The “Sujihiki,” or “Flesh Slicer,” excels in carving and slicing roasts, turkey, raw meats, fish, and other proteins, allowing for long, smooth strokes that eliminate the need for a sawing motion. This makes it easy to achieve clean slices of brisket or ultra-thin preparations like Carpaccio. About Seki Kanetsugu Zuiun: this esteemed knife maker in Seki has roots tracing back to the legendary swordsmith Kanetsugu (1336-1392). Founded in 1918, the company celebrated its 100th anniversary in 2018 by launching the “Zuiun” knife line. Each knife features an SG2 core surrounded by 62 layers of stainless Damascus, offering a beautifully thin, sharp blade and elegant taper. The durable heptagon-shaped handle, crafted from pakka wood, provides both strength and comfort, and while it’s considered machine-forged, it exemplifies top-tier craftsmanship.

To clean your knife, wash it by hand using mild soap, then rinse with hot water and dry it immediately, as dishwashers can cause damage. For wood handles, apply food-safe wax occasionally to prevent drying and maintain their condition.