These knives have a Super Aogami (Blue Paper) steel core with a very high hardness rating that is super easy to resharpen. The core steel is sandwiched between layers of stainless steel. These knives are made from some of the best materials without a high price tag.
As with all Carbon steel knives, these blades will react to any food they come in contact with and should be wiped down and cleaned well before being put away for storage.
A fantastic knife for working with fish, but can also be used as a carving knife. The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. It is not intended for cutting onto bones and is not flexible.