Kikuichi GN Series Sujihiki

A Sujihiki is a Japanese-style slicer designed for precision tasks like carving roasts, slicing cooked meats, or portioning raw fish. Its long, narrow blade allows you to make clean, single-stroke cuts without sawing, which preserves the texture of delicate proteins.

The Nashiji, or 'pear skin,' finish creates a textured surface on the blade. This texture helps reduce friction, allowing the knife to glide through dense foods like large roasts or vegetables more smoothly without sticking.

Ginsan (Silver-3) is a high-carbon stainless steel, meaning it offers the edge retention and sharpness of carbon steel with the corrosion resistance of stainless. It is relatively low-maintenance, though you should still hand-wash and dry it immediately after use to keep the edge in top condition.

A 50:50 bevel means the edge is ground equally on both sides, making it a true double-bevel knife. This is ideal for both right- and left-handed users and provides a balanced, straight cut that is very intuitive to use.

The octagonal Wa handle is designed for ergonomics and control. Its shape provides a natural, secure grip that prevents the knife from twisting in your hand, making it comfortable to use even during extended slicing tasks.

At 61 HRC, this blade is quite hard, which allows it to hold a razor-sharp edge for a long time. While it is durable for slicing and carving, you should avoid using it on bones or frozen foods, as the edge can chip if subjected to extreme lateral force.