Masamoto HC Series Sujihiki (240mm and 270mm, 2 sizes)

Masamoto uses very pure Japanese virgin carbon steel for the high quality HC Series knife. To provide excellent edge retention and edge sharpness, the blades are heat-treated to HRc. 61-62. Masamoto HC Series knife features full tang construction, water-resistant black pakkawood (Resin-stabilized wood composite) handle scales and a seamlessly forge-welded stainless steel bolster for extra durability and corrosion-resistance. The handle scales and bolster have also been rounded-off to allow a comfortable, secure grip. 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. Specification Knife Model: Masamoto HC Series Sujihiki Blade Material:  Virgin Carbon Steel Rockwell Hardness (HRc): 61 to 62 Blade Grind and Edge Shape: Double Bevel Edge 70/30 Handle Mater