As its name suggests, the blade literally has no core blade but is instead made up of an accumulation of layers using two types of steel, which create unique patterns on the blade's surface.
Due to its layered structure, the blade is stronger and more rigid than those using only a single steel.
This completely original design achieved by Japanese artisan is the only blade of its kind in the world.
Each knife has different pattarns due to handcraft.

The sujihiki slicer knife's long and finely tipped blade is ideally suited for slicer between meat and cartilage and cutting off difficult to remove parts from the bone. The knife can also be used for thinly slicing meat and fish.