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.
Knife Specs:
HRC: 58:59
Length: 270mm
Height at heel:
Spine thickness:
Weight:
Edge/Bevel: 50/50
Handle: Western Pakka Wood
Finish: Tsuchime
Knife line: Mugi
Shape: Sujihiki
Blacksmith: Haruyuki
Origin: Echizen, Japan
