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: SG2
- HRC: 62~63
- Edge Length: mm
- Height at heel: mm
- Distal Taper Heel: mm
- Distal Taper Mid: mm
- Distal Taper Tip: mm
- Weight: grams
- Handle: Octagonal Ebony
- Shape: Sujihiki
- Finish: Tsuchime
- Cladding: Stainless
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Senko Ei
- Blacksmith: Yu kurosaki
- Maker: Yu Kurosaki
- Sharpener: Kurosaki Hamono
- Place of Origin: Echizen, Japan
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: SG2
- HRC: 62~63
- Edge Length: mm
- Height at heel: mm
- Distal Taper Heel: mm
- Distal Taper Mid: mm
- Distal Taper Tip: mm
- Weight: grams
- Handle: Octagonal Ebony
- Shape: Sujihiki
- Finish: Tsuchime
- Cladding: Stainless
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Senko Ei
- Blacksmith: Yu kurosaki
- Maker: Yu Kurosaki
- Sharpener: Kurosaki Hamono
- Place of Origin: Echizen, Japan