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Konosuke Sakai HD2 | 270 Sujihiki Knife
From Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
- Konosuke Sakai Japanese Knife
- 270 Sujihiki Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
- Mono Khii Walnut Handle
- Hand Crafted in Japan
- Dual Bevel - Ambidextrous Grind
- Saya Not Included
- Edge Length: 260mm | Overall Length: 415mm | Blade Height: 38mm | Weight: 124g
- Blade Thickness: (A) 2.5 (B) 2.0 (C) 0.7
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen Knife | Sujihiki (Slicing Knife)
The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.
From Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
- Konosuke Sakai Japanese Knife
- 270 Sujihiki Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
- Mono Khii Walnut Handle
- Hand Crafted in Japan
- Dual Bevel - Ambidextrous Grind
- Saya Not Included
- Edge Length: 260mm | Overall Length: 415mm | Blade Height: 38mm | Weight: 124g
- Blade Thickness: (A) 2.5 (B) 2.0 (C) 0.7
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen Knife | Sujihiki (Slicing Knife)
The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.
$119.40
Original: $398.00
-70%Konosuke Sakai HD2 | 270 Sujihiki Knife—
$398.00
$119.40Description
From Konosuke Sakai, a knife with few peers. These are one of our owners' favourite knives, no matter the price. Light and thin with a lovely cut feel, this is a classy performance knife suitable for all levels of use.
- Konosuke Sakai Japanese Knife
- 270 Sujihiki Knife
- HD2 Semi-Stainless Steel (Mono)
- HRC - 61+
- Mono Khii Walnut Handle
- Hand Crafted in Japan
- Dual Bevel - Ambidextrous Grind
- Saya Not Included
- Edge Length: 260mm | Overall Length: 415mm | Blade Height: 38mm | Weight: 124g
- Blade Thickness: (A) 2.5 (B) 2.0 (C) 0.7
* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.
* These knives are on the thinner side - whilst their performance is approaching top level, misuse will cause chipping.
Japanese Kitchen Knife | Sujihiki (Slicing Knife)
The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.
