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. This action ensures you retain flavourful juice and also cuts down on the sawing motion that creates uneven slices.
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: White #2
- HRC: 62~63
- Edge Length: 355mm
- Height at heel: 29.22
- Spine thickness above heel: 3.17mm
- Weight: 219 grams
- Handle: Octagonal Red Sandal Wood w/White Buffalo Horn Collar
- Shape: Sujihiki
- Finish: Kasumi
- Cladding: Iron Clad
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Katana Jihada
- Blacksmith: Takahiro Nihei
- Sharpener/Grinder: Takahiro Nihei
- Origin: Fukishima, 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. This action ensures you retain flavourful juice and also cuts down on the sawing motion that creates uneven slices.
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: White #2
- HRC: 62~63
- Edge Length: 355mm
- Height at heel: 29.22
- Spine thickness above heel: 3.17mm
- Weight: 219 grams
- Handle: Octagonal Red Sandal Wood w/White Buffalo Horn Collar
- Shape: Sujihiki
- Finish: Kasumi
- Cladding: Iron Clad
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Katana Jihada
- Blacksmith: Takahiro Nihei
- Sharpener/Grinder: Takahiro Nihei
- Origin: Fukishima, Japan