Sujihiki Chef 265

Sujihiki in a slightly unusual shape and construction, suitable for slicing of course but this particular piece will work great as a classic chef’s knife.

The blade is made of Swedish stainless steel AEB-L with high hardness 60 HRC. With this high hardness, the blade has an excellent and durable edge, but the knife must not be used to cut into bones or frozen food, as this can damage the blade.

The hand is made of grenadil, copper and Karelian birch.