The Sujihiki knife is a Japanese-style slicing knife designed for clean, precise cuts of meat and fish. Its long, narrow blade allows smooth slicing motions that reduce resistance and help preserve the texture of the food.
With a 250 mm blade, this Sujihiki offers excellent reach and control, making it ideal for slicing cooked meats, raw fish, and large cuts with accuracy and consistency. Its thin profile allows effortless cuts without tearing or crushing the ingredients.
This knife features a Sanmai construction, combining a high-performance carbon steel cutting edge protected by stainless steel outer layers. This structure provides a sharp, responsive edge while improving corrosion resistance and overall durability.
The cutting edge is made from Carbon Steel 1095, combined with 420C stainless steel, delivering reliable sharpness and good edge retention.
The handle is handcrafted from hickory wood and bronze, shaped to provide comfort, balance and secure control during prolonged slicing tasks.
Each blade is carefully sharpened by hand using Japanese water stones to ensure a consistent, precise and reliable cutting edge.
🔧 TECHNICAL INFORMATION
High quality hand forged Sujihiki knife
Sanmai construction – stainless steel and carbon steel
Blade materials:
420C stainless steel and carbon steel 1095
Handle:
Hickory wood and bronze
Dimensions:
Edge: 250 mm
Handle: 130 mm
Total length: 380 mm
Weight: 122 g
Hand forged in my small workshop in Galicia, Spain.
🧼 CARE INSTRUCTIONS
We recommend washing the knife by hand after each use and drying it immediately.
DO NOT USE DISHWASHER.
The blade will naturally develop a patina over time. This natural phenomenon does not affect the performance or quality of the knife and is a characteristic of carbon steel.
