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