Sujihiki knife 210mm (8.2") #Ironwood
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.
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