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: 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.