Musashi Sujihiki

A Sujihiki is a Japanese slicing knife designed specifically for carving and slicing proteins. Its long, narrow blade allows you to slice through raw fish, cooked roasts, or poultry in a single, smooth motion, which preserves the texture of the meat better than a sawing motion.

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

VG-5 is a high-carbon steel known for its excellent edge retention and relative ease of sharpening. While it holds a sharp edge longer than many standard stainless steels, it is not stainless and requires hand washing and immediate drying to prevent rust or discoloration.

No, this knife is not dishwasher safe. The high-carbon steel blade can corrode, and the cherry wood handle will degrade, crack, or warp when exposed to the high heat and harsh detergents of a dishwasher.

The Western handle provides a familiar, ergonomic grip that many cooks find more secure and comfortable for heavy-duty slicing tasks. It offers a balanced feel that helps maintain control during the long, sweeping strokes required for carving.

This Sujihiki features a double-edged blade. This makes it more versatile and easier to use for cooks accustomed to Western-style knives, as it does not require the specific cutting techniques associated with traditional single-beveled Japanese blades.