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: ZA-18
- HRC: 61~63
- Edge Length: 240mm
- Height at heel: 37.51mm
- Spine thickness above heel: 2mm
- Weight: 132 Grams
- Handle: Octagonal Wenge with Buffalo Collar
- Shape: Sujihiki
- Finish: Damascus
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: Damascus
- Knife Line: Ginga
- Maker: Sakai Takayuki
- Origin: Sakai
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: ZA-18
- HRC: 61~63
- Edge Length: 240mm
- Height at heel: 37.51mm
- Spine thickness above heel: 2mm
- Weight: 132 Grams
- Handle: Octagonal Wenge with Buffalo Collar
- Shape: Sujihiki
- Finish: Damascus
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: Damascus
- Knife Line: Ginga
- Maker: Sakai Takayuki
- Origin: Sakai