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: Blue#1
- HRC: 63~64
- Edge Length: 385mm
- Height at heel: 39.7mm
- Spine thickness above heel: 3.76mm
- Weight: 337 grams
- Handle: Octagonal Karin Wood w/White Buffalo Horn Collar
- Shape: Sakimaru Sujihiki
- Finish: Foggy Damascus
- Cladding: Iron Clad
- Edge bevel: 50/50
- Construction: Damascus
- Knife Line: Nakagawa Hamono Blue #1 Damascus
- Blacksmith: Nakagawa Hamono
- Sharpener: Naohito Myojin
- Origin: Sakai, 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: Blue#1
- HRC: 63~64
- Edge Length: 385mm
- Height at heel: 39.7mm
- Spine thickness above heel: 3.76mm
- Weight: 337 grams
- Handle: Octagonal Karin Wood w/White Buffalo Horn Collar
- Shape: Sakimaru Sujihiki
- Finish: Foggy Damascus
- Cladding: Iron Clad
- Edge bevel: 50/50
- Construction: Damascus
- Knife Line: Nakagawa Hamono Blue #1 Damascus
- Blacksmith: Nakagawa Hamono
- Sharpener: Naohito Myojin
- Origin: Sakai, Japan