Markus Turesson
Sujihiki 29 cm
€345,95
/
Tax included.
Shipping calculated at checkout.
Pickup available at Kylvägen 8
Usually ready in 5+ days
Suji is used for cutting tasks in the kitchen, such as slicing sashimi, sushi, and Sunday roasts. It's also perfect for slicing BBQ in front of your guests at a grill party!
This Suji has a blade length of approximately +- 290 mm and a total length of approximately +- 430 mm with the handle. All these knives are handmade by us in our workshop, and variations in size and color may occur. We strive to make them as similar to each other as possible, but each knife is unique! The weight of the knife is around 160-170 grams. The height at the heel is approximately 45 mm.
The knife has a laminated blade, made from the Swedish classic steel Uddeholm 2140, also known as ARNE, and pure nickel. ARNE is an excellent steel that holds its edge well and becomes very sharp. It is extremely easy to sharpen and takes a very fine edge even at lower grit sizes. The hardness of the core steel is approximately 61-62 HRC.
The knife has a slight convex grind that aids significantly in food release and is nice and thin behind the edge, making the knife cut effortlessly. The edges are shaped on a belt grinder and have a fine hand finish before etching.
ARNE is a high-carbon steel and is not stainless, so make sure to dry the blade after use.
You can choose from three different handle materials: ancient bog oak, Swedish elm root, and locally harvested curly birch.
Manufacturer: Markus Turesson
Do you have any questions about the knife? Want more pictures? Don't hesitate to send us an email or DM via Facebook or Instagram.
Crafts from scratch
We manufacture our knives from the ground up in our forge, often with different types of steel and metals for specific appearance and properties. This process is called welling, where the materials are merged under high pressure. We usually use Swedish steel for its high quality and durability.
Razor blade edge
When the knife blade is infected, format and tempered, the grinding of the blade's grinding phases, which determines the geometry of the blade. Kitchen knives are ground thinner than hunting knives, which need stronger primary eggs. The grinding is performed by hand and is followed by final polish with stones, sandpaper and polishes. The blade is then sharpened by hand in Japanese bench stones for best sharpness.
F.A.Q
How do I take the best care of my knife?
Under our FAQ page you can read all about knife handling, grinding and maintenance, as well as orders and deliveries.