Sujihiki - Tomada
As this is my first successful attempt on a water quench sujihiki, I would like to take the opportunity to offer this knife at a different rate than most my Sujihikis in the form of gratitude. The blade itself in performance can be described in two words: hair splitter.
This Sujihiki comes with some beautiful touches of a koi fish engraved on the backside bevel, a gemstone handle to pair.
The process of edge geometry started with a flat grind and then working into convex which rounds both sides of the bevels rounding and thinning the edge purposefully to make it cut protein smooth and seamlessly.
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: w2 water Quenched Steel
- Blade Dimensions: 12” long x 1.75" Tall
-Grind Type - Convex Double Bevel
- Handle : Resin and Copper
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.