Ittosai Kotetsu Sujihiki

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

The hammered finish, or tsuchime, creates small air pockets between the blade and the food. This reduces surface tension and prevents ingredients from sticking to the knife, allowing for smoother, more efficient slicing.

VG-5 steel is an excellent balance between performance and maintenance. It is known for being easier to sharpen than many high-carbon steels while still holding a very sharp edge, making it a great choice for home cooks who want professional results without complex upkeep.

While it excels at slicing proteins, the 50/50 double-bevel edge makes it versatile enough for other tasks like slicing large vegetables or fruits. However, it is not designed for heavy-duty work like chopping through bone or dense root vegetables.

The resin-treated compressed wood handle is highly moisture-resistant and durable, but it should still be hand-washed and dried immediately after use. Avoid putting it in the dishwasher, as the heat and harsh detergents can damage the wood and the knife's edge.