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: