Fujimoto Nashiji Sujihiki 270mm meta-homecook Making clean slices of brisket

Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute

it excels for many larger butchering and fish filleting work

Here’s why: some Japanese blades are made with carbon steel

Originally designed for poultry and small animals like rabbit

Fujimoto Nashiji Sujihiki 270mm meta-homecook Making clean slices of brisketThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Heres why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesnt quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge