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The sujihiki is a knife used to carve cooked and raw meats. It is also often used for prepping and making sushi, substituting for a traditional Yanagi, which has a single grind. (Suji means tendon and biki means pull.)
It is the Japanese version of the western slicer. This Takeda Sujihiki measures approximately 215mm on the blade. So it’s on the short side for the style. The slender blade of this knife is the key to its slicing abilities. The kurouchi finish enhances that capability by reducing the tendency for food sticking.
Of course razor sharpness is the key to any great sujihiki and in this regard the Takeda Classic’s super thin edge and acute bevel deliver on this promise. The hand forged central core of Aogami Super steel assures that this edge remains sharp and is easy to resharpen when necessary.
This a really lovely knife which can perform the finest slices on a brisket as easily as a tuna. The knife comes with an octagonal, rosewood handle with ebony ferrule.Thickness at spine: 2.2mm
Blade Height: 37.5mm
Length: 220mm
Weight: 3.6oz
It is the Japanese version of the western slicer. This Takeda Sujihiki measures approximately 215mm on the blade. So it’s on the short side for the style. The slender blade of this knife is the key to its slicing abilities. The kurouchi finish enhances that capability by reducing the tendency for food sticking.
Of course razor sharpness is the key to any great sujihiki and in this regard the Takeda Classic’s super thin edge and acute bevel deliver on this promise. The hand forged central core of Aogami Super steel assures that this edge remains sharp and is easy to resharpen when necessary.
This a really lovely knife which can perform the finest slices on a brisket as easily as a tuna. The knife comes with an octagonal, rosewood handle with ebony ferrule.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
**Please see custom saya page for saya information.
Product Reviews
Takeda yanagi, January 31, 2017 excellent knive, July 7, 2016
Product Review, November 7, 2011Posted By: Aaron - verified customer
Interesting little knife. For the size it would be a great one to have if you work on the line and are cool with caring for carbon. Since this is more of a suji (as it's double bevel) out of the box was the sharpest edge I've ever felt. Great for use on meats as it was meant for, but also don't worry about using it on soft to medium hard food. Takes a very keen edge due to the AS steel, and will hold it a good while. I do however have to knock it down to 4 stars on two things:1. The handle is really close to the choil so stropping and sharpening you need to make sure that you don't ding the handle. 2. There is a very large gob of epoxy where they fixed the handle. Now, on a less expensive knife I wouldn't worry to much, but since this isn't I wasn't expecting it. Over all though the good more than out weights the bad for the small things that are wrong. And the usual great service from Mark.
Interesting little knife. For the size it would be a great one to have if you work on the line and are cool with caring for carbon. Since this is more of a suji (as it's double bevel) out of the box was the sharpest edge I've ever felt. Great for use on meats as it was meant for, but also don't worry about using it on soft to medium hard food. Takes a very keen edge due to the AS steel, and will hold it a good while. I do however have to knock it down to 4 stars on two things:1. The handle is really close to the choil so stropping and sharpening you need to make sure that you don't ding the handle. 2. There is a very large gob of epoxy where they fixed the handle. Now, on a less expensive knife I wouldn't worry to much, but since this isn't I wasn't expecting it. Over all though the good more than out weights the bad for the small things that are wrong. And the usual great service from Mark.
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