Masahiro | Sujihiki 240mm | SK | Rosewood Fujiwara Nao Yamamoto apprenticed at age

Nao Yamamoto apprenticed at age 18 at Asia Hamono in Echizen

hammered finish and a red pack wood handle

good for fish

Leather knife Case

translates to “3 virtues”

Masahiro | Sujihiki 240mm | SK | Rosewood Fujiwara Nao Yamamoto apprenticed at ageEstablished in 1948 Masahiro knives are a trusted brand in Japanese kitchens. A Sujihiki, meat slicer, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food. It is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time