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: White 2
- HRC: 61~63
- Edge Length: 275mm
- Height at heel: 33.84mm
- Distal Taper Heel: 2.55mm
- Distal Taper Mid: 2.34mm
- Distal Taper Tip: 1.16mm
- Weight: 146grams
- Handle: Poplar
- Shape: Sujihiki
- Finish: Kurouchi
- Cladding: Iron Clad
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Kurouchi
- Blacksmith: Yosimitu Kajiya
- Maker: Yosimitu Kajiya
- Sharpener: Yosimitu
- Place of Origin: Nagasaki, 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: White 2
- HRC: 61~63
- Edge Length: 275mm
- Height at heel: 33.84mm
- Distal Taper Heel: 2.55mm
- Distal Taper Mid: 2.34mm
- Distal Taper Tip: 1.16mm
- Weight: 146grams
- Handle: Poplar
- Shape: Sujihiki
- Finish: Kurouchi
- Cladding: Iron Clad
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Kurouchi
- Blacksmith: Yosimitu Kajiya
- Maker: Yosimitu Kajiya
- Sharpener: Yosimitu
- Place of Origin: Nagasaki, Japan