The sujihiki - Japan dedicated slicing knife - is built for a specific task: drawing the blade cleanly through proteins, roasts, and fish in long uninterrupted strokes with minimal tearing and maximum control over the cut surface. The narrow, long profile reduces drag and friction compared to a gyuto; the thin grind allows the knife to pass through the flesh without wedging. Kyohei Shindo forges this 240mm version alone in Kami City, Kochi Prefecture, using SRK8 carbon steel - similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel - at HRC 63+.
At 247mm blade length and 43mm height this sujihiki runs taller than most in the format, which is a practical plus: the extra height allows it to double as a capable board knife when a full gyuto is not at hand. The thin grind does the work that matters most - the blade glides through meat cleanly and releases well from the cut surface. San mai construction with soft iron cladding. Kurouchi (black as-forged) finish on the upper blade road, sandblasted matte lower section, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 6.5 oz.
What Customers Are Saying: The one reviewer is an experienced knife user who describes an immediate positive reaction: sharp, thin grind, and a slicer that moves through meat with no resistance. He notes the taller-than-typical blade height as an observation rather than a criticism and describes it as a knife he is glad to have in his lineup.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with meat and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
At 247mm blade length and 43mm height this sujihiki runs taller than most in the format, which is a practical plus: the extra height allows it to double as a capable board knife when a full gyuto is not at hand. The thin grind does the work that matters most - the blade glides through meat cleanly and releases well from the cut surface. San mai construction with soft iron cladding. Kurouchi (black as-forged) finish on the upper blade road, sandblasted matte lower section, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 6.5 oz.
What Customers Are Saying: The one reviewer is an experienced knife user who describes an immediate positive reaction: sharp, thin grind, and a slicer that moves through meat with no resistance. He notes the taller-than-typical blade height as an observation rather than a criticism and describes it as a knife he is glad to have in his lineup.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with meat and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
- Brand: Enjin
- Blacksmith: Kyohei Shindo
- Location: Kami City, Kochi Prefecture, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SRK8 Carbon Steel
- Cladding: Soft Iron
- Finish: Kurouchi (Black As-Forged) / Sandblast / Polished
- Edge Grind: Even
- HRC: 63+
- Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
- Weight: 6.5 oz (186 g)
- Blade Length: 247mm
- Total Length: 402mm
- Spine Thickness at Heel: 4mm
- Blade Height: 43mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic bladePosted By: Robert D.
27 people found this review helpful
I am in love with this sujihiki. It is a bit tall for a slicer, however, the grind is thin and it glides through meat! I am glad to support a lesser known blacksmith but purchasing this this knife. Great price too.
27 people found this review helpful
I am in love with this sujihiki. It is a bit tall for a slicer, however, the grind is thin and it glides through meat! I am glad to support a lesser known blacksmith but purchasing this this knife. Great price too.
