A fine carving knife, thin blade means minimum drag through your meat and the style of this one means you will have to learn how to carve at the table!
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 246 mm (Measurement of the cutting edge)
- Total length 368 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 36 mm Heel to spine
- Total weight 191 grams
- Blade Material VG10 cutting edge, laminated in Stainless
- Hardness 60-61 HRC
- Style Japanese
- Handle Style Western
- Tang Style Full
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
A textured yellow box, lined with navy blue card. Each knife is enclosed in a clear plastic cover to keep it protected.
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.