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 Tadafusa Nashiji Blue Paper Steel #2 series is a premium line of handcrafted Japanese kitchen knives, renowned for their exceptional sharpness, edge retention, and rustic aesthetic. These knives feature a core of Blue Paper Steel #2 (Aogami #2), a high-carbon steel known for its superior hardness and ability to take an incredibly fine edge. To enhance durability and ease of maintenance, the core is clad with a soft stainless steel layer, reducing the risk of rust while maintaining the superior cutting performance of carbon steel. The nashiji (pear skin) finish gives the blade a slightly rough, textured appearance, which not only adds to its visual appeal but also helps reduce food sticking during cutting.

Weight: 208g

Handle Material: Western handle with walnut and metal bolster

Handle Length: 130mm (5.1")

Blade Length: 242mm (9.5")

Blade Depth: 35mm

Thickness at spine: 3.1mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Aogami #2 (Blue carbon steel) with stainless steel cladding (Rust prone)

Hardness (Rockwell scale): 62 - 63