This Petty Sujihiki sits somewhere between a long petty and a compact slicer. The narrow blade and long distal taper make it feel light and precise, while the very thin geometry helps it move cleanly through food with very little resistance.
I forged the blade as San-mai, using a spring steel core with mild steel cladding. The spine is around 2.5 mm at its thickest point and tapers continuously toward the tip. Combined with the full flat grind, this gives the knife a noticeably fine and flexible character.
The handle is one of my favourite shapes to make. The upper side keeps a more angular, Japanese-inspired geometry, while the underside is rounded and flowing for a more comfortable grip during longer cutting work. I made the handle material myself from epoxy resin, pigment powder and fine wood dust. It is very forgiving in everyday use and has an appearance that almost resembles stone.
I would use this knife mainly for boneless meat, fish and other precise slicing work where a narrow blade and clean draw cut are more useful than the height and weight of a larger chef’s knife.
Overall length: 29 cm
Blade length: 18 cm
Cutting edge: 16.5 cm
Blade height: 2.4 cm
Blade thickness: max. 2.5 mm
Handle length: 11 cm
Steel: San-mai, spring steel core with mild steel cladding
Hardness: approx. 60 HRC
Construction: Hidden tang
Grind: Full Flat Grind
Handle: Handmade epoxy composite with pigment powder and wood chips
