Sujihikis are the japanese version of a slicing blade. With its double bevel geometry and sakimaru edge(slanted tip to spine), it is not only visually beautiful but equally as functional to use.
The Kanashimi has a high polish and while it looks beautiful, the higher the finish results in a cleaner cut for protein without tearing flesh.
The steel is RWL34 made by Damasteel. It is to date the most expensive mono steel per inch for its incredible attributes to edge retention and durability. The Koi V underwent, like all steels, a cryogenic treatment with a precise quench to bring out he highest hardness in the steel.
*Due to its size, I will pack this blade safely in a larger box.
Every Majime knife is meticulously made by hand with simple tools and impeccable
attention to detail. No knife is the same as they are intended to be unique to their
- Steel Type: Damasteel RWL34, Cryogenically Treated
- Blade Dimensions: 13” long x 1.85 from heel” Double bevel, Convex
- Handle : African BlackWood, Mosaic Pin, and Brass