The Sujihiki describes a fish and carving knife. It is excellent for parrying meat and filleting. of large fish (salmon, tuna, catfish) and small fish (e.g. mackerel). With the Sujihiki the user also has enough blade length to carefully parry beef from the high rib and other large pieces of meat on the bone.
Our love for craftsmanship and our passion for damascus steel creates unique knives. Knives that convince through their craftsmanship and cutting performance. Knives that are up to any challenge.