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Kitchen Knives
270mm MagnaCut Sujihiki
$440.00Prices are Tariff Inclusive
A 270mm MagnaCut Sujihiki
This 270mm MagnaCut sujihiki is one of only a few stainless sujihikis I’ve ever made and one of only 3 I’ve made with MagnaCut. The handle consists of buffalo horn and stabilized maple burl. The choil and spine are nicely rounded and polished to 600 grit.
Blade Details
Blade: 274mmx38mm MagnaCut (~63hrc) with belt finish
Neck: 17mmx16mm
Handle: Horn and stabilized maple burl, oil finished, buffed and waxed
POB: 55mm from the handle
Spine: 2.65mm at the handle, 2.55mm at halfway, .91mm 1cm from the tip
Grind: full convex 50/50
Weight: 178g
Relieved choil and spine.
Edge: .27mm@1mm, .39mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
MSC X Rockchop 270mm Honyaki Sujihiki (Sheffcut)
$37.00A 270mm honyaki sujihiki
I’m happy to announce the release of the first of my collaborations with Steve of Rockchop Knife Co.
Some of you may recall my previous collaborations with Julien Labelle, and these are in the same vein. Julien, much to my dismay elected to cease taking on honyaki polishing projects some time ago due to the time commitment and the associated stress, which is why there haven’t been any in some time. You can perhaps imagine my surprise and delight when I reached out to Steve to ask if he might be interested in doing similar collaborations, and he replied by saying that not only was he familiar with my collaborations with Julien, but that he and Julien were acquainted and he had received some tips an instruction from Julien on polishing honyaki! This 270mm honyaki sujihiki represents the first of our work together.
If you haven’t heard of Rockchop, and aren’t familiar with Steve’ skills, you really ought to check his work out Here. He truly is among the best of the knife sharpeners and polishers active today, a true genius in the making.
This first knife is a sujihiki, 272mm X 40mm X 2.9mm and 157g in weight (handle incl.). The handle is one of my Bolivian Rosewood and Peruvian walnut combo handles. The blade is a SheffCut abura honyaki that I quenched about 2 years ago. It has a full convex grind, distal taper, and 14000 grit mirror finish.
To learn more about SheffCut steel click: Here
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Kitchen Knives
Basic Models Sujihiki (Made To Order)
Price range: $19.00 through $37.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first
These are my “Basic Models Sujihiki”, like the “Basic Models” gyutos, santokus, bunka, nakiri and cleavers they are the most basic and affordable knives I can produce
They feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-~38/39mm tall
-AEB-L stainless steel or 52100 Carbon steel
-Rounded spines and choils
-Weights in the <180g range (150gr for a 270mm)
-Excellent food release
-Cutting ability close to more extensively ground blades
– ~$225 CAD and below price point for most offeringsI have tested the Basics Models sujihiki and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
*Basic Models” knives generally feature some dimpling from mechanical straightening.
