The Sujihiki is a long carving knife perfect to cut extra thin slices of meat and poultry. It also shines when comes the time to remove skin from a fish. Its extensive reach allows for a single slicing motion from heel to tip that leaves no uneven marks. The narrow blade reduces friction and eases handling. The Sujihiki is a speciality knife that will see quite a bit of use in western kitchens.
Handmade Masakage Koishi knives are made of Aogami Super (Super Blue carbon) Steel clad with Stainless Steel. Therefore, they combine characteristics of carbon steel (extremly hardness, an edge that stays sharp for a very long time and which is easy to sharpen) and stainless steel (easy to maintain, reduced risk of rusting). The material makes the two-tone blade of the Koishi range stay sharp longer than any other Masakage knife. As with most Masakage knives, the heel of the blade is rounded to allow a more comfortable use of the pinch grip.
The line has been named Koishi (Japanese word for "pebbles"), in reference to the blade's hammered finish.
Its octagonal handle is made of American Cherry wood and black water buffalo horn.
All knives from Masakage are handmade by master blacksmiths of Takefu's village and hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of their box, they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's masterful technique. Alambika is extremely happy to import and retail Japanese knives (from Takefu village) in Canada. The whole kitchen knife collection can be seen and handled in our Montreal store.
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