We love finding blades that fall outside of the “normal” box, whether in the way they are constructed or designed, or with the materials used. The Kanehide Bessaku Sujihiki
featured here is one such knife.
Sujihiki knives are long, slim, and flat blades designed to glide through proteins with ease and efficiency. The thin blade reduces friction and thus minimizes food sticking, even with raw ingredients like carpaccio or sushi. Traditionally they have two-sided grinds, customarily 50/50 or sometimes biased to a 70/30 edge. But this is the outlier sujihiki
and it has a single bevel right side edge. The ura (no bevel side) has no convexing as would be found on most traditional Japanese single ground knives. It also has a full tang yo design with no bolster.
The knives are made with a semi stainless steel that is very similar to the steel used in the Kikuichi TKC. The steel is hardened to an HRC rating of 60 which results in a blade that takes a great edge and holds it well. The simple handle is made from rosewood and is attached with 3 stainless rivets. In or out of the box, this well performing and easy to maintain knife is a perfect slicer for smaller kitchens at a very attractive price. Just make sure you are a righty!
Location: Seki, Japan
Construction: Mono Steel, Laser Cut
Steel: TK Steel
Edge Grind: Right Sided
Edge Length: 239mm
Handle: Western (Yo) Rosewood