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.

Honyaki is another answer to the deformation of a knife that can occur over time. Instead of forge-welding different hardness of steels, it is forged by a single piece of steel. Instead of hardening it the same way throughout the entire area of the blade, (which would make it so fragile that it would break in half if dropped on a hard surface) they use a technique called differential heat quenching to give it different hardnesses throughout the blade.

The blacksmith prepares the blade before quenching by coating it in clay. A thin layer of clay is applied to the bottom of the blade along the edge. A very thick layer of clay is applied to the spine. By doing this, the spine will not get as hot and not cool down as fast when quenched in water so it does not harden at the same rate as the edge side. This extreme differential heat treatment can only be done in those steel that has low quenchability.

Weight: 145g

Handle Material: Masurbirch handle

Handle Length: 134mm (5.2")

Blade Length: 234mm (9.2")

Blade Depth: 42mm

Thickness at spine: 2.9mm

Thickness at tip: 0.1mm

Cutting Edge: Double 50/50

Blade Material: C105 steel water quenched (mizu-honyaki)

Hardness (Rockwell scale): 64 - 65