A 10” Sujihiki made from Hitachi’s superb Suminahashi steel, 33 layers of stainless damascus each side over a high carbon, stainless steel core. The handle is African Blackwood (that has been stabilised for improved water resistance) with a nickel silver spacer.
A Sujihiki is ideally for preparing sushi and sashimi but it will of course do a brilliant job for any carving or slicing of delicate foods or, the Sunday Roast.
The kanji engraved on the blade says Haku-Ba, White Horse, my maker’s mark.
A 10” Sujihiki made from Hitachi’s superb Suminahashi steel, 33 layers of stainless damascus each side over a high carbon, stainless steel core. The handle is African Blackwood (that has been stabilised for improved water resistance) with a nickel silver spacer.
A Sujihiki is ideally for preparing sushi and sashimi but it will of course do a brilliant job for any carving or slicing of delicate foods or, the Sunday Roast.
The kanji engraved on the blade says Haku-Ba, White Horse, my maker’s mark.
