SLICER/SUJIHIKI stainless kitchen knife AEB-L

SLICER/SUJIHIKI stainless kitchen knife AEB-L Kitchen Knives

Slovenia

$299.00

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Collection Area: , SI
Local pickup needs to be agreed in advanced. Buyers need to contact Seller before placing an order to arrange for a local pickup.
Slovenia → Slovenia ● $5 : Local shipping.
Slovenia → US (contiguous) ● $20 : Shipping to contiguous United States (CONUS).
Slovenia → US (Alaska & Hawaii only) ● $30 : Shipping to Alaska or Hawaii.
Slovenia → European Union (EU27) ● $15 : Shipping to a country within the EU27.
Slovenia → UK ● $30 : Shipping to the UK.
Slovenia → Rest of World ● $35 : Shipping to countries not listed above.

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Product description

Handforged kitchen knife made in my little studio.

Style:
SUJIHIKI/SLICER

Slicer or Sujihiki knives are double-edged narrow knives designed for cutting thin slices of meat and fish and for many kitchen tasks where a precise and clean cut with a single stroke is important. Suitable for home or professional use.

Spine tapers from 3mm at the heel to 2mm spine at the middle, 1,5mm just before the bevel starts on the tip. The thin grind means it will cut most of the veggies and meat super easily (won't wedge), but should not do deboning, cutting through bones or harder shells, different grind should be done for that. It feels like a laser cutting through stuff with almost no resistance.

Handle:

The handle is multi color-stabilized poplar, stabilized by me. The spacer is stainless steel. It's octagonally shaped. The finish is a mat (mixture of oils and waxes)

Intended use:
-mincing, dicing, and slicing

Specifications;
Overall length: 34 cm (12.6")
Blade length: 21.5 cm (8.5")
Handle length: 11.5 cm (4.3")
Spine thickness: 3mm down to 1,4mm
Weight: 180grams (6.3 ounces)
Grind: Slight hollow grind
Steel: AEB-L
Hardness: 61 HRC
Ballance point: at the logo (2cm from the handle)

If you are interested in a sheath for it, that is possible too. A wooden (Saya) or leather sheath is an option.

I do offer lifetime sharpening. You send it back to me, I will also refresh (reoil, re-etch, re-sharp, etc.) the knife when back at the workshop.