About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins! The extended blade allows you to slice with one long stroke instead of jerking the knife back and forth in a sawing motion. This makes clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.

This knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.

About Sakai Takayuki: Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.

About the Knife Line: The SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The European-style handle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.