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.

Glestain knives are crafted from high-carbon stainless steel, specifically Acuto steel (440A), which undergoes a sub-zero manufacturing process to achieve a Rockwell hardness of 58-59. This treatment ensures a durable and sharp edge.

One of Glestain’s most notable features is the rectangular-shaped dimples ground into one side of the blade. These dimples reduce surface tension, preventing starchy foods like potatoes and cheese from sticking to the blade, thereby enhancing cutting efficiency.

Weight: 155g

Handle Material: Black pakka wood

Handle Length: 110mm (4.3")

Blade Length: 210mm (8.2")

Blade Depth: 28mm

Thickness at spine: 2.4mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50 (hollow ground)

Blade Material: Acuto 440 stainless steal

Hardness (Rockwell scale): 58 - 60