267mm Henry Hyde Wa Sujihiki
267mm Henry Hyde Wa Sujihiki
This is a sushi knife hand forged by Henry Hyde of Baltimore, MD. https://hydehandmadeknives.com/pages/about
@hyde.handmade
Location: Baltimore MD
Line: N/A
Construction: Hand-forged Mono-steel
Edge Steel: 52100
Cladding: N/A
Finish: Etched
Edge Grind: 50/50 (Double Bevel)
Handle: 8-sided rosewood, buffalo horn ferrule, Red G10 spacer
Weight: 204g
Blade Length: 267mm
Overall Length: 447mm
Thickness at Heel: ~4.5mm
Blade Height: ~34.5mm
Custom saya included
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.