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 Damascus or suminagashi finish on Japanese knives is often considered cosmetic, but it can serve a functional purpose. When a knife is quenched, the harder hagane (high-carbon steel) contracts over time due to carbide formation, heat treatment, and oxidation, leading to bending. This happens because the softer jigane layer stretches to compensate. Damascus layering adds strength, similar to plywood, by combining multiple steel layers, preventing bending and making the blade more durable. Some argue this layered construction balances the stresses between hard and soft steel, maintaining the blade’s shape over time.

Weight: 163g

Handle Material: Rosewood handle, curly mango ferrule

Handle Length: 147mm (5.7")

Blade Length: 260mm (10.2")

Blade Depth: 40mm

Thickness at spine: 2.5mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: 26c3 coresteel, Highcarbon damascus clad with thin nickellayer between core and cladding

Hardness (Rockwell scale): 64 - 65