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.

This line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.

Weight: 164g

Handle Material: Oval magnolia with red pakka wood bolster

Handle Length: 140mm (5.5")

Blade Length: 272mm (10.7")

Blade Depth: 41mm

Thickness at spine: 2.9mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Stainless/white #2

Hardness (Rockwell scale): 61 - 63