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.

Hyper carbon molybdenum vanadium stainless steel is a high-performance alloy commonly used in premium knives and tools due to its durability, corrosion resistance, and excellent edge retention. Here’s a breakdown of the key components:

Hyper Carbon refers to a high-carbon content in the steel, which enhances its hardness, sharpness, and ability to retain a fine edge. However, excessive carbon may make steel more prone to rust if not counterbalanced by stainless elements. Molybdenum (Mo) Improves corrosion resistance and Enhances strength and toughness, especially under high temperatures. Vanadium (V), Contributes to wear resistance and durability. Promotes the formation of vanadium carbides, which improve the knife’s edge stability and sharpness. Aids in creating a finer grain structure in the steel, making the blade more precise. Stainless Steel Contains chromium (usually 12% or more) to prevent rust and enhance corrosion resistance. his makes the steel easier to maintain compared to traditional carbon steels.

Weight: 192g

Handle Material: POM (polyoxymethylene) Resign

Handle Length: 120mm (4.7")

Blade Length: 249mm (9.8")

Blade Depth: 38mm

Thickness at spine: 2.1mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Hyper carbon molybdenum-vanadium stainless steel

Hardness (Rockwell scale): 58 - 60