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: 255mm
- Height at heel: 40mm
- Spine thickness above heel: 3.5mm
- Distal Taper Heel: 3.1mm
- Distal Taper Mid: 2.3mm
- Distal Taper Tip: 0.6mm
- Weight: 170 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Sujihiki
- Finish: Kurouchi
- Cladding: Soft Iron
- Construction: San-Mai
- Knife Line: Kumokage
- Maker: Hatsukokoro
- Place of Origin: Tosa, (土佐市) Kochi, Japan
Carbon steel knife care
-Please note, this knife is made with high carbon steel.
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.
-A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.