The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.

The Masakage Kumo (雲, meaning “cloud”) series is a breathtaking collection of handcrafted Japanese knives, celebrated for their exquisite Damascus patterns and exceptional cutting performance. The name “Kumo” reflects the blade’s swirling, cloud-like design, achieved through masterful forging techniques that create a striking visual effect reminiscent of a stormy sky.

Each blade features a meticulously crafted 63-layer Damascus finish, carefully manipulated by hand to enhance its distinctive aesthetic. Designed for precision and effortless cutting, the razor-thin, laser-sharp edge glides through ingredients with minimal resistance. Among the Masakage lineup, the Kumo series stands out as one of the most visually captivating, seamlessly blending artistry and performance into a single masterpiece.

Weight: 166g

Handle Material: Wa (Japanese) handle - Octagon cherrywood black pakka wood collar

Handle Length: 140mm (5.5")

Blade Length: 269mm (10.5")

Blade Depth: 40mm

Thickness at spine: 2.7mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: VG10 Stainless steel with stainless steel cladding

Hardness (Rockwell scale): 60 - 61