The Tadafusa Nashiji sujihiki is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel!

A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. 

Brand: Ohishi 大石
Blacksmith: Tadafusa Blacksmith 忠房
Producing Area: Sanjo-Niigata/ Japan
Profile: Kiritsuke Sujihiki
Size: 270mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #2, Soft Stainless Clad
Handle: Maple & Pakka Ferrule Right Handed D-Shape
Total Length: 430mm
Edge Length: 270mm
Handle to Tip Length: 290mm
Blade Height: 35mm
Thickness: 4.49mm
Handle Length: 140mm
Weight: 157g
Hand Orientation: Ambidextrous