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