


Overview Forged by Nigara Hamono in Hirosaki, Aomori, this 300 mm sakimaru-tip Sujihiki pairs a razor-hard SG2 powder-steel core with rugged kurouchi tsuchime stainless cladding. The long, slender blade glides through brisket, roasts, and sashimi in a single pull, while the full-tang Western handle—custom-fitted with shimmering abalone resin scales and a nickel-silver bolster—adds stability and show-stopping style at the carving station. Common Questions Q: Is this knife good for home cooks who…
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