Carving knives don't come much sexier than this. Imagine your Mum's face when you pull this one out at the next sunday dinner. Awe inspiring.
Carving knives should be super sharp, have a thin blade to reduce drag, a long length so you have to do fewer cuts per slice and a firm handle so you don't drop it. This knife ticks all the boxes and looks cool as hell while doing it.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 264 mm (Measurement of the cutting edge)
- Total length 419 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 40 mm Heel to spine
- Total weight 151 grams
- Blade Material VG10 cutting edge, laminated in Stainless
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it. So while you're not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...
What is a knife?
The sujihiki is the Japanese equivalent of a Western carving knife - slim and long to allow fewer passes of the blade through boneless pieces of meat it helps avoid tearing which gives a more succulent piece of meat as a result.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.