Hokiyama Slicer AUS-10 Damascus 270mm (10.6") - BLADE

Hokiyama Slicer AUS-10 Damascus in 270mm (10.6") blade length is intended for long pulls and precise cuts of meat and fish. Suitable for use at home, as well as in a professional kitchen. Compare to a yanagiba knife, a traditional Japanese sushi knife, slicer/sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.

BLADE SHAPE:
The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi/sashimi. It's also a perfect knife to cut salami and other dried meat products.

The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, without leaving any sawing marks on the meat. Smooth, shiny, clean slice in a single stroke.

• Slicing and skinning fish. 
• For precise cuts of larger pieces of meat (roast, rib-eye steak).
• For slicing meat or boneless fish.
• Perfect for sushi/sashimi. 
• Carving roasted meat.
• An ideal choice for cutting salami and other dried meat products.

HANDLE:
This knife is without a handle, so you can fit your own. Browse our selection of handles and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select Handle fitting service when adding the blade to the cart.

STEEL:
The heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.

LAMINATION:
The core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
The knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge. 

BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).
Each knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.