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 Tanaka Shigeki R2 Damascus range is well regarded as it is a super hard stainless R2/SG2 core steal with a toned layered damascus finish. The blade is astonishingly sharp and beautifully made which retains an amazing edge.

Thin and light balance a little bit forward of the pinch grip, great grind back to heal, gently rack to the belly not much flat, good for glad cutting not much of a push cutter, great work horse knife and great value for money.

Weight: 182g

Handle Material: Ironwood

Handle Length: 130mm (5.1")

Blade Length: 212mm (8.3")

Blade Depth: 35mm

Thickness at spine: 2.0mm

Thickness at tip: 0.2mm

Cutting Edge: 50/50

Blade Material: Damascus R2

Hardness (Rockwell scale): 63 - 64

Layers: 33