Wakui blades are one of our favourite knives because the quality you get for the price is very hard to beat. They are well balanced in the hand and feel durable because of the robust spine. The bevels are ground thin and very flat, making this a high performing blade. White #2 carbon steel is easy to sharpen, can take on a very sharp edge, and hold it for a long time. The core steel will oxidize and patina beautifully during use, whilst being easy to maintain thanks to the attractive stainless Nashiji cladding. We encourage those searching for their first carbon steel Japanese knife to look no further and discover Wakui.

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: Toshihiro Wakui 聡宏 
Blacksmith: Toshihiro Wakui 涌井 聡宏
Profile: Sujihiki
Size: 210mm
Steel Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Stainless Clad
Handle: Ebony & Pakka Ferrule Octagonal 
Total Length: 363mm 
Edge Length: 215mm 
Handle to Tip Length: 228mm 
Blade Height: 29.3mm 
Thickness: 2.4mm 
Handle Length: 134mm 
Weight: 121g 
Hand Orientation: Ambidextrous