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: 244 grasms
- Height at heel: 37.5mm
- Spine thickness above heel: 3.75mm
- Weight: 243 grams
- Handle: Octagonal Yew w/Buffalo Horn Collar
- Shape: Kengata Yanagiba (Sujihiki)
- Finish: Kasumi
- Cladding: Soft Iron
- Edge Bevel: 50/50
- Construction: San Mai
- Knife Line: Hien
- Blacksmith: Itsuo Doi
- Sharpener: Mitsuo Yamatsuka
- Maker: Sakai Takayuki
- Place of Origin: Sakai, Japan