Sujihiki (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:
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: Aogami #2
- HRC: 61~63
- Edge Length: 240 mm
- Height at heel: 35.43 mm
- Distal Taper Heel: 3.41 mm
- Distal Taper Mid: 1.77 mm
- Distal Taper Tip: 0.45 mm
- Weight: 127 grams
- Handle: Wa-D Shaped Burnt Chestnut w/ Plastic Collar
- Shape: Sujihiki
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Nashiji
- Blacksmith: Fujimoto Hamono
- Maker: Fujimoto
- Sharpener: Fujimoto Hamono
- Place of Origin: Sanjo, Japan
Sujihiki (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:
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: Aogami #2
- HRC: 61~63
- Edge Length: 240 mm
- Height at heel: 35.43 mm
- Distal Taper Heel: 3.41 mm
- Distal Taper Mid: 1.77 mm
- Distal Taper Tip: 0.45 mm
- Weight: 127 grams
- Handle: Wa-D Shaped Burnt Chestnut w/ Plastic Collar
- Shape: Sujihiki
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Nashiji
- Blacksmith: Fujimoto Hamono
- Maker: Fujimoto
- Sharpener: Fujimoto Hamono
- Place of Origin: Sanjo, Japan