Masamoto CT Series Knife is highly affordable Western-style Chef’s knife that features a high carbon steel blade (HRc. 58-59), full tang construction, attractive red sandalwood handle scales and a seamlessly bolster. The edges of the handle and bolster have been nicely rounded to allow a comfortable, secure grip.

Compared to stainless steel knives, carbon steel blades require additional care and maintenance to avoid rust. However, because high carbon steel knife will maintain a very sharp edge for a long time and are can be re-sharpened with relative ease, we thoroughly recommended them to serious knife users and culinary professionals.

The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Knife Model: Masamoto CT Series Sujihiki

Blade Material:  High Carbon Steel

Rockwell Hardness (HRc): 58 to 59

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Red Sandalwood Wood Handle with the Bolster

Saya Included: No.

Masamoto’s craftsman is ready to make the left handed version with suitable edge geometry by hand whetstone re-sharpening process at the following additional cost.

• Petty + US$12
• Santoku, Gyuto and Sujihiki + $18
• Honesuki + $16

Please allow 2 to 3 business days for shipping.

 For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.

However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.