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 are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Aogami #2
- HRC: 63
- Edge Length: 268mm
- Height at heel: 41.9m
- Spine thickness above heel: 4.2mm
- Weight: 189 grams
- Handle: Octagonal Redwood Burl w/Maple Burl collar and end-cap
- Shape: Sujihiki
- Finish: Migaki
- Cladding: Iron Clad
- Construction: San Mai
- Knife Line:
- Blacksmith: Kiyoshi Kato
- Origin: