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 Senko EI (“sharp flash”) collection is a striking modern take on traditional Japanese knives, forged from ultra hard SG2 (R2) powder steel and finished with a signature “Senko” triangular tsuchime hammer texture that reflects light and reduces food sticking. Featuring a slightly more tapered, sharp “Ei” profile with pointed tips, these knives blend razor sharp edges, thin geometry for effortless cuts, Designed by rising blacksmith Yu Kurosaki of Takefu, the series delivers elegant aesthetics an interplay of polished steel and artisanal handles alongside professional performance: balanced, versatile blades ideal for slicing, rocking herbs, and chopping, with long-lasting rust resistance.

Weight: 165g

Handle Material: Octagonal wenga wood with black ebony ferrule

Handle Length: 139mm (5.4")

Blade Length: 269mm (10.5")

Blade Depth: 42mm

Thickness at spine: 1.9mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: R2/SG2 core, stainless steel cladding, tsuchime finish

Hardness (Rockwell scale): 62 - 63