This long and nimble sujihiki is ideal for making clean, even cuts in raw fish and meat. The bevels have a traditional Japanese asymmeteric grind for food release and are very thin behind the edge. The flats are hollow-forged (i.e. concave) on both sides, with a nashiji hammered finish from the forging porocess.

As always, if you have any questions about a knife, you can email me at bazesblades@gmail.com

Blade materials: Iron-clad Hitachi blue #2

Handle materials: Scorched black locust

Blade length*:  305mm

Blade height at heel: 39mm

Spine thickness at handle: 3.2mm

Spine thickness at heel: 3mm

Spine thickness mid-blade: 2.7 mm

Overall length: 450mm

*measured from the tip to where the blade meets the handle