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 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: 62~64
- Edge Length: 350mm
- Height at heel:
- Spine thickness above heel:
- Weight:
- Handle: Octagonal Ebony w/Buffalo Horn Collar & Endcap
- Shape: Sakimaru Sujihiki
- Finish: Tsuchime/Kurouchi/Kasumi
- Cladding: Soft Iron
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: N/A
- Blacksmith: Kisuke Manaka
- Origin: Kasukabe, Saitama
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 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: 62~64
- Edge Length: 350mm
- Height at heel:
- Spine thickness above heel:
- Weight:
- Handle: Octagonal Ebony w/Buffalo Horn Collar & Endcap
- Shape: Sakimaru Sujihiki
- Finish: Tsuchime/Kurouchi/Kasumi
- Cladding: Soft Iron
- Edge bevel: 50/50
- Construction: San Mai
- Knife Line: N/A
- Blacksmith: Kisuke Manaka
- Origin: Kasukabe, Saitama