Sujihikis are often regarded as a western variation on a classic yanagiba
blade. They feature a double-sided grind and are optimized for slicing and carving a variety of boneless meat and fish products with precision and ease. Because of the relatively long blade-to-height ratio, they achieve this act with very little drag or food stickage. The soft carbon mono steel construction has a very tight grain structure. This endows the knife with a wonderfully sharp steep edge which is easy to maintain and sharpen. Of course, it will rust if it is not completely dried after use. The gray patina that develops will aid with this corrosion resistance over time.
The 9.75 inch blade is attached to a nicely finished pakka wood handle with 3 rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki
240mm is one of our most popular sujihikis. The HRC on this is about 60.
Steel: SK5 Carbon Steel
Handle: Pakka Wood
Weight: 6.0 oz (172 g)
Edge Length: 251 mm
Total Length: 374 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 36.8 mm