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About the Shape “Flesh Slicer” would be this knife’s name in English. It does just what the name suggests. Roast beef/turkey, raw meats, fish, all flesh really is a Sujihiki’s specialty.
About the Maker - Ikeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as In January of 2021, Anryu-san passed the reigns on Anryu-hamono to his nephew . For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.
Ikeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.
| Knife Shape | |
|---|---|
| Blade Length | 270mm |
| Blade Height | mm |
| Blade Thickness | mm |
| Blade Weight | g |
| Steel Type | |
| Rockwell Hardness | 61:63 |
| Handle Shape | Wa (Japanese) Handle, Oval |
| Handle Material | Rosewood with black Pakka collar |
| Blacksmith/Maker |
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