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 Suisin Inox range is renowned for its balance of durability, sharpness, and ease of maintenance, making it an excellent choice for both professional chefs and home cooks. These knives are crafted from INOX stainless steel, a high-quality, rust-resistant alloy that offers excellent edge retention while being easier to sharpen than many other stainless steels. The blades are precision-forged to provide a keen, long-lasting edge, ensuring smooth and effortless cutting performance.

Weight: 169g

Handle Material: Western handle with birch wood composite and metal rivets

Handle Length: 120mm (4.7")

Blade Length: 240mm (9.4")

Blade Depth: 35mm

Thickness at spine: 1.9mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: AUS8 stainless steel single layer

Hardness (Rockwell scale): 58 - 59