Tsuchime Damascus Sujihiki

This Japanese knife known as a Sujihiki is similar to the western slicer with a double ground edge suitable for right or left handed cutting of raw or cooked fish and meat that has been filleted or deboned. The Tsuchime pattern is a unique Japanese design created by first hand hammering the layered metal and then tempering it with heat, resulting in knives with unique hand hammered patterns that prevent food from sticking to the blade.