Sujihiki (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:
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
- HRC: 60~62
- Edge Length: 255mm
- Height at heel: 34.77mm
- Distal taper heel: 1.9mm
- Distal taper mid: 1.9mm
- Distal taper tip: 0.61mm
- Weight: 193 grams
- Handle: Western Red Pakka wood
- Shape: Kengata Sujihiki
- Finish: Tsuchime Damascus
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: Damascus
- Knife Line: Sakai Takayuki 33 Layer
- Blacksmith: Sakai Takayuki
- Sharpener/Grinder: -
- Origin: Sakai, Japan
Sujihiki (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:
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
- HRC: 60~62
- Edge Length: 255mm
- Height at heel: 34.77mm
- Distal taper heel: 1.9mm
- Distal taper mid: 1.9mm
- Distal taper tip: 0.61mm
- Weight: 193 grams
- Handle: Western Red Pakka wood
- Shape: Kengata Sujihiki
- Finish: Tsuchime Damascus
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: Damascus
- Knife Line: Sakai Takayuki 33 Layer
- Blacksmith: Sakai Takayuki
- Sharpener/Grinder: -
- Origin: Sakai, Japan