{"product_id":"sujihiki-205mm-olive-handle-suj5703","title":"Sujihiki 205mm, Damascus  San-mai, Olive Handle #Suj5703","description":"\u003cp\u003e\u003cstrong\u003eHand-Forged 205mm Damascus San Mai Sujihiki\u003c\/strong\u003e\u003cbr\u003eThe traditional Japanese \"muscle cutter,\" purpose-built for clean, single-draw portioning, trimming, and carving.\u003cbr\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerformance \u0026amp; Slicing Dynamics:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLow-Drag Profile:\u003c\/strong\u003e The narrow blade height minimizes surface area contact and lateral suction against dense meats, raw fish, and cooked roasts.\u003cbr\u003e\u003cstrong\u003eDead-Straight Tracking:\u003c\/strong\u003e Symmetrical double-bevel geometry ensures the knife pulls straight through tissue without steering or wedging off-center.\u003cbr\u003e\u003cstrong\u003eClean Tissue Separation:\u003c\/strong\u003e Designed for extended pull-cuts rather than rocking, preventing the tearing, crushing, or juice loss typical of wider chef's knives.\u003cbr\u003eBlade Specifications:\u003cbr\u003e\u003cstrong\u003ePattern \u0026amp; Construction: \u003c\/strong\u003eHand-forged San Mai lamination with high-contrast Carbon Damascus cladding over a solid high-carbon o1 tool steel core.  \u003cbr\u003e\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 205mm (approx. 8 inches) cutting edge from heel to point.\u003cbr\u003e\u003cstrong\u003eAesthetics: \u003c\/strong\u003eFlowing Damascus pattern-welding \"blackout\" etched to reveal high-contrast  lines and an organic lamination boundary.  \u003cbr\u003e\u003cstrong\u003eHandle \u0026amp; Balance:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eGeometry: \u003c\/strong\u003eOctagonal wa-handle offering tactile indexing and lateral stability during long horizontal draws.  \u003cbr\u003eMaterials: Dense natural Olive wood handle fitted with an African ebony collar.  \u003cbr\u003e\u003cstrong\u003eBalance: \u003c\/strong\u003eNeutral to slightly blade-forward, allowing the knife's own weight to carry the draw through the protein.\u003cbr\u003e\u003cstrong\u003eRecommended Applications:\u003c\/strong\u003e\u003cbr\u003eSlicing cooked steaks (ribeye, strip, tenderloin), duck breasts, and smaller roasts.\u003cbr\u003ePrecision fabrication: trimming sinew, silver skin, fat caps, and portioning raw loins.\u003cbr\u003eSashimi, crudo, and cured meats requiring clean, glossy facet cuts.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Dust Bowl Knives","offers":[{"title":"Default Title","offer_id":50519955210371,"sku":null,"price":495.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/7320\/1283\/files\/Sujihiki205mm_OliveHandle_Suj5703.png?v=1790012877","url":"https:\/\/dustbowlknives.com\/products\/sujihiki-205mm-olive-handle-suj5703","provider":"Dust Bowl Knives","version":"1.0","type":"link"}