Kikuichi Swedish Warikomi Damascus Sujihiki

A Sujihiki is a Japanese-style slicing knife designed for long, clean cuts. It is best used for carving roasts, slicing cooked meats, or portioning raw fish, as the long, narrow blade allows you to slice through ingredients in a single, smooth motion without sawing.

Yes. This knife features a double bevel design, meaning the edge is ground evenly on both sides. This makes it perfectly suitable for both right- and left-handed cooks.

AEB-L is a high-performance stainless steel known for its fine grain structure, which allows it to take an exceptionally sharp edge. It offers a great balance of edge retention and ease of sharpening, making it a reliable choice for daily professional or home use.

The 22-layer Damascus cladding is primarily aesthetic, creating the beautiful, rippled pattern on the blade. However, it also provides structural support and corrosion resistance to the high-performance steel core.

To keep the handle in top condition, avoid soaking the knife in water or putting it in the dishwasher, as moisture can cause the wood to swell or crack. Simply hand wash the blade, wipe the handle dry immediately, and occasionally apply a food-safe mineral oil to keep the wood hydrated.

No. This is a precision slicing tool with a relatively thin blade profile. It should never be used on bones, frozen foods, or hard produce, as doing so can chip or damage the delicate edge.