The Sujihiki (translating to “flesh slicer”) is a Japanese knife made for slicing meats. It is very similar to the Japanese Yanagiba but has a double bevel rather than single. The main feature of the Sujihiki is it’s length, making it easy to slice through large cuts of meat in very few draws.
Construction: The blade is 3mm thick 1084 high carbon steel with a very slight distil taper. High carbon steels allow for a higher hardness and sharper edge than most of their stainless steel counterparts. This does result in less corrosion resistance but when cared for properly, this is not an issue. The edge length (in a straight line from the heel to tip) is 270mm (+/- 5mm). With a blade height of 37.5 mm (+/- 2.5 mm), it’s worth noting that it has limited knuckle room. The handle length is 125mm (+/- 2.5mm) and is octagonal, providing good grip but still remaining comfortable. The primary handle material is blackwood while the spacers are ebony and nickel silver. Finished with Danish oil.
