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: VG10 Stainless
• HRC: 60~62
• Edge Length: mm
• Height at heel: mm
• Spine thickness above heel: mm
• Weight: 187 grams
• Handle: Western Brown Pakka w/Stell Collar
• Shape: Sujihiki
• Finish: Tsuchime/Damascus
• Cladding: Stainless Clad
• Construction: San-Mai
• Knife Line: 
• Maker: 
• Place of Origin: Japan

Cutting Surfaces:

Choose end-grain cutting boards or soft plastic boards.

Avoid glass, marble, slate, plates, china,or anything harder than steel. 

Bamboo and edge grain hardwood is not recommended due to the hardness.

Cutting tips:
Avoid cutting through bones to prevent blade chipping.

Refrain from using the knife on frozen food; opt for a knife with softer steel.

Never twist, cleave, or pry the blade if it gets stuck. Gently  remove your knife and try again.

• The Cook's Edge ships worldwide.
• Free shipping for orders over $200 CAD anywhere in Canada or the US.*
• If your order is less than $200 CAD the shipping will be calculated by weight.
• We aim to ship your order within 24-48 hours from the time of purchase, with the exception of Sundays and holidays. All parcels we ship are insured and traceable. All parcels are shipped from our shop in Charlottetown, Prince Edward Island, Canada.

*Please note that heavy orders such as cutting boards and whetstones are subject to additional shipping charges that will be calculated and quoted upon ordering.

INTERNATIONAL SHIPPING 

• When shipping to any country outside of Canada or the US we use DHL Express worldwide or UPS Expedited worldwide shipping with a weight based rate.

For further info on Shipping or Returns please check out our shipping and returns page.