Hammer Finished Carving Knife - Sujihiki, Western - 10 3/4 (270mm)
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|Good Weight and Robust |
Paul NC 8/16/2016
Been using this knife for over a year.
SKD is my second favorite blade steel- only SG2/R-2 get a better score from me because of their better corrosion resistance. But SKD stays about equally sharp for me and I several SKD knives in routine use. I much prefer SKD over V10.
This knife has a stiff blade as one would expect from its thickness and weight. This makes it a good substitute for my 300 mm yanagiba and I find that it does sashimi slicing about as well- the weight allows a clean, no pressure, cut.
The stiffness makes it very robust. A few weeks ago I used it to cut blocks for freezing from a 705 lb catch of yellowfin tuna while on my spring meat fishing trip with Capt Jeff Ross on Obsession off the Outer Banks.
Not an ideal choice but it also does stuff like large watermelons with ease though a thinner and higher blade would be better.
If you prefer a thinner, lighter blade for your purposes get the SKD Akaishi instead.