Sujihiki • 240 mm • AUS10 • 3 layers • Roasted chestnut handle with walnut head • for both left and right-handed use

The blade is made of 2 layers of softer stainless steel on the outside and has a core of AUS10 steel. In practice, easy to maintain with a whetstone or fine ceramic steel. The handle is made of roasted chestnut with a walnut head. The Kanji on the blade gives the knife its own identity.

What is a Sujikiki?

The Sujihiki model is actually a slicer, a meat or fish knife with a long blade. The thin, narrow blade cuts easily through meat and fish, ideal for portioning.