Koi Knives - Aussies playing with Japanese Steel
The "Sujihiki" Knife | Carving Knife | "Muscle Cutter" - Koi Knives
The "Sujihiki" Knife | Carving Knife | "Muscle Cutter" - Koi Knives
The "Sujihiki" Knife | Carving Knife | "Muscle Cutter" - Koi Knives
The "Sujihiki" Knife | Carving Knife | "Muscle Cutter" - Koi Knives
The "Sujihiki" Knife | Carving Knife | "Muscle Cutter" - Koi Knives
The "Sujihiki" Knife | Carving Knife | "Muscle Cutter" - Koi Knives
The "Sujihiki" Knife | Carving Knife | "Muscle Cutter" - Koi Knives
The "Sujihiki" Knife | Carving Knife | "Muscle Cutter" - Koi Knives

The "Sujihiki" Knife | Carving Knife | "Muscle Cutter"

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. 

Add Engraving

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.

Orders are dispatched within two days of purchase. For all domestic orders, we use Australia Post where current delivery times are 1 to 5 days.

If the knife is for a birthday let us know and we will upgrade to express at no charge.

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.

To keep this simple, we are happy to refund or replace any issues for 10 years.

Hopefully by the end of the decade we have robots making us dinner and you may not use your knife as much.

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.

Here's a little more detail from our blacksmith Shannon...

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).

We typically wrap a bit like this. We flick paint at the wrapping with our fingers, a paint brush or a chop stick - quite fun :))

Will that work? If not let us know.

Knife Wrapping

Description

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. 

Shipping

For Australian customers:

We offer $9 flat-rate Shipping Australia-wide.

Orders are dispatched within two days of purchase. For all domestic orders, we use Australia Post where current delivery times are 1 to 5 days.

If the knife is for a birthday let us know and we will upgrade to express at no charge.

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.

Warranty

To keep this simple, we are happy to refund or replace any issues for 10 years.

Hopefully by the end of the decade we have robots making us dinner and you may not use your knife as much.

Maintenance

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.

Here's a little more detail from our blacksmith Shannon...

Tax

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).

Wrapping

We typically wrap a bit like this. We flick paint at the wrapping with our fingers, a paint brush or a chop stick - quite fun :))

Will that work? If not let us know.

Knife Wrapping