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