Light as a feather but with exceptional cutting power thanks to its very thin blade, if you do regularly cook larger joints of meat you should really consider owning one of these traditional Japanese carving knives.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 276 mm (Measurement of the cutting edge)
- Total length 433 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 35 mm Heel to spine
- Total weight 140 grams
- Blade Material Powder cutting edge, laminated in Powder
- Hardness 62-63 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
Wrapped in the day's local newspaper and safely encased in a stylish black storage box with a red inlay and a small note from the blacksmiths explaining that this range is how they prize art and functionality; efficient cutting tools over ones that are simply beautiful. These are both.
Along with the normal packaging, we of course include our usual plasters just in case you're not quite ready for how sharp these knives are!
What is a knife?
The sujihiki is the Japanese equivalent of a Western carving knife - slim and long to allow fewer passes of the blade through boneless pieces of meat it helps avoid tearing which gives a more succulent piece of meat as a result.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.