• Sujihiki 305mm SanMai Stainless Clad 52100 Siam Rosewood & Buffalo Horn
  • Sujihiki 305mm SanMai Stainless Clad 52100 Siam Rosewood & Buffalo Horn – detail view
  • Sujihiki 305mm SanMai Stainless Clad 52100 Siam Rosewood & Buffalo Horn – side profile
  • Sujihiki 305mm SanMai Stainless Clad 52100 Siam Rosewood & Buffalo Horn – handle detail
  • Sujihiki 305mm SanMai Stainless Clad 52100 Siam Rosewood & Buffalo Horn – blade close-up
  • Sujihiki 305mm SanMai Stainless Clad 52100 Siam Rosewood & Buffalo Horn – view 6
1 6

Sujihiki 305 mm SanMai Edelstahl plattiert 52100 Siam Palisander & Büffelhorn

Sujihiki 305 mm SanMai Edelstahl plattiert 52100 Siam Palisander & Büffelhorn

By Brook Turner

No longer available

Brook Turner

Reserve your place

We'll only email you when there's something to say. Invitations go out in signup order as new work becomes available.

Da wir uns mitten in der Grillsaison befinden, freuen wir uns, Ihnen dieses außergewöhnliche Tranchierwerkzeug von Brook Turner vorstellen zu können.

Dieses 305 mm lange Meisterwerk der Schneide- und Schnitzkunst präsentiert sich in Form eines rostfreien 52100 Sujihiki. Es verfügt über eine dünne, fein verjüngte Klinge mit schönen konvexen Fasen und einem wunderschön ausgeführten Profil mit Tanto-Spitze. Die Klingenoberfläche besticht durch ein trübes Sandstrahl-Finish, das ihr einen auffallend modernen Look verleiht.

Mit seinem atemberaubenden Griff aus Siam-Palisander und Büffelhorn wird dieses Messer bei Ihrem nächsten Grillfest garantiert für Aufsehen sorgen. Die Klinge ist leicht und wendig, hervorragend ausbalanciert und außergewöhnlich scharf. Gefertigt aus 52100-Stahl ist es äußerst robust und langlebig.

Brook Turners Handwerkskunst ist außergewöhnlich, mit tadelloser Passform und Verarbeitung. Seine Messer sind weltweit sehr begehrt, und dieses Sujihiki bildet da keine Ausnahme.

Product Specification
  • Blade Type:
  • Overall Length: 465 mm
  • Edge Length: 305mm
  • Spine Heel: 2.81mm
  • Spine Mid: 2.34mm
  • Spine Tip (20mm before): 1.56mm
  • Blade Height: 43.94mm
  • Weight: 242g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Siam Rosewood, Buffalo Horn
  • Handedness: Beidhändig

Blade type

Sujihiki

筋引

A long, slender slicing knife — typically 240 to 300 mm — and the Japanese equivalent of a Western carving knife. The narrow blade and long, straight edge are built to part cooked and raw proteins in a single smooth draw, producing clean slices with minimal sawing and minimal tearing of the surface. Height is kept low so the blade tracks straight through the cut.

A sujihiki is a specialist, and a worthwhile one for anyone who carves roasts, portions fish, or slices proteins regularly. Its length and narrowness make it poor for general board work and chopping, so it lives alongside a chef's knife rather than instead of one. The reward for that dedicated slot is slices a shorter, taller knife simply cannot match.

View full knife type guide →

Cutting edge steel

52100

Low-alloy chromium bearing/tool steel

Typical HRC
61–65
Corrosion class
Carbon
Production
Conventional
Origin
United States (AISI 52100); identical to 1.3505 and 100Cr6

52100 is the most respected non-stainless steel in the Western kitchen knife tradition — a chrome-bearing alloy that began life as a ball-bearing grade and has, over decades of custom-maker use, become a reference for what a thoughtful carbon steel should feel like. Roughly one percent carbon and one and a half percent chromium put it just below the stainless threshold but well within the territory where chromium meaningfully refines grain and tightens the carbide structure.

A good 52100 kitchen knife typically lands between 62 and 63 HRC. It sharpens with little drama on almost any stone, takes an edge as clean as the simple carbons, and holds it for longer thanks to those Cr-rich carbides. Toughness is excellent for the hardness — published comparative data positions it as one of the better-balanced carbon steels available, especially when the heat treat includes the cryogenic treatment that this steel rewards. It will patina, but more politely than a white paper, and it is forgiving enough that a single rinse-and-dry routine is usually enough.

52100 is the canonical choice for cooks who love carbon-steel feel but want a touch more refinement than 1084, W2, or even 80CrV2. It dominates the American custom scene and shows up across high-end stock-removal work from a wide range of forging custom shops. Among the makers Modern Cooking carries, Fredrik Spåre, Brook Turner, and Nordquist Designs work in 52100. Note that it is the same alloy as German 1.3505 and the European 100Cr6; if a maker tells you they have used one, they have used all three.

Also known as:1.3505, 100Cr6

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

Vollständige Details anzeigen