One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. The Sujihiki Kiritsuke has sword tip that helps balance the weight of the knife and is recommended for chefs who are interested in a Sujihiki but have a smaller working space. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
The Sujihiki Kiritsuke slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Sujihiki Kiritsuke slicing knives are perfect for table side carving during holidays and special occasions.
Ginsan-Ko knives incorporate traditional methods of knife making with modern metallurgy. Ginsan-Ko is a breakthrough in the incorporation of highest quality high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Ginsan Sujihiki Kiritsuke Knives are complimented with a traditional Japanese style handcrafted octagonal Ebony handle with double bolster equipped with a lacquered protective wooden sheath called a “Nuri Saya,” which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.