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 9.5 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. My guess is the RC on this is about 60. Spine is .09" thick at the base and the knife weighs 178g or 6.3oz.
Steel: SK5 Carbon Steel
Edge Length: 240mm
Spine Thickness: 2.25mm
Handle: Pakka Wood