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.
- Steel: SKD
- HRC: 63
- Edge Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: grams
- Handle: Wa-Octagonal Teak w/Buffalo Horn
- Shape: Sujihiki
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Knife Line: SKD
- Blacksmith: Yoshikane Hamono
- Origin: Sanjo, Japan
Quick Shipping and Professional Packaging
We offer a wide range of shipping options due to our long-standing relationships with UPS, FedEx and DHL. Our warehouse staff are highly trained and will package your items in accordance with our exact and precise specifications. Your items will go through an exhaustive examination before they will be properly packaged prior to being sent out. Every day, we deliver to thousands of customers in many countries. The fact that we are dedicated to becoming the largest online retailer in the World is obvious. Both Europe and the USA have distribution and warehouse centres.
Please note that orders with multiple items are given a processing time according to the particular item.
Prior to shipment, we inspect the ordered items thoroughly. The majority of orders will be shipped within 48 hours. It is expected that delivery will take between three and seven days.
Returns
The inventory is always changing and we are unable to completely manage it due to the fact that multiple parties are involved, including our factory and warehouse. Stock levels can fluctuate at any given time. Please understand it may happen that your order will be out of stock when the order has been placed.
Our policy is for 30 days. If you don't receive your product within 30 days, we're not able to issue a refund or an exchange.
In order to be eligible for a refund, your product must be unopened and in the same state as when you received it. It must also be returned in its original packaging.
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