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Misuzu Hamono 45 Layer Damascus AUS-10 Core Sujihiki 240 mm / 9.4" Magnolia Handle

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Interested in a Japanese knife that can slice through a big roast as easily as create sushi from a fillet?

The 45 Layer Damascus Sujihiki from Misuzu Hamono is an elegant, lightweight slicer that will make short work of any task.  No matter if it is slicing a giant pot roast, a turkey for Thanksgiving, or slicing sushi from a nice salmon fillet, this Sujihiki will be amazing in your hand.

Ideal for: Slicing

Useful on food types: Slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood

Sujihiki Slicer Knife
Blade Material: 45 Layer Damascus AUS-10 Stainless Steel core
Blade Length: 240 mm (9.4")
Edge Type: Double Bevel
Magnolia Handle with buffalo-horn ring

Weight: 106 g
Blade Width: 41 mm
Blade Thickness: 2 mm
Handle Length: 145 mm
Handle Thickness: 24 mm

The AUS-10 stainless steel core will keep a great edge and the 45 Layer Damascus will make this knife pop everytime you use it in the kitchen.  It has a Magnolia wood handle with a horn bolster and a partial tang. This knife is perfect for the home or for professional use. 

The Sujihiki is a slicer perfect for sushi or a roast. With a blade profile limiting surface area this limits the friction and provides a great kitchen knife slicer.
The Sujihiki blade is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. This knife is also useful for such things as large pieces of meat from poultry. This blade is also characterized by double beveled edges.

Misuzu is a small family run blacksmith located in Miki within the Hyogo prefecture.  They are specifically known for the Misuzu Hamono knife which is a versatile knife invented by the founder, Shinji Suzuki, in 1946. The current blacksmith, Yamato Miyawaki, married into the family and is now the third-generation knife maker. All knives are made by him personally. Since they are all hand-made, he can only make a limited amount each month.

For maintenance we recommend whetstone sharpening.  If you are interested check out our whetstone collection.

*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.

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