Celsius.