A sujihiki is the ultimate carving knife, a Japanese style blade for meat and fish designed to cut thin straight slices without tearing. The long handle gives excellent control while the long blade allows large sections to be sliced in a single pass.
Sujihiki Meat and Fish Knife
Features:
Handmade in the U.K.
Damascus San-Mai with a hard 26c3 carbon steel cutting edge.
Takedown handle build.
Ebony handle.
Food-safe wax coating.
Wooden box with fitted foam insert.
Thinsemi-convex edge.
Recessed, domed mirror pin.
Specs:
80crv2 carbon steel edge with stainless steel cladding.
320mm - 12 1/2” blade length.
42mm - 1 5/16“ tall at the heel.
Weighs 240g - 0.53lb.
~65hrc.
The blade has a hard, food-safe wax finish to help preserve the colouring and remove the need for oiling during daily use. The handle can be removed for repairs and maintenance and with proper care, it will last a lifetime. Please check out the Maintaining blades page for more info and pick up some protective wax to keep all your blades pristine. If you have any further questions, please feel free to email us directly.
80crv2 is a tough steel so you don’t have to be too worried about chipping it despite the thin edge. Like most carbon steels, it is easy to sharpen and keep a hair-popping edge.
