355x39 Sujihiki

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

DanielC

KKF Sponsor
Joined
Sep 30, 2014
Messages
422
Reaction score
1,709
Hey guys, I just recently finished this one up. My first Sujihiki tbh.

-Blade length: 355mm
-Blade width: 39mm
-Steel type: 1.2519 wrapped in mild steel with nickle shim. 63-64RC
-thickness of spine above heel: .144"
-thickness of spine 1/2 way: .115"
-thickness 1" from tip (at the end of forged finish before bevel starts): .078"
-Handle type: Stabilized Wenge and Titanium spacer
-Saya: Varnished Wenge and Maple with Titanium keeper pin. Saya is lined with Balsa.
-Blade finish: Nashiji with Kasumi. With convexity.

///Asking $700 shipped CONUS.///

20201124_000855.jpg

20201124_000903.jpg

20201124_000954.jpg

20201124_132748.jpg

20201124_132843.jpg

20201124_132812.jpg

20201124_132926.jpg

20201124_132900.jpg

20201124_132905.jpg

20201124_133015.jpg
 
Last edited:
Thank you for the compliments. I am finishing up knives I've had in different stages of completion. I recently injured my shoulder at my dayjob and have been on the mend for several months now. All I can handle at the moment is the less laborous work like handles and saya. This means I cannot forge for a bit. A temporary setback, but something I've learned to deal with in different times of my life. I was born with fewer muscles in my right bicep, shoulder and chest. Which means an injury to one section of muscle is a bit more critical than the average construct. I'm hoping to avoid surgery and things have been looking pretty good in that department, so I may be spared.
 
Thanks guys. I hope to heal faster.

Price is now $700.
 
Back
Top