Kikuichi GN Series Sujihiki

A Sujihiki is a Japanese-style slicing knife designed specifically for carving meats, trimming connective tissue, and slicing boneless roasts or fish. Its long, narrow blade allows you to make clean, single-stroke cuts without sawing, which preserves the texture and juices of the protein.

Ginsan-3, or Silver-3, is a high-carbon stainless steel that offers the sharp edge retention and ease of sharpening typically found in carbon steel, but with the rust resistance of stainless. It is an excellent choice for those who want professional-grade performance without the high maintenance of traditional reactive carbon steel.

The Nashiji, or 'pear skin,' finish is a rustic, textured surface created during the forging process. Beyond its distinct aesthetic, the texture helps reduce surface tension, which can prevent food from sticking to the blade as you slice.

Yes, the burnished oak handle is treated to be water-resistant and durable for daily kitchen environments. It provides a warm, natural grip that feels secure in the hand, though it should be hand-washed and dried immediately rather than left to soak in the sink.

While the stainless steel cladding significantly improves corrosion resistance, the core is still high-carbon steel. To keep the edge in top condition, you should always hand-wash and thoroughly dry the knife immediately after use rather than putting it in the dishwasher.