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.

52100 steel is a high-carbon, chromium-bearing steel known for its excellent wear resistance, toughness, and ability to hold a sharp edge. Originally developed for ball bearings, it has become popular in knife making due to its fine grain structure and strong performance. It offers good hardness and edge retention while being relatively easy to sharpen. However, 52100 is not stainless, meaning it requires proper maintenance to prevent rust and corrosion. It is commonly used in high-performance kitchen knives.

410 stainless steel (410SS) is a hardenable, martensitic stainless steel known for its good corrosion resistance, high strength, and moderate wear resistance. It contains about 11.5–13.5% chromium, providing basic rust protection, though it is less resistant to corrosion than higher-grade stainless steels.

Weight: 264g

Handle Material: Stabilised wood with metal smily face

Handle Length: 160mm (6.2")

Blade Length: 276mm (10.8")

Blade Depth: 36mm

Thickness at spine: 3.2mm

Thickness at tip: 1.0mm

Cutting Edge: Double 50/50

Blade Material: Sanmai, 410 cladding, 52100 coresteel

Hardness (Rockwell scale): 61 - 62