The "Sujihiki" Knife | Carving Knife | "Muscle Cutter"
We are currently creating our next colourful batch of Sujihiki's. They will be ready by the end of November. If you are interested in buying one, select 'Pre-Order' from the colour option menu and we will contact you when they are ready.
Our 'Sujihiki' is a real statement in the kitchen or at the table. Made from high carbon Japanese steel from Aichi, it has a tough edge for slicing, perfect if you want a knife that will remain sharp for a very long time.
PLEASE NOTE - For better or worse every handle is different. The images of handles change from knife to knife - the burl of wood is like the daily weather - hard to predict.
Blade Length: 260mm (10.23") | Over All Length: 370mm (14.56") | Blade Thickness: 2.8mm (0.11") | Weight: 215g (7.58oz) | HRC 58-60
High carbon AUS10 67 layer Damascus Japanese steel.
The Sujihiki knife is a long sharp blade specifically built for slicing. The sharpness and length of the blade on a Sujihiki (similar to Yanagiba) allows its holder to slice through a large piece of fish or steak in a single motion.
As said by a famous Japanese lady "The final stroke of a dish should be the same as the movement of a bow over a violin in an orchestra - one smooth movement." This prevents damage and ensures a smooth clean finish on the fish (or whatever else you are cutting).
The sujihiki is a double-sided knife that is easier and more versatile than a Yanagiba (single bevelled) so unless you are Yanagiba-obsessed, it is most likely the knife for you to finalise your dish as beautiful as when you began.
For Australian customers:
We offer $9 flat-rate Shipping Australia-wide.
For all domestic orders, we use Australia Post where current delivery times are 2 to 5 days.
If the knife is for a birthday, give us a call and we will upgrade to express for no additional cost.
For overseas customers:
We offer $29AUD flat-rate shipping for all regions (larger orders are rewarded by keeping the shipping cost fixed).
For overseas shipping, we use DHL or TNT, the two biggest transport companies in the world (The German's versus the Dutch). Delivery times tend to vary from a week to a month, however we do provide tracking information for clarity.
Any issues or problems let us know. If it doesn't arrive then we will refund you or re-make and re-send.
Koi knives are made by a small team passionate about what they make.
We do not have a full warranty for everything.
We make the knife and we are responsible for how the product is made. If there are any product issues related to how it’s made we take full responsibility.
Once you take the knife you are responsible for looking after it. To be clear we look at how other passionate makers work with their clients - like those who make Ferraris.
If you invest in a Ferrari you need to take care of it, wash it, service every so often. You need to treat it with love, with the same passion it was made.
If you buy a Ferrari, ignore reading the manual, drive around your local cow farm through the mud and undulating landscape. Leave it by the seaside where the salt comes in from the sea. Don’t service your car. What will happen?
Can you bring it back to the car dealership 6 months later and ask for a refund? What would they do??
We are no different. If it’s a product problem we will fix it or we will replace it at no charge. If you don’t look after your knife then it’s your responsibility. If it needs to be fixed (due to the negligence of the knife holder) then we will tell you what is costs.
Hopefully this makes sense.
Please care for your knife with the passion that your knife is made with.
A very good question. Here's a short answer.
What not to do?
Don't put it in the dishwasher or leave it in a sink full of water as this can lead to corrosion. We also recommend against cutting on a glass chopping board as this is terrible for the blade (can lead to chipping).
What to do?
Our knives have a high carbon concentration meaning they are harder at the edge. This means less honing is needed (i.e. sharpening with your rod at home or in the kitchen).
With this type of steel you should have it sharpened by a sharpener (ideally on a whetstone to stop the steel heating). How often varies depending on usage however most people do it every 3-6 months.
To summarise, less honing and more stoning.
If you need help finding a sharpener near you, give us a bell and we will do our best to assist.
Tax for Australian customers:
Australia is easy. We charge 10% GST (which is included in the price).
Tax for overseas customers:
Rest of the world is a little more complicated. To date, we have experienced very few tax issues at customs however we're happy to talk with you if you're unsure (and we can pass on what has happened for knives sent to the same region in the past).
Buy it with
An edge in the kitchen
Edge retention is crucial for keeping your knives razor sharp. We choose rock-hard steel at 60-61HRC to ensure your edge is Hattori Hanzō sharp out of the box, and keeps its edge for much longer than other knives.
Quality Japanese Engineering
Our blades are forged in Japan by Aichi Steel. We select AUS10 steel for its high carbon content, corrosion resistance and quenched hardness. This results in a knife with incredible sharpness, balance and toughness.
Insatiable foragers and tinkerers
We gather symbolic and interesting woods from our surroundings to make unique handles. Each piece carries a story and origin, set into coloured resin to create functional art in your kitchen.