MSicard Cutlery

sujihiki

  • Basic Models SujihikiQuick View
    Kitchen Knives

    Basic Models Sujihiki

     Price range: $25.00 through $50.00

    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 offerings

    I 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 are made to order in batches of 10, once 10 orders have been placed.

  • 285mm CPM-D2 SujihikiQuick View
    Sujihiki (Slicer)

    285mm CPM-D2 Sujihiki

     $583.00

    A 285mm CPM-D2 Sujihiki

    Here I have a lighter 285mm CPM-D2 sujihiki available, made from the semi-stainless steel; CPM-D2. Conventional D2 has a long history of use in knives, and a derivative of it is used for some Japanese kitchen knives called SDK11 or sometimes SDL. This steel however, is a significant upgrade from conventional D2/SKD11 as the powder metallurgy process creates much finer and more evenly distributed carbides in the steel, resulting in twice the toughness at the same hardness and much improved fine edge stability (not to mention greater ease of grinding). D2 lacks any vanadium or tungsten carbides, and as a result is fully serviceable on conventional stones, despite being a fairly high wear resistant steel. This is a fairly thin suji, but owing to the very gradual taper in the first 2/3 of the blade, is quite stiff for its thickness.

     

    Blade Dimensions

     

    • Blade: 285mmx42mm CPM D2 (64-65 HRC) scotchbrite belt finish
    • Neck: 18mmx20mm
    • Handle: 130mm long, 22mmx24mm tapering to 18mmx21mm- Oil finished maple (some spalting)
    • POB: 65mm from the hande
    • Spine: 2.71mm at the neck, 2.4mm at 15.3cm, .71mm 1cm from the tip
    • Grind: flat to convex, right hand bias
    • Weight: 152g
    • Relieved choil and spine
    • Edge: .17mm@1mm, .3mm@2mm, .56mm@5mm, .88mm@10mm Measured at the midpoint.

     

    Blade Special Features

    A 285mm CPM-D2 Sujihiki

    To learn more about CPM-D2 click here: https://knifesteelnerds.com/2020/08/31/how-to-heat-treat-d2-psf27-and-cpm-d2/

  • 230mm Wrought Iron San-Mai SujihikiQuick View
    Sujihiki (Slicer)

    230mm Wrought Iron San-Mai Sujihiki

     $648.00

    A 230mm Wrought Iron San-Mai Sujihiki

    (Written June 2023) Here I have a first for me, a wrought iron san-mai sujihiki with a birdseye maple handle. I had originally set out to make a 270mm, but owing to a very thin core and .008″ of offset in my drawing dies I ended up with a 2mm wide place in the edge where the cladding crossed the core, so I had to shorten it. Nevertheless I would say my first foray into forging wrought iron san mai went well, and I look forward to using more of this material in the future. This wrought exhibits a lot of character, even a somewhat frosty look up close, and as I discovered during the etch, patinas with some variation in colour. I’ll be very interested to see how it looks after slicing up a hot roast or two.

     

    Blade Details

     

    • Blade: 234mmx40mm wrought clad 52100 san-mai (~64 hrc),1200 grit finish, etch and polish
    • Neck: 17mmx18mm
    • Handle: 134mm long, 19mmx25mm tapering to 18mmx22mm, roasted birdseye maple, oil finished and waxed
    • POB: 45mm from the hande
    • Spine: 2.9mm at the handle, 2.47mm above the heel, 2.44mm at 12.5cm, .76mm 1cm from the tip
    • Grind: flat to convex, right hand bias
    • Weight: 134g
    • Relieved choil and spine
    • Edge: .22mm@1mm, .36mm@2mm, .48mm@5mm, .80mm@10mm, measured at the heel. .12mm@1mm, .25mm@2mm, .45mm@5mm, .79mm@10mm Measured at the midpoint.

     

    Blade Special Features

    Wrought iron san-mai sujihiki

    To learn more about 52100 click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/

     

Scroll to Top