PRODUCT INFORMATION
The HAYABUSA Sujihiki Slicer 10.5in knife is expertly crafted for precision slicing. Its long, narrow blade ensures clean, accurate slices of meat and fish, preserving both texture and presentation. Ideal for tasks like slicing roasts, filleting fish, and preparing sushi or sashimi, the blade's design reduces friction for smooth, effortless cuts that require minimal force. While primarily intended for meat and fish, the Sujihiki also excels in other tasks requiring precise, long cuts, such as slicing fruits or carving poultry.

For those who require a knife that stays sharp longer but also value durability.
3 layers; VG5 high-carbon stainless steel cutting core, SUS410 stainless outer layers.
The VG-5 cutting core offers a well-balanced combination of edge retention, toughness, and ease of resharpening.
SUS410 stainless steel provides a good balance of hardness, toughness, and corrosion resistance.
Long-lasting 14-15 degree edge on each side enables precise cutting and slicing with less effort, resulting in cleaner cuts without crushing the food.
Hammered finish, known as “Tsuchime” in Japanese, reduces drag during cutting for easier food release, while also embodying a connection to traditional Japanese craftsmanship.
Red and black linen micarta handle is a high-quality, durable composite material known for its strength, moisture resistance, excellent grip, and ability to not harbor bacteria
61 Rockwell hardness.
Stainless steel bolster.
Full tang construction.
 Made with Japanese tamahagane steel.
Handcrafted in Tsubame City, Niigata Prefecture, Japan.