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260mm K110 K-tip Sujihiki Slicer CF African Blackwood Bocote Handle
Handmade by Anthony Topham, this 260mm k-tip Sujihiki slicer knife is light and nimble, requiring little effort to thinly slice ingredients.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw because it helps to preserve the original flavor and texture of the fish.
- Blade Length: 260mm
- Blade Height (Heel): 45mm
- Spine Thickness: 3mm with linear distal taper to tip
- Weight: 194 grams / 6.4oz
- Blade Steel: Bohler K110, Hand satin finish, K-tip
- Handle: 140mm, Carbon Fibre, African Blackwood, Bocote
- Balance point: At finger choil
- Left/Right: Ambidextrous 50/50 S-grind
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The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
The Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Sujihiki’s are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm, and 300mm sizes depending on the space you have available.
*As each knife is made individually by hand, there may be some slight variance in the measurements. If you have questions about the exact dimensions of the knife, please feel free to contact us.
|Dimensions||410 × 45 × 20 mm|