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:
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: 281 mm
- Height at heel: 37.83 mm
- Distal Taper Heel: 3.56 mm
- Distal Taper Mid: 2.86 mm
- Distal Taper Tip: 0.67 mm
- Weight: 217 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Kengata Sujihiki
- Finish: Kasumi
- Cladding: Iron
- Construction: 3 Layer Hand Laminated
- Edge bevel: 50/50
- Knife Line: Hien
- Blacksmith: Itsuo Doi
- Maker: Sakai Takayuki
- Sharpener: Mitsuo Yamatsuka
- Place of 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.
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: 281 mm
- Height at heel: 37.83 mm
- Distal Taper Heel: 3.56 mm
- Distal Taper Mid: 2.86 mm
- Distal Taper Tip: 0.67 mm
- Weight: 217 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Kengata Sujihiki
- Finish: Kasumi
- Cladding: Iron
- Construction: 3 Layer Hand Laminated
- Edge bevel: 50/50
- Knife Line: Hien
- Blacksmith: Itsuo Doi
- Maker: Sakai Takayuki
- Sharpener: Mitsuo Yamatsuka
- Place of Origin: Sakai, Japan