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: R2
  • HRC: 63~64
  • Edge Length: 249 mm
  • Height at heel: 44.83 mm
  • Distal Taper Heel: 2.39 mm
  • Distal Taper Mid: 2.19 mm
  • Distal Taper Tip: 0.52 mm
  • Weight: 304 grams
  • Handle: Western Staghorn
  • Shape: Sakimaru Sujihiki
  • Finish: Diamond Damascus 
  • Cladding: Stainless
  • Construction: San-Mai
  • Edge bevel: 50/50
  • Knife Line: R2 Diamond Damascus
  • Blacksmith: Takeshi Saji
  • Maker: Takeshi Saji
  • Sharpener: Takefu Knife Village 
  • Place of Origin: Echizen, Japan

Takeshi Saji R2 Diamond Damascus Sakimaru Sujihiki 240mm

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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: R2
  • HRC: 63~64
  • Edge Length: 249 mm
  • Height at heel: 44.83 mm
  • Distal Taper Heel: 2.39 mm
  • Distal Taper Mid: 2.19 mm
  • Distal Taper Tip: 0.52 mm
  • Weight: 304 grams
  • Handle: Western Staghorn
  • Shape: Sakimaru Sujihiki
  • Finish: Diamond Damascus 
  • Cladding: Stainless
  • Construction: San-Mai
  • Edge bevel: 50/50
  • Knife Line: R2 Diamond Damascus
  • Blacksmith: Takeshi Saji
  • Maker: Takeshi Saji
  • Sharpener: Takefu Knife Village 
  • Place of Origin: Echizen, Japan

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