Sujihiki: English translation = flesh slicer. Designed to make slicing meat as effortless as possible. The short height and generally thin blade on the Sujihiki are intended for the user to make a slice with one clean motion. This action ensures you retain flavourful juice and also cuts down on the sawing motion that creates uneven slices.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Blue#1
- HRC:62~63
- Edge Length: 385mm
- Height at heel: 40.06mm
- Spine thickness above heel: 3.32mm
- Weight: 326 grams
- Handle: Octagonal Red Sandal Wood w/White Buffalo Horn Collar
- Shape: Sakimaru Sujihiki
- Finish: Mirror Damascus
- Cladding: Soft Iron
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Blue1 Damascus
- Blacksmith: Satoshi Nakagawa
- Sharpener: Naohito Myojin
- Origin: Sakai, Japan
Sujihiki: English translation = flesh slicer. Designed to make slicing meat as effortless as possible. The short height and generally thin blade on the Sujihiki are intended for the user to make a slice with one clean motion. This action ensures you retain flavourful juice and also cuts down on the sawing motion that creates uneven slices.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Blue#1
- HRC:62~63
- Edge Length: 385mm
- Height at heel: 40.06mm
- Spine thickness above heel: 3.32mm
- Weight: 326 grams
- Handle: Octagonal Red Sandal Wood w/White Buffalo Horn Collar
- Shape: Sakimaru Sujihiki
- Finish: Mirror Damascus
- Cladding: Soft Iron
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Blue1 Damascus
- Blacksmith: Satoshi Nakagawa
- Sharpener: Naohito Myojin
- Origin: Sakai, Japan
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