Musashi Sujihiki Knife

A Sujihiki is a Japanese-style slicer designed specifically for carving proteins. Its long, narrow blade allows you to slice through roasts, turkey, or raw fish in a single, clean motion rather than a back-and-forth sawing action.

Yes, the hammered Tsuchime finish creates small air pockets between the blade and the food. This reduces surface tension, which helps prevent ingredients from sticking to the side of the knife as you slice.

VG-5 is a high-quality stainless steel that balances edge retention with ease of sharpening. While it is more corrosion-resistant than carbon steel, you should still hand wash and dry it immediately after use to keep the blade in top condition.

No, this knife is not dishwasher safe. The high heat and harsh detergents can damage the cherry wood handle and dull the precision edge of the blade, so it must be hand-washed and dried.

At 163 grams, this knife is lightweight and agile, which is ideal for the precision work required of a slicer. The ergonomic cherry wood handle is shaped to provide a secure, comfortable grip that minimizes fatigue during repetitive slicing tasks.

The HRC rating measures the hardness of the steel. A rating of 60-61 indicates a very hard blade that can hold a razor-sharp edge for a long time, though it requires a bit more care to avoid chipping compared to softer, more flexible knives.