Sujihiki 205mm, Damascus San-mai, Olive Handle #Suj5703

Name: Sujihiki 205mm, Damascus San-mai, Olive Handle #Suj5703
Brand: Dust Bowl Knives
Price: 495.0 USD
Availability: InStock

$495.00 USD

Sale Sold out

Shipping calculated at checkout.

Free U.S. shipping on orders over $500

Product variants

Quantity

Military & First Responders get a 10% discount! Click to verify.

Materials

dimensions

Blade Length: 205 mm (8.07")
Overall Length: 335 mm (13.2")
Blade Height at Heel: 41 mm (1.6")
Weight: 140 g (5oz)

Hand-Forged 205mm Damascus San Mai Sujihiki
The traditional Japanese "muscle cutter," purpose-built for clean, single-draw portioning, trimming, and carving.
At 205mm, this blade bridges the gap between a full-sized 270mm banquet carver and an agile line knife—providing enough cutting edge for boneless proteins while maintaining surgical control on compact cutting boards.

Performance & Slicing Dynamics:
Low-Drag Profile: The narrow blade height minimizes surface area contact and lateral suction against dense meats, raw fish, and cooked roasts.
Dead-Straight Tracking: Symmetrical double-bevel geometry ensures the knife pulls straight through tissue without steering or wedging off-center.
Clean Tissue Separation: Designed for extended pull-cuts rather than rocking, preventing the tearing, crushing, or juice loss typical of wider chef's knives.
Blade Specifications:
Pattern & Construction: Hand-forged San Mai lamination with high-contrast Carbon Damascus cladding over a solid high-carbon o1 tool steel core.
Edge Length: 205mm (approx. 8 inches) cutting edge from heel to point.
Aesthetics: Flowing Damascus pattern-welding "blackout" etched to reveal high-contrast lines and an organic lamination boundary.
Handle & Balance:
Geometry: Octagonal wa-handle offering tactile indexing and lateral stability during long horizontal draws.
Materials: Dense natural Olive wood handle fitted with an African ebony collar.
Balance: Neutral to slightly blade-forward, allowing the knife's own weight to carry the draw through the protein.
Recommended Applications:
Slicing cooked steaks (ribeye, strip, tenderloin), duck breasts, and smaller roasts.
Precision fabrication: trimming sinew, silver skin, fat caps, and portioning raw loins.
Sashimi, crudo, and cured meats requiring clean, glossy facet cuts.

care instructions

Cleaning: Hand-wash the blade immediately after each use with mild dish soap and warm water, focusing on removing any acidic or salty residue that can quickly cause oxidation.
Drying: Thoroughly dry the entire knife, including the blade, handle, and bolster area, with a clean, lint-free cloth; never leave the knife in a sink or soak it, as moisture trapped in the handle can lead to swelling, cracking, or rot.
Handle Care: Apply a food-safe mineral oil or high-quality wood finish to the handle periodically to nourish the wood and maintain a protective barrier against moisture and environmental changes.
Blade Protection: When the blade is clean and completely dry, apply a thin layer of food-grade mineral oil or camellia oil to the carbon steel to prevent rust during storage.
Storage: Store the knife in a dry environment, such as a wooden knife block, on a magnetic wall strip, or in a knife roll; avoid storing it in a drawer where it can clash with other utensils, which risks damaging the edge or handle.
Sharpening: Maintain the edge using traditional, freehand sharpening techniques on natural Japanese whetstones; avoid pull-through sharpeners or electric grinding wheels, which can ruin the geometry and finish of high-carbon damascus blades.
Usage Constraints: Use the knife strictly for cutting food on wooden cutting board; avoid cutting through bone, frozen foods, or hard surfaces to prevent chipping or edge damage.