Sujihiki Knife 240mm (9.5") #7257

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Only 3 left

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 45 layer has been one of the most popular knives in the Sakai Takayuki range, it has a very classic Japanese look and is very light in the hand due to the Wa handle it has a AUS - 10 steel core with 45 layers of hammered damascus steel layered over the top on both sides. Like all Sakai Takayuki knives this is absolute value for money and would be a work horse in any chef’s knife case.


Weight: 124g

Handle Material: Magnolia Wood

Handle Length: 140mm (5.5")

Blade Length: 240mm (9.5")

Blade Depth: 37mm

Thickness at spine: 2mm

Thickness at tip: 0.4mm

Cutting Edge: Double 70/30

Blade Material: VG 10 steel

Hardness (Rockwell scale): 60 - 61