It makes it perfect for use in its original purpose of industrial machinery, but also excellent in high end kitchen knives which require long lasting edge retention. A particular significance is the high amount of C(1.3%), W (1.25%) in the steel alloy which give it its high wear resistance and durability. High Speed Steel is currently considered to be the most advanced stainless steel on the market for high end kitchen knives. The Sujihiki is the Western-style equivalent of the traditional Yanagi knife. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon.

The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The outstanding performance of the knife is the result of combing state of the art metallurgy with the bountiful knowledge and skill of the master craftsmen. It beautifully brings together incredible sharpness, long lasting edge retention, stain resistance, and an ease of sharpening that outclasses many other knives currently on the market. Our Yoshihiro High Speed Steel Sujihiki Knife is a state of the art Handcrafted Japanese slicer knife. Incredible edge retention and sharpness with ease of sharpening.High Speed Steel core (HRC 63-64) with Stainless Steel Cladding.Super Blue Steel / Stainless Clad Super Blue Steel Stainless/Semi-Stainless Steel (Single Edged Knives)

Stainless/Semi-Stainless Steel (Double Edged Knives)