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.

Weight: 159g

Handle Material: Black Sassafrass handle

Handle Length: 140mm (5.5")

Blade Length: 270mm (10.6")

Blade Depth: 40mm

Thickness at spine: 3.1mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Mono wolfram special steel

Hardness (Rockwell scale): 64 - 65