From renowned blacksmith Yoshimi Kato, his striking damascus knives are thin and light, extremely high performing and about as attractive as damascus steel can get.
- Yoshimi Kato Damascus Steel Knife
- 270mm Sujihiki Knife
-
VG10 Nickel Damascus (Stainless)
- Echizen, Japan
- Walnut Handle, Buffalo Ferrule
- Hand-Crafted in Japan
- Edge Length: 267mm |Overall Length: 415mm | Blade Height: 40mm | Weight: 142g
- Blade Thickness: (A) 1.8 (B) 1.8 (C) 0.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* Kato & Kurosaki knives are quite thin, although very high performing they require a small amount of care to prevent chipping.
Japanese Kitchen Knife | Sujihiki (Slicing Knife)
The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.