🔪Saya: Available as optional add-on (multiple material choices)
🔪Thickness: ≈2.2mm
🔪Blade Width: ≈2.3cm / 3.6cm
🔪Weight: ≈200g / 206g
🔸Steel Introduction:
MV steel (Molybdenum Vanadium) enhances corrosion resistance and edge retention. Molybdenum improves steel hardness and resistance to rust, while Vanadium refines the grain structure, boosting toughness and durability. After heat treatment, it reaches an HRC of approximately 56±2, offering balanced performance.
🔸Knife Type Introduction:
The Sujihiki is designed for slicing meat and removing sinew. With its long, thin blade, it slides easily between muscle and connective tissue. It is also ideal for slicing large blocks of fish such as tuna loins, often used in sushi preparation. It serves as a versatile alternative between a Gyuto and a Yanagiba.