Sujihiki is a Japanese-style slicing knife designed for clean, precise cuts through boneless meats, fish, and other proteins. Its long, narrow blade is made to draw smoothly through food rather than chop straight down, which helps produce thin, even slices with minimal tearing or resistance. Compared with a typical chef’s knife, a sujihiki gives you more blade length and control when portioning larger cuts or preparing things like sashimi, roasts, and steaks. It’s essentially the Japanese counterpart to a Western slicing or carving knife, built around precision and a smooth cutting motion.
Knife details:
Blade length: 10.875”
Heel height: 1.6”
Handle length 5.6”
Steel: 26c3 Carbon
Handles material: Box Elder Burl, African Blackwood and Nickel Silver
Grind type: Flat Double Convex
Edge thickness and hardness: .005” 65 hrc
Edge angle 15 degrees
Weight: 5.9 oz
More About Walkschliff Grind:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
Sujihiki is a Japanese-style slicing knife designed for clean, precise cuts through boneless meats, fish, and other proteins. Its long, narrow blade is made to draw smoothly through food rather than chop straight down, which helps produce thin, even slices with minimal tearing or resistance. Compared with a typical chef’s knife, a sujihiki gives you more blade length and control when portioning larger cuts or preparing things like sashimi, roasts, and steaks. It’s essentially the Japanese counterpart to a Western slicing or carving knife, built around precision and a smooth cutting motion.
Knife details:
Blade length: 10.875”
Heel height: 1.6”
Handle length 5.6”
Steel: 26c3 Carbon
Handles material: Box Elder Burl, African Blackwood and Nickel Silver
Grind type: Flat Double Convex
Edge thickness and hardness: .005” 65 hrc
Edge angle 15 degrees
Weight: 5.9 oz
More About Walkschliff Grind:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
