The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type point 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 cut 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.

There are 3 layers to the blade of the SN series the core is Aogami blue #2 the cladding is made with stainless steel. It has a Rockwell hardness of 61-63 HRC and has an unpolished fish to the blade called a Nashiji finish. The knife is a cross bread off sorts and has a very hard strong core but can be sharpened easily due to the stainless steel but not like a fully carbon knife.

The handles are made from walnut wood and are longer than most Japanese knife handles which is great for larger hands and grips. The handles are very light giving overall knife a slightly front heavy feel which I prefer which buying a knife. Overall this is perfect for anyone wanting to buy there first handmade Japanese knife and you are buying from someone who cares and puts back into the local community.