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: Blue #2
- HRC: 62~63
- Edge Length: 255 mm
- Height at heel: 40 mm
- Distal Taper Heel: 3.5 mm
- Distal Taper Mid: 2.3 mm
- Distal Taper Tip: 0.6 mm
- Weight: 170 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Kiritsuke Sujihiki
- Finish: Kurouchi
- Cladding: Iron
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Kumokage
- Blacksmith: N/A
- Maker: Hatsukokoro
- Sharpener: Hatsukokoro
- Place of Origin: Tosa (土佐市), Kōchi , 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: Blue #2
- HRC: 62~63
- Edge Length: 255 mm
- Height at heel: 40 mm
- Distal Taper Heel: 3.5 mm
- Distal Taper Mid: 2.3 mm
- Distal Taper Tip: 0.6 mm
- Weight: 170 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Kiritsuke Sujihiki
- Finish: Kurouchi
- Cladding: Iron
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Kumokage
- Blacksmith: N/A
- Maker: Hatsukokoro
- Sharpener: Hatsukokoro
- Place of Origin: Tosa (土佐市), Kōchi , Japan